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I myself am not Vegan, however I love your content and I'll be sure to add this to my personal menu!

Here in Brazil we make barbecue (churrasco) with textured soy protein.

A lot of places here in NYC area are actually serving this and I tried it after seeing this video, and I got to say, AMAZING. Took my father, who’s very much a meat eater, to try it at the vegan Mexican/latin fusion restaurant Siete, and we had it pulled in an arepa and as the unadulterated star of the show in their carne asada and, just, absolutely nuts.

Butler's soy curl is my fave becuz it doesn't use hexane .. but regular soy chunks or tvp does use hexane.. not a fan of that.. but i do eat that occasionally..

The weird background elevator music is off putting. How about we just turn the music off since we only want to hear you and not the ridiculous music. I will unfollow if I keep hearing this. Lots of people have sensory issues. The music is very distracting

What’s your most up to date recommendation on the best veggie “meat” to make chicken fried steak using the traditional technique in a deep fryer. I don’t mind putting something together from scratch if that’s necessary.

great to see TVP back in fashion.. i've been using it since the 90's..

1:58 I wish that was universally true. All of the TVPs that I tried had pretty terrible, bitter-grassy taste and it was a lot of work and time to remove it. Maybe it's not very rational, but something about ultra processed food like this makes me a bit squeamish.

I found TVP chunks packaged for sale to Hispanic people at the discount grocery, as well as seeing them in a local Guatamalan tienda, among the dried spices/seasonings, and they are ALWAYS very cheap. A one pound bag makes something like four pounds of "meat," and it actually tastes good with very little added. It does have some salt added to it, but not much. It's been a while since I sought it out. I HIGHLY recommend it as a cheap, leguminous source of .... [insert hyperbolic meme/trope here].

When I first went vegan in the eighties TVP chunks were the only thing available (almost) and I think it was poorly manufactured then as it had a taste. I avoided it for years and only in the last five years have I got back to it though different brands have different tastes (like soya milk can be very different in taste and responses to heat).

Fascinating stuff! I was initially scared of the ingredient "defatted ____" but maybe I just need to learn about the manufacturing technique.

PEOPLE! Marinate it before, like 12h beforing using it. Cold liquid, with a spice mix (you can do kebab mix) and then just fry with the liquid. Believe me, it's amazing. DO MARINATED SOY CHUNKS!

Disgusting

The fruit pods taste too good to cook, it's like Juicy Fruit gum sweet flavor when ripe. Eat them raw. Then cook the stringy white parts as healthful pulled pork or chicken mock meats. And use the seeds for boiled for a hummus or roasted like a chestnut 👽🖖

Sauce looks delicious! I think you're doing a disservice not mentioning Hexane... that's people's main health fear with eating TVP frequently. Luckily there are numerous Hexane-free options now... but it doesn't seem like most people know that

For any homesteader or farmers. Put it in a mason jar and bury it in a compost pile. I've been making it this way for years.

I make Mongolian Beef with TSP, and it's phenomenal!

I need some culinary advice. This is a unique situation. I am not vegan. I am lactose intolerant. I also am among the stuggling individuals who budget food costs from food bank staples. I want to start by saying Thank You! You have helped inspire my meals and teach me how to make milk and cheeses from nuts and potatoes! And showed me the wonders of black beans, aquafaba, chickpeas and the like. So thank you good sir! You have helped me in so many ways create tasty nutritional meals from my graciously donated food staples that I live off of. Now I watched this video and then watched your other video on tvp burger from 3-4 yrs ago with marmite, methyl cellulose, and cocnut oil. I have never had veggiemite or marmite, and am terrified of to be honest. I dont have the "cellulose" to make burgers or meats be more meat like can i use meat flavored bullions? And if I grind up the tvp into powder what is a staple I can use as a binder? I have black beans. Would this be a good substitute with beef bullion to make a faux beef patty? I also have a good supply of honey that resembles mollasses. I am asking as a meat eater on a super tight budget. This idea of using tvp is very new to me. I did quick research and this is very cost effective. I may just start using it as my permanent meat substitute. I dont have to worry about food waste (food expiring before I can use or consume it) or canned meat nutrients (overly processed, preserved, and salty meats). So being able to use my bullions and other non vegan pantry items to "beef" this up to my liking would be helpful.

Everything that raises your SHBG. Not good for your hormones. You may live a few years longer but at what cost? Living life with low Test?

My local Indian supermarket in Belgium sells this so cheap I had to buy it. Thanks for this video

As a kid in the 1970s my parents had the family try TVP because inflation was so bad they needed to cut the grocery bill. It was so awful no one would eat it and they didn’t buy it again. We lived mostly on beans for quite a while. I haven’t eaten it since but maybe I should give it another try.

if you are feeling lazy, you can add tvp to a ramen or soup while it's finishing cooking and make everything in one pot

The brand I use says to rinse after boiling, but I typically want to cook it in a super flavorful broth. Anyone else just boil and add to a dish?

yes please for that sloppy joe recipe!! 👀

Soy chunks are abundant in India. You need to boil it in decoction of salt, bay leaves, cinnamon, cloves, star anise and 2 types of cinnamon to get rid of that funky smell and taste of soy. Then drain it, squeeze gently and add it in curry or stir fry. I reserve that remaining decoction for boiling next batch of soy.

Can we steam it and store it for later ?

Beef is way better than this crap

What a coincidence! My sister recommended some soy chunks she got from a local Asian store, and I just yesterday got some, and tomorrow I'm going to cook something with them. I think I'll take inspiration from this video, that looked absolutely delicious!

We love it!

Why go for heavily processed fake meat when you could have a beefsteak mushroom?

I eat TVP quite often, it's easy to prepare and if you put the right ingredients, it will taste great.

Watching Stache squinch at the camera while Monica expounds on the flavor is everything 😂

Making a stir fry with this tonight! 😊 Just saw a clip of yours from 4 years ago. What a transformation!:

Thanks for sharing ❤

I use TVP all the time, get it at Winco in the bins.

Yea, but NO. The issue is how it’s processed. It’s highly processed. They don’t disclose if they use solvents or high heat. Both are potentially not good. Highly processed. Solvent extraction is NOT good. That means they treat it with hexane. Just like canola oil which is toxic no matter what. Yea it’s a no on textured protein.

Can't stand processed....I will WTF,catch yada before I buy this again....

TVP is so simple and yet so versatile! Great video!

Yey. I've been eating this since I have intolerance to egge and it's really good. I just wonder if it has any nutritional value

Looks good!

Frankly, I don't believe you. People who claim to have lost a spectacular amount of weight, all have one thing in common, there's never any conclusive proof. If you truly lost 100 pounds and could prove it, and the proof was good enough to hold up in court, you would be a celebrity in the media and probably on every talk show in the nation

What's yall's favourite vegetable protein to use? Like, soy or pea protein?

A lot of your ideas are great but.....Have you not seen how terrible it is for you??! I am veg but don't need fake meat!

Isn't vegan butter just margarine?

More of these types of videos! Like how is nooch manufactured, methyl cellulose, and other things you use.

interested in rehydrating the tvp using the rice cooker. Can it be done with a pressure cooker?

Man, I really might need to try this just out of sheer curiosity, it looks kinda good.

What on earth happened to this guy? Does he have cancer or something? Haven't watched his videos in like 9 months and he looks 20 years older and 100lbs lighter.

Any tips on how to improve the texture? Mine always come out kinda unpleasant, somewhere between mushroom and kitchen sponge

I had to give up red meat for health reasons, so I was looking around for alternatives. TVP is not 1/3 of the cost of beef. I'm looking on Amazon and TVP is on average $10 to $16 per lb depending on the brand and type. There's a very few soy based that are around .50 cents per ounce on average. Which is around $8 per lb. That's not 1/3 of the cost of beef unless you're talking the most expensive cuts of beef. I recently bought some T bone steaks on sale for my brother @ $6.97 per lb. I don't tune into people that use hyperbole for effect or exaggeration. It's okay to give it to people straight that eating healthy is more expensive and is mostly a thing privileged people can do, because if you have a food budget things like TVP aren't on the menu. Bougie BS.