What are vegan ways to change or neutralize the taste of textured vegetable protein (TVP)?
I find the taste unappealing. For one cup of TVP I blend 3-4 onions, a head of garlic then add some spices, add carrots, then bake it as burgers and still I can taste it. I tried soaking it in vegetable broth and veggie cubes but I didn't like their taste.
Edit: I'm particularly interested in improving TVP taste or at least neutralizing it.
Best Answer
Some might object that this is "not answering the question" but:
If you find that TVP tastes objectionable, try moving on to a felafel recipe (instead of using TVP) if you are looking for a protein rich vegan "patty." (Yes, you can make felafel pattys rather than balls. And you can bake them.) Pretty close to "use soaked, ground/chopped beans/peas/lentlls rather than TVP" in your current approach/recipe. Instead of trying to cover up a flavor you object to, start with a different flavor.
I have used many different types of dry beans or split peas, soaked overnight, coarsely ground or food processed, and turned them into baked pattys. So far they all worked, though of course the taste and color vary between using green split peas, yellow ones, or chickpeas, etc. And can vary further with other vegetable/fruit additions (apple and onion work well, for me.)
I have not used kidney beans and I suppose they might be a poor idea with the toxin that has to be boiled strongly to inactivate it.
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How do you make TVP taste better?
BEST ANSWER: TVP will take on the flavor of whatever you prepare it with. For sausage, we would recommend adding some herbs/spices that are commonly used to season sausage like smoked paprika, thyme, fennel seeds, cumin, garlic, and onions, along with salt and pepper.What can you replace TVP with?
Textured Vegetable Protein (TVP) Substitutes: This soy protein is often used as a substitute for ground meats. Similar textures can be achieved by using hamburger, quinoa, or coarse bulgur.What is TVP vegan?
Texturized Vegetable Protein (TVP) TVP is a highly processed vegan meat substitute developed in the 1960s by food conglomerate Archer Daniels Midland. It's made by taking soy flour \u2014 a byproduct of soy oil production \u2014 and removing the fat using solvents. The end result is a high-protein, low-fat product.Can Vegans eat TVP?
TVP absorbs spices and flavorings well, much like tofu, so it is an extremely versatile vegan and vegetarian grocery staple. TVP flakes, which are smaller than TVP chunks, are preferred for some dishes. For example, TVP veggie burgers have better consistency with the flakes.Textured Vegetable Protein - Is Soy Protein (Vegan Meat) Healthy?
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Answer 2
Have you tried textured pea protein? Much better taste. Also rehydrated TVP has a super short shelf life, like 3 days, before it begins to smell and taste sour.
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