Thomas BeagleExperimenting with a TVP-based spaghetti bolognese, and the resemblance to cat food is not inspiring.
Jeff Smith@thomasbeagle never used TVP, but my own gut says to go with the pressed tofu (dougan 豆乾 ) for most things when trying to approximate a meat dish.
@sumisu3 We go through a lot of tofu as it is, I wanted to try something different.
Dougan looks interesting, I've never used it before. However I do often fry firm tofu in slices until it goes quite tough, I suspect that might be similar.
davecarter@thomasbeagle @sumisu3 we've had some success with Vegan Bolognese with brown lentils and chickpea (processed / mushed a bit) and sundried tomatoes/ Vegemite for umami in lieu of animal / fake mince. Smoked salt / vegan fish sauce / fermented tofu also maybe worth a try.
@davecarter @thomasbeagle tell me about vegan fish sauce
@sumisu3 @thomasbeagle it doesn't quite do the same caramel thing real fish sauce does, but it's a good 1:1 substitute for vegan thai
@davecarter @thomasbeagle Interesting. I wonder if making something like this myself but also using dried shiitake would give it the umami oomph.
Cam@sumisu3 @davecarter @thomasbeagle if you are feeling lazy you can sometimes find it in Asian supermarkets.
@sumisu3 @thomasbeagle the vegan thai recipe book I use a bit substitutes light soy, palm sugar and sometimes fermented soybean / beancurd. I'd maybe try mixing in kombu or other seaweed too?