We call it TVP, I use it in chili from time to time. I like it. I usually buy it dried and in bulk and non GMO. I make a 3 bean chili. I use pinto, kidney beans and corn in my chili and I buy a non-beef stock to give my chili a beef-like taste. Then I add large chunks of onions and red and green peppers and of course all of the regular chili spices- lots of chili powder, cumin, paprika, cinnamon, red chili flakes for a little hot, diced tomatoes, tomato paste and then a little sugar at the very end to cut the tart of the tomato.
TVP= textured vegetable protein
Our dried tvp has no spices in it so the soya mince you describe as spicy must be the stuff you get in the refrigerated section. The dried stuff is very easy to use in chili. Just make sure you have plenty of liquid in your chili stock, add in about a cup of the dried mince. Cook for about 1/2 hour. The mince will take on the flavor of the stock so make sure your spices are in the stock when you add the mince.
Exprimented with using soya mince and made a really nice chilli: www.eatmorevegetarian.com/chilli-con -s oya-mince/ It's a bit on the hot side... but let me know what you think! Has anyone used the dried soya mince? Is it as easy to use as the frozen one?
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