Anti-beef soy ground “beef”
I am a soy lover! I can't express enough how admirable it is to me that soy offers so many uses from just one bean—it's incredible! From tofu to Textured Vegetable Protein (TVP), soy truly is versatile. The key to making the most of this basic ingredient lies in seasoning. It's all about the process and the spices; as with everything in the kitchen, it's about "la sazón."
As a "retired" meat eater who has transitioned away from consuming meat, I've discovered through my culinary journey that adding animal ingredients to dishes isn't necessary at all. However, if you still crave those textures, I completely understand! For me, it's always exciting to experiment and create new combinations and flavors. But there's one alternative that I've found to be very useful and practical in many meals. For rices, spaghetti, salads, as a filling for empanadas, etc…
Are you ready? Here we go!
Ingredients
1/2 tvp (texture vegetable protein) bag. I usually use Bob’s Red Mill TVP
1/2 cup oil
1 tbs onion powder
1 tbs garlic powder
3/4 tbs smoke paprika
1/2 tbs cumin powder
1/2 tbs turmeric powder
1/2 tbs dry thyme
*This is a suggestion for a spice mix, but feel free to use the spices you like the most! However, I can assure you that this mix is one of the fundamental blends that you can keep on hand and use for many other recipes as well.
Instructions
Wash the TVP before using it; you know the saying, "todo se tiene que lavar," as my mom says.
Fill a bowl with water and place the TVP in it, then set it aside for 15 minutes to an hour. Meanwhile, you can prepare the spice mix and set it aside.
Afterward, drain the TVP and clean it again. Press it as much as you can to remove all the water. If you have enough time, spread it on a tray with a cloth to absorb the remaining water. The drier it is, the better.
Place the TVP in a sufficiently large bowl and add the oil, mixing well with your hands. Then add the spice mix and mix again with your hands, ensuring everything is thoroughly combined. That's it! Now you have the base for your anti-beef soy!
Notes
You can sauté the anti-beef, cook it with more vegetables, add it to a rice bowl, or incorporate it into any other meal you'd like. You can also bake it to achieve a crispier texture.
If you want to store it in the fridge, place it in a container, ensuring it is well-covered. It can be kept for up to a week.
