We recently discovered the textured vegetable proteins. For this first recipe, we caramelize the vegetable proteins pork style with vegan caramel. And it’s to bang our asses on the floor, I promise! We accompanied them with soba, Japanese buckwheat noodles, but the caramelized TVP will be just as perfect with rice.
Total: 45 min
Preparation: 25 min
Cooking: 20 min
NUMBER OF PORTIONS
All the year
For vanlife / Gluten-free
- 1 mug of dehydrated textured vegetable protein (soy protein, pea protein, etc.)
- 1 tablespoon of brown miso
- 2 tablespoons of vegetable oil (olive, sunflower, canola, etc.)
- 1 onion
- 7 tablespoons of sugar
- 1 tablespoon of corn or potato starch
- Salt, pepper, coriander (powdered or fresh), ginger (candied or fresh)
- 3 tablespoons of sesame seeds (roasted if possible)
- 1 stove
- 1 mug (for dosing)
- 1 saucepan
- 1 pan
- 1 cutting board
- 1 strainer
- 1 knife
- 1 wooden spoon
- 1 tablespoon
Put 2 mugs of water to boil with the miso.Put the
vegetable proteins in the broth to rehydrate them. Leave on low heat for 5 minutes before turning off the heat and cover for 15 minutes more.
In the meantime, finely chop the onion and brown it in the pan with the vegetable oil.
When the TVPs are rehydrated, drain them while keeping the rest of the broth (in the mug for example) and fry them with the onion for 5 to 10 minutes.
In the saucepan that was used to rehydrate the vegetable proteins, prepare the caramel by melting the sugar in 2 tablespoons of water.
When the caramel is formed, add the rest of the broth lengthened with water (in total 1 1/2 mugs of liquid). Mix well.
Transfer the caramel to the pan, then add the spices, ginger and sesame seeds.
Dilute the starch in a little cold water, then add the mixture to the pan to thicken the sauce a little.
After 5 to 10 minutes of cooking, it’s ready! To be eaten with noodles (soba type) or white rice that can be cooked in the pan that was used to make the caramel (hi the team less dishes possible!).