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http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-vegan-burger/
or
http://vegandad.blogspot.co.uk/2007/12/perfect-burger.html
I've tried one of these and it came out well, can't remember which one though.
What
The hell
Is
TVP
Textured Vegetable Protein, not really something you want to eat on its own.
Each to their own but is Veganism not just the human condition of taking something to the extreme ?
Textured Vegetable Protein, not really something you want to eat on its own.
It's kinda like Quorn / soya mince except, utterly tasteless but highly absorbent of other flavours. Its point is to provide a 'meaty' texture and dietary protein, as the name suggests, and it's pretty excellent at that. On the rare occasions I use it I'll rehydrate it in some sort of stock / Marmite solution / soy sauce / gravy liquid etc first.
Each to their own but is Veganism not just the human condition of taking something to the extreme ?
To a point perhaps, but there's plenty of one-upmanship to be had beyond veganism. Fruitarian, raw food diets, etc.
I used to know a guy who was a fruitarian. He'd bring in his lunch to work and it was a huge fruit basket that he'd sit and graze on throughout the day. He was six foot tall and stick thin. Diet aside, he was really bloody weird.
Just looking back at the lentil Bolognese earlier in the thread, dies anyone know if that's something you can make and freeze to use later?
If it is then it would be perfect to make a huge pot of then take to work.
Just looking back at the lentil Bolognese earlier in the thread, dies anyone know if that’s something you can make and freeze to use later?
Yes you can. The recipe is similar to the one we use as a staple so make huge batches. I use woodland mushrooms/oyster mushrooms, recommended if yr supermarket has them. More texture. And be sure to use the small speckled lentils, those are what makes it mince-y not mushy.
Last night I used one of my (defrosted) green-lentil bolognaise sauces as the base for a chilli-non-carne. Here's how:
Cut up two or three big tomatoes, splash of cooking oil in medium saucepan. Add tblspn tom puree, a splash of water so it wont stick, some (tspn) stock powder (I use Marigold organic), 2 tsp cumin, 1 tspn oregano, 2 tspn smoked paprika, 1 x diced green pepper, half a (drained) can of ref kidney beans. Sea salt and red chilli powder/flakes to taste.
Bring to simmer. Cover and cook til as soft as you like.
Add to this the defrosted lentil bolognaise, stir and heat through. Hey presto, vege chilli 🔥
Update on the Iceland NoBull burgers - decided to oven-cook the second pack.
Grrr. Still soft/semi-mushy inside after 25 mins in the oven. Pissing me off. I like crap food (takeaway burger, kebab, pizza) as much as/sadly more than the next person, so never get too much into the comparative nutrition of a once every fortnight burger and chips vege vs meat nonsense. It's supposed to be crap food. Once in a while. But it's supposed to taste salty and fatty and have texture.
Sorry, No Bull burgers. Inoffensively flavoured but not a great texture. Unless I'm still doing something wrongly. Anyway, eating one instead had me craving for a Linda Mac 1/4lb, which is springy and slightly chewy texture. Just as a fast-food style burger should be. With smoked laprika, pepper, salt, ketchup, mustard, mayo, sliced dill pickle. Crisp lettuce. Finely chopped onion. In a bun. In my gob. OMGob.
Wouldn't some kind of nut roast variant work as a 'burger patty'...? We include mushrooms in our nut roast which maintains some moisture and adds interest to the texture.
If you enjoy a cooking challenge then maybe get thee behind seitan 😎 ? One the texture is right, there are limitless options to experiment with flavour. (Disclaimer - have never tried it)