This is a vegan’s dream come true. Especially if you were once a meat eater and sometimes have that craving for red meat. TVP or Soya meat is a soy flour product. It’s what’s left over when soybean oil is extracted and it has as much protein as meat. I love the texture of TVP; it’s amazingly rich, soft and chewy that you won’t even miss meat, trust me! Cubed potatoes and fragrant spices enhance this dish even more. This is my mom’s recipe and it’s the best I’ve had when it comes to soya meat. Let’s get started.
Curried TVP – Recipe
- 1 Tbsp. canola oil
- 1 package TVP chunks, soaked in warm water for 15 minutes and drained
- 2 potatoes, chopped
- 1 red onion, chopped
- 3 cloves garlic, chopped
- 10 curry leaves
- 1 tsp. mustard seeds
- 1 tsp. fennel seeds
- ½ tsp. turmeric
- 3 Tbsp. curry powder
- 1 tsp. fenugreek seeds
- Salt, to taste
- Heat oil in a large, heavy-bottom non-stick pan. Sizzle mustard seeds, fennel seeds and curry leaves. Add onions and garlic and sauté until onions are lightly golden, 5 minutes.
- Add TVP chunks and sauté, 2 minutes.
- Add potatoes and continue to sauté. Add the turmeric, curry powder, fenugreek seeds and salt and sauté for another minute.
- Pour in water and cook until TVP and potatoes are tender and curry starts to thicken, 5 minutes.
Remove from heat and serve garnished with curry leaves with rice or roti.