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Basil Chick'n

Y'all mess with TVP (textured vegetable protein) often? I don't. As a matter of fact this may be my very first post on this mediocre, time sucking, passion project of a blog. For some reason a few months ago, I purchased a shit ton of TVP at the local Winco. I don't know what came over me and it was so long ago, all I can do is venture a guess. My best guess is that it was a new product in the bulk section or it was hella on sale. Doesn't really matter now. What matters now is that I have 4 Adams jars filled with the stuff in my pantry and I'm finally starting to get around to using it up. And this dish of literal perfection might be the only thing the rest of my stock gets used for. 

So you're wondering why this dish is literal perfection and I've got an answer for you. How about its:                 

  • versatile 
  • ready in 20 minutes
  • packed with flavor
  • hella cheap

Now that I've basically sold you on this recipe and we both know you're going to make it soon, lemme talk to you about the ingredients and how you might want to serve this dish. First, this is just a base recipe so go with your heart when it comes to preparing it. If you wanna add in some spicy chilis  do it. If you don't have maple syrup, use sugar (but maybe like 1/2 the amount). Substitute in 1 tablespoon of your fave stir fry sauce if you don't have fermented black bean paste (just leave out the water on step 2). Use coconut oil instead of olive oil, shallots instead of onion; you get what I'm saying.

Last, this dish is so extra versatile you can do almost anything with it. It makes a great topping for salads; like everything else in the world it pairs well with fried noodles; serve it with rice; stuff it in sushi; or make lettuce wraps. And because this dish is ready in 20 you'll totally have time to get in your imagination.

Basil Chick'n

1 c TVP
1 tbsp maple syrup
1 tbsp liquid aminos
1 tsp fermented black bean paste
2 tbsp olive oil
1 small onion, diced
4 garlic cloves, minced
4 oz fresh whole basil leaves
  1. In a bowl mix together your TVP and 1 cup of boiling water, and set aside for about 10 to 20 minutes, or until TVP is softened and soaked up all the water. 
  2. In whatever you use to whip up sauces, whip up the maple syrup, liquid aminos, and fermented black bean paste with 1 tbsp of water and set aside. 
  3. Now that all your shit is prepped we can start cooking: heat up that oil in your fave sauce pan or wok; toss in your diced onion; (a) let that amazing smell take over you for about 2 minutes or until the onions start to soften.
  4. Add in your fresh garlic and repeat step 3 subpart (a).
  5. Finally (yeah it really is that easy), add in the TVP and sauce. Stir it around for 2 minutes so it doesn't stick and then toss in your basil and stir it around for the same reason but also to wilt the basil. 












UP NEXT: I believe I've got a restaurant review to share with you.

ICYMI, I made Curry Chocolate Chip Cookies with Sriracha in them. And they are literally the best cookies I've ever had IN. MY. LIFE. 

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.


All the love,
Amber

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