Looks great! And it wouldn't be very difficult to make it 'healthy' for those who would like. Just sub the butter out for olive oil and use something like lentils and chickpeas for filling, still tastes delicious.
Looks very good, and seems easy enough to make. I'll probably give them a go at some point!
Thanks for sharing.
Yes, they are the same as the dehydrated soy chunks.
What are the Chinese chunks made from? Haven't tried that before.
Textured vegetable protein. Has a meat-like texture to it and is very versatile depending on how you cook it and spice it.
I thought so as well, but it does actually make a big difference. You can try it and see if the result is worth it for you.
If you have a soy allergy you can try a chana masala with chickpeas, or use a pea-protein alternative instead of TVP.
Seitan would also work depending on how you prepare it. You can find many recipes on how to make seitan shreds.
Just to clarify, I boil them in veggie stock and bit of dark soy sauce (light works too, but the dark soy sauce gives them more colour). I then make sure to squeeze them really well so they're not overly soggy. Then I fry them in a pan with the spices and the Worcestershire sauce.
Edit: Another tip is to quickly rinse them with cold water before hydrating them. This removes any of the raw soy or dry sort of flavour.
Agreed. I don't mind sharing how I made something, tips and tricks, things I found useful or handy, etc. But I don't have an exact recipe for every dish I make and a lot of the times I even forget. What spices did I use? Yeah I know the general idea, but not exactly how much or even each and every spice.
The question “how did you make this” or better yet, asking about a specific aspect of the dish is much better and more fair than "please provide the recipe".
Wow, thanks for the very thorough reply! And given those ingredients I bet it was incredibly good!
The mushroom sauce and red onions/shallots are probably the main culprits I would guess. The wine also does give a beautiful glaze, I use Mirin a lot in my Asian-inspired dishes and it really elevates the final look of the dish.
From what I remember I more-or-less followed the recipe from here and used TVP instead of chickpeas: https://naturallieplantbased.com/vegan-tikka-masala/
For the TVP I usually hydrate it in veggie stock, use a bit of soy sauce and vegan Worcestershire sauce and some spices including garlic powder, onion powder, smoked paprika, and maybe change it up a bit depending on the dish.
Turned out really good. The TVP works great for the texture.
My absolute favourite dish. Extremely delicious miso ramen with a base made from kombu, dried shiitake mushrooms, red miso, and as a little secret ingredient a tiny bit of gochujang to give a spicy and umami 'oomph' to round things out.
It has spring onions, a lot of garlic, bit of ginger, red and yellow bell peppers, chili pepper, carrots, and tofu and mushrooms seasoned with soy sauce.
Eggplant, zucchini, mushrooms, and fresh basil and tomatoes.
The homemade pita bread is absolutely to die for. It's so so good and was easier to make than I was expecting. I got the recipe for it from here: https://thescranline.com/soft-pita-flat-bread-recipe/
Tzatziki is also super good and pretty simple to make. You just need vegan yoghurt (preferably greek-style), grated cucumber, olive oil, minced garlic or garlic powder, dried dill, some lemon juice and salt and pepper to your taste. It's delicious, you should give it a go if you haven't!
Served with some pan-fried marinated tofu.
I took the recipe directly from Yeung Man Cooking: https://www.youtube.com/watch?v=SI7ih37xJyc
I used Made With Lau's chili oil and it added a lot to the dish: https://www.madewithlau.com/recipes/homemade-chili-oil
Another tip is to use chinese black vinegar in the sauce. It's really good!
Method mostly based on Gaz Oakley's wellington, but with a few modifications and personal touches.
Definitely, I love making decadent food myself as well. Just showing an alternative option is also possible for people browsing :)