The simple magic of mashed potatoes is no surprise, but the TVP “meat” in this recipe really makes it something special. Textured vegetable protein (a defatted soy flour by-product of extracting soybean oil) is one of my favorite meat alternatives due to its quick cooking and versatility. The protein-packed powerhouse is sold in its dehydrated form (with a shelf life of at least a year) and will soak up whatever seasonings you use during the rehydration process. It comes in many shapes and sizes, with larger varieties often called soya chunks, but the kind I buy comes in a small mince–making it perfect to use in bolognese, tacos, and Sloppy joe-style sandwiches. Available online and also easy to find in natural food and Asian grocery stores, this is a plant-based staple I always stock in the pantry.
I chose a pretty typical flavor profile here, but I encourage you to tap into the original spirit of the recipe by using up what you’ve already got. Try your favorite seasonal veg, trade yellow potatoes for their sweet orange counterparts, or use soy curls, tofu, tempeh, lentils, or walnuts instead of TVP (prep methods will vary). In the end, the whole is truly greater than the sum of its parts!
I hope these cutie pies make it into your hands very soon. Let us know if you give ’em a shot! #closedloopcooking