TVP Salad



The Vegan Stoner's TVP Salad

24 comments:

atablespoonofliz said...

I've always wanted to try textured vegetable protein but I never knew what to make with it, I'll definitly have to try this out, it looks delicious!

taerin said...

One thing: TVP comes dry, so make sure to let it soak in the water until it's completely hydrated.

Also, if you've used a lot of water, drain it off before adding the rest of the ingredients.

Unknown said...

looks absolutely scrumptious!

A Diary of an Animal Lover said...

Just found this blog today, I adore it! Thank you for so many simple achievable recipes! Genius!!

X

Anonymous said...

I have the tvp, now need the other things! love the "Kickaman" soy sauce.
must get. Thanks for ANOTHER wonderful easy peasy recipe. The best.

Christine said...

Mmm I was just thinking about using TVP for something similar -- now I've got to! Thanks for the push ;)

Ona said...

Hey vegan stoner. Can you come up with a recipe that one can put together using things from the college dining hall? I have no access to a car therefore a grocery store to buy this stuff at

Anna Delyna said...

I don't know where to buy Veganaise :(

Becca said...

your blog is the bomb!
how cool are you guys"? artists and vegans having fun with food! I love it.

@CURTISJACOB said...

PLEASE PLEASE PLEASE GET A BOOK DEAL!

Pistachio and Rose said...

Love your blog, the pictures are awesome!x

The Vegan Stoner said...

Ana,
Veganaise can usually be bought at your local health/natural food store. It's usually grouped together with other refrigerated soy products.

If you're still having trouble you can always purchase it online or take a stab at making it yourself. Google up some recipes!

The Vegan Stoner said...

Ona,

If you would like to send us a list of things that can be found at a college dining hall and what your working with, we would love to take you up on this challenge.

Please leave us a message here.

Tricia said...

Vegan Stoner,

You guys are AWESOME! I can't wait to buy your book when it's done. Thank you SO much!

Tricia, Iowa

Cybergabi said...

I just came across this blog on StumbleUpon, looking for vegan blogs. This all looks incredibly yummy, and your photography and design rocks! Will follow you! I just started switching from being a vegetarian for 9 years to going completely vegan and am still learning - but this is a great source of inspiration! Thanks so much!

jjmadison said...

What a beautiful cookbook. Your recipes are all the more enticing with your wonderful photos and smart illustrations. Thanks for giving us the eye candy along with the good ideas. I am so looking forward to making the beet salad tonight!
Best wishes- Joey (Rotterdam, NL)

Anonymous said...

When is the book coming out?

The Vegan Stoner said...

We have been working on self-publishing a snack book. We chose to self-publish so we would not compromise the integrity and quality of our work, the downside is that it takes a bit of time. We would like to thank everybody for your support and patience.

Check back in the upcoming weeks.

Nicole said...

NOM. this was soooooo goooooood.

Anonymous said...

I am anti-soy. You can get veganise without soy and I made the dish with red quinoa instead of TVP (TVP is pure soy flour).

It was great!

Anonymous said...

I'm going to try making this with a bit of dry mustard powder for some zing. Horseradish would be good also, I bet.

love your blog, thanks for sharing your great ideas. the simplicity of these recipes is inspiring.

Anonymous said...

Vegenaise and TVP can be found at Sprouts and Whole Foods.

Matthew said...

Awesome recipe! We made a few substitutions: white onion for red onion, a tbsp of celery seed in place of the celery, and bragg's liquid aminos in place of the soy sauce. Also, added a tbsp of dill pickle relish. Most of these were tweaks based on what we had on hand, since I made up TVP yesterday and made WAAAAAY too much for a recipe. Perfect way to make use of it - it turned out GREAT!

metallipanda said...

I don't use TVP much, and I had a whole bunch in my pantry. I've had this recipe on toast for the last 3 days, and can't get enough. The only sub I make is bell pepper for the carrots. Tre Bien!

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner