How to make it

  • 1. Place dry TVP in a skillet and cover with water and about 2 tablespoons Bragg's liquid aminos or soy sauce. The water should completely submerge the TVP.
  • 2. Cook over low-medium heat until the water is completely absorbed. Add the oil, seasonings, remaining Bragg's, and liquid smoke, if desired.
  • 3. Fry over low-medium heat until the chunks are firm and the mixture resembles ground beef. Stir occasionally to make sure that it cooks evenly and does not stick.
  • The same method should work for any amount of TVP, just keep in mind that it will double/triple in size once the water is added.

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