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Definitely, I love making decadent food myself as well. Just showing an alternative option is also possible for people browsing :)
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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.
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Looks very good, and seems easy enough to make. I'll probably give them a go at some point!
Thanks for sharing.
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Yes, they are the same as the dehydrated soy chunks.
What are the Chinese chunks made from? Haven't tried that before.
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Textured vegetable protein. Has a meat-like texture to it and is very versatile depending on how you cook it and spice it.
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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.
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Yeah, they're in strip form like these here
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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.
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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".
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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.
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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.
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Looks delicious!
I noticed the colour is quite a lot deeper than when I usually make it, is it the wine? Or maybe you cook the onions for longer?
![Close-up of TVP tikka masala dish](https://lemmy.world/pictrs/image/772471c9-7524-4306-8274-28ce46c7a65c.jpeg) Turned out really good. The TVP works great for the texture.
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Thank you! I'll try to write down a recipe for it sometime soon, everyone ought to try this dish once at least 🙂
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The mushroom-scallion oil sounds very interesting! I'll definitely give that a try as well, I bet it's worth the effort.
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I use smoked tofu and fry it in the same pan with the mushrooms, then season them with soy sauce and a drip of toasted sesame oil.
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A very very important tip is to add toasted sesame oil, for me this is absolutely not optional! It brings out all the other flavours and really elevates the dish to another level. If the dish would be a 5/10, adding toasted sesame oil would take it up to 8/10 just on its own, it's that crucial!
If you have any questions or comments please let me know! I love this dish so much.
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Fresh shiitake mushrooms cost around 3eur for a 150g package. A bag of dried shiitake which is like 150grams is around 5eur and it lasts me a long time. I usually take 2-3 dried shiitake mushrooms at a time when making soup or stock, they impart a very strong flavour when they're rehydrated.
![Close-up picture of home-made ramen bowl](https://lemmy.world/pictrs/image/0ed72c36-d8eb-4f45-8094-a47ed851fde0.jpeg) 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.
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I really like the eggplant/zucchini combo in a lot of dishes. Mediterranean cuisine has a lot of it.
![Close-up picture of Fusilli pasta with vegetables and basil](https://lemmy.world/pictrs/image/63ad66de-bae7-4697-90f7-f3ff59d50ec1.jpeg) Eggplant, zucchini, mushrooms, and fresh basil and tomatoes.
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Shepherds pies are delicious and so satisfying. I think Jamie Oliver's tip with squeezing the oil over the potatoes before putting it in the oven is really good. Gives the potatoes a very nice crispy and delicious outer layer (and it looks great too!) Timestamp here: https://youtu.be/vkTfd0SihMM?feature=shared&t=354
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If the foil too is unnecessary and could be avoided, I do not see why not.
![Close-up picture of vegan greek gyros and french fries](https://lemmy.world/pictrs/image/8c1de427-c3b3-454d-ab28-78efd9a40510.jpeg) 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!
![Close-up of tofu katsu curry](https://lemmy.world/pictrs/image/702a4e8d-b363-454a-83c3-8c642a2cbcf8.jpeg)
I had already made the fries and didn't know what to do with them. Just got whatever I had in the fridge and slapped it in a pan because I was just hungry and couldn't be bothered..
![Close-up of chickpea, rice, and mushroom dish](https://lemmy.world/pictrs/image/dc7bcb38-c18b-4340-b7e8-d70ba4f61ad4.jpeg) Served with some pan-fried marinated tofu. I took the recipe directly from Yeung Man Cooking: https://www.youtube.com/watch?v=SI7ih37xJyc
![Kung Pao with TVP](https://lemmy.world/pictrs/image/c5980fec-47e3-42c3-b4de-162ff7abc87f.jpeg) 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!
![A picture of the seitan wellington sliced open](https://lemmy.world/pictrs/image/8f49dbee-acdb-4ee9-ae81-8fc1cf5ca258.jpeg) Method mostly based on Gaz Oakley's wellington, but with a few modifications and personal touches.