THE BEST SOY MEAT EVER: How to cook with TVP and make it taste delicious

Share it with your friends Like

Thanks! Share it with your friends!


Soy protein demystified: How to properly cook it and make it taste amazing and without any soy trace taste. This recipe is perfect to be served over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese sauce, meatballs, etc. Rule number one for the perfect soy dish: Do not rehydrate it!
Check it out, my lovelies!

Please consider supporting this channel ❤️

1 1/2 cups of soy protein (TVP, TSP)
a drizzle of oil
half onion, minced
1 carrot, minced
2 garlic cloves, minced or 1 teaspoon of garlic powder
1 bay leaf
juice of one small lemon or lime
1 cup of tomato juice or blended fresh tomatoes
2 tablespoons of soy sauce
1 teaspoon of vegetable bouillon
a pinch of black pepper
water if needed

add the tomato juice, the vegetable bouillon, and the soy sauce to a jar and stir until combined
add the oil to a skillet
add the onions, carrots, the Brazilian spice blend and bay leaf (and the minced garlic if you’re using fresh garlic)
saute for 2 minutes on medium heat
add the soy protein
stir for 1 minute then add the tomato juice mixture, stir until almost dry
add the garlic powder, the black pepper, stir until combined
add the remainder of the tomato juice mix and stir until the soy protein is soft.
Serve it over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese, meatballs, etc.


A bunch of parsley
A bunch of spring onions
1 bay leaf
1 sprig of rosemary or 1 tablespoon if dry
1 teaspoon of black pepper
1 large yellow onion
10-12 cloves of garlic, peeled
A piece of red bell pepper
1 tablespoon of cumin
1 teaspoon of paprika
1 tablespoon of oregano
1 teaspoon dried sage or sage leaves
1 tablespoon of dried or fresh thyme
1 tablespoon of salt
1/3 cup (approx.)of olive oil
1 chili pepper, deseeded – optional


Roughly cut the onions and the red bell pepper into chunks,

add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if necessary

Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors

Complete the jar with olive oil (OPTIONAL BUT PRESERVES THE SPICES BETTER)

Add the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be good for up to 3 months

If you want to freeze it, do not add salt


🏠 Visit my Amazon Shop:
♥︎ The cast-iron​ skillets I use:
♥︎ The wok I use:
♥︎ The pan I use:
♥︎ The knife I use:
♥︎ The camera I use:
♥︎ The measuring cups I use:
♥︎ The measuring spoons I use:
♥︎ The garlic keeper I use:


Support me on Patreon:

Follow me on Social Media:

Instagram: @chefjana

Follow me on Facebook: Chef Jana Pinheiro

The best soy meat ever: How to cook with TVP and make it taste delicious recipe by Chef Jana


Karen Portillo says:

Hi, Jana! Have you thought about making a website and putting all the measurements of the ingredients there? When people click on it and visit your site, you can get some ad revenue and get your coins!

Dante Velasquez says:

Em Porto Rico, fazemos algo semelhante, chamado sofrito, que também usamos em todos os alimentos. Vou preparar esta receita agora mesmo 🙂

Gabriela Thomas-Fitch says:

Truly delicious recipe!

cat taylo says:

what is the name of the music please. Ive tried to find the song in this video but no luck.

K says:

I just made it . It's very good !

Thanks from Benin , Africa

Maria Eugenia Jimenez says:

The first time I did this recipe it didn't come out very well, but the second time OMG it is delicious I can't believe I don't feel that weird soy after taste I've been trying to avoid for years… love it sooo much… thank you😍😍❤❤🤗🤗

Bob Wareham says:

How about the dangers of Soy see Doctor Mercola about Soy!!

gman805 says:

I didn't know skillets give a good aroma 😅

Jemboy Dumagno says:

i, well try to cook

katakis1 says:


Nada 0-88 says:

Hay, did you soke the soy before sautéing it?

営満申禁 says:

During enjoying ​this video.. suddenly I feel Chef. Jana is already sat in the middle of my heart♥️which I don't know… WHY ?…can anyone tell me PLEASE ‼️… Thank you and I will love you.. sorry for telling the truth 💕

TheCalliopeSky says:

Thank you thank you thank you!!!!

Richard King Padama says:

thanks for sharing. if i just want to remove the soy taste from the TVP, can I just use vinegar and skip the other ingredients? i just dont like that distinct soy taste.

Gigmaster says:

Will this technique work with TVP Chunks as well?

Thrifty Styler says:

I made this yesterday and I can tell you how fantastic it really is. Thank you so much for sharing this. We are trying to go vegan for November and I've been trying all types of things. We just discovered tvp when we went to a friends for dinner. I then tried it and it wasn't the same so I looked for some ideas and stumbled across your channel. I didn't have your special paste but, none the less, this was amazing. I turned the basic recipe into a chilli with red kidney beans and my partner said it was the best dish yet. Your channel is fantastic, thank you so much for sharing your skills with us. It's channels like yours that help people see plant based food as interesting and healthy.

DR. MORSE greek wellville says:

Does this recipe works for big soy fillets?

Danielle Russell says:

I always learn things from watching you.

Adriana Ricci says:

Muito bom!!! vou tentar 🙂 Thanks for sharing

Bernie Lopez says:

Just what I was looking for! Keep them coming!

Write a comment


This site uses Akismet to reduce spam. Learn how your comment data is processed.