September 10, 2021

Updated December 31, 2018 10:35:29A new way to texturize veggies and meat: textured protein.

The process is a bit like using a food processor, but with the added bonus of a few extra steps.

To get started, start by making a sauce that’s slightly thicker than the base of your meat or vegetable.

This way, when you heat up the pot, the protein molecules will melt through.

(It may be a bit thicker than a traditional sauce, but you won’t notice.)

Then, add in some fresh vegetables.

If you’re using an instant-grill vegetable, add a few carrots or celery.

It doesn’t have to be completely tender.

Just make sure it’s soft enough to handle.

Next, add your veggies to the sauce.

Use as little water as possible to make sure they don’t burn, but a bit more to get the meat and vegetables to cook evenly.

Finally, add some minced garlic.

The texture will begin to form.

Once you start to see some bubbles, the proteins have cooked through.

The next step is to let them cook on a low heat for about 5 minutes, stirring occasionally, until the proteins are soft and bubbly.

The process should take just a few minutes, so the sauce won’t burn.

If it does, it’s time to strain it out and discard the excess.

The finished product should be a thick sauce that you can pour over a salad.

It’s also great for serving as a dip or to add to a chicken salad or stir into a potato salad.