Did you know you can make aquafaba from textured vegetable protein (TVP)? TVP is a meat substitute that is made of soy. The liquid I make in this tutorial is suitable as aquafaba because soy is a legume that is even higher in protein than chickpeas (the protein makes aquafaba an egg replacer).
This egg replacer is suitable for vegan cookies, cakes and breads that require aquafaba that you don't have to whip up. TVP aquafaba works great as a binder but it doesn't whip up. For whippable chickpea aquafaba, check out my popular tutorial: https://youtu.be/JFadDXvqxKs
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// INGREDIENTS //
● Textured Vegetable Protein
(the chunky variety, for example Just Like Chicken: https://amzn.to/3sZZWSu)
● Water
//METHOD //
Fill the TVP into a pot and cover it with water. Bring the water to a boil and let the tvp simmer on low to medium heat for about one hour. Let it cool down.
The liquid is your aquafaba! 3 tablespoons replace one egg in vegan baking. Store it in the fridge for up to 3 days or freeze it in portions. Use up your tvp „meat“ in one of the recipes linked below.
// TUTORIALS MENTIONED IN VIDEO //
● Chickpea Aquafaba: https://youtu.be/JFadDXvqxKs
● Tofu Aquafaba: https://youtu.be/A_cD7RTqDv0
● Air Fryer Tofu: https://youtu.be/TN2_0ZyTo7A
● Vegan Tuna Salad: https://youtu.be/AdAO6sy8VwI
● Vegan Chicken Salad: https://youtu.be/qIXVGnZHS1Y
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Music: „Sunny Days“ by Anno Domini Beats, YouTube Audio Library
► COPYRIGHT INFO: This video is my intellectual property and is NOT published under the Creative Commons license. Unless you have written permission by Bianca's Kitchen, you DON'T have the right to use this video or parts of it on YouTube or any other website or app.
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