Vegan Meat Floss

Recipe

5 from 3 votes

Make your own vegan meat floss! This fluffy and cottony plant-based condiment is deliciously sprinkled on top of rice, congee, or silken tofu!

Prep Time : 15

Cook Time : 15

Total Time : 30

Servings 1.5 cup

Calories 25 kcal

▢ 1 cup textured vegetable protein slices about 1.5 ounces
▢ 1/2 tsp soy sauce
▢ 1/2 tsp vegan fish sauce or more soy sauce
▢ 1 and 1/2 tsp sugar
▢ 1/2 tsp sweet chili sauce or sriracha
▢ 1/4 tsp mushroom seasoning totally optional, it just helps enhance the flavor a bit

Soaking: Add the textured vegetable protein slices to a large bowl and cover with boiling water. Let it sit for about 30 minutes or until soft.
Drain the slices and squeeze them between your hands to remove excess water. Rinse under cold water and squeeze them again to remove as much water as possible.
Shredding: Transfer the TVP slices to a food processor fitted with the kneader blade (the plastic one). Process for about 30 seconds.
Next, transfer the shredded TVP to a mortar and pestle and pound it for 3-5 minutes, or until you get very thin strips. You can also use your fingers to shred the slices into thin threads. The goal is to have the thinnest texture possible.
Seasoning: In a small bowl, combine the soy sauce, vegan fish sauce, sugar, sweet chili sauce, and mushroom seasoning if using. Pour the sauce over the TVP threads and stir to coat.
Drying: Transfer the TVP to a non-stick skillet and heat over low-medium heat. Using chopsticks, stir constantly for 12-15 minutes or until the TVP is thinner and lighter. Stop drying as soon as the threads are not sticking together anymore.
Remove from heat and let it cool at room temperature for 15-20 minutes before transferring it to a clean container. Meat floss will keep for up to one month stored at room temperature. Enjoy on top of rice, congee, silken tofu, and more!