TVP Savory Granola

As some of you may know, I’m going to Costa Rica for Thanksgiving. And because my 2020 season competition prep started 1.5 months ago, I got to make sure there are enough various sources of vegan protein for me to eat on the go (the trip includes a lot of hiking). Last thing I want is to lose muscle. I’m bringing my DIY protein blend, of course, but that requires a shaker cup and some water. What if I just want a quick snack that is also portable and even lower maintenance than protein powder? Plus, I’m hoping the customs won’t take my protein away questioning what the hell is this large bag of white powder in the bag… but you never know 🙂

So, I made granola! The focus of this recipe is to be pretty macro friendly yet pack enough protein, and a good amount of fats + carbs to help through the long hiking trips / travel.

INGREDIENTS 

450 g dry TVP  
80 g unsweetened shredded coconut  
70 g sesame seeds, or other seeds such as hemp, pumpkin, or sunflower  
40 g raisins or dried cranberries  
30 g tahini, or other nut or seed butter  
28 g coconut oil  
60 g soy sauce, or salty vegetable broth  
20 g nutritional yeast  
80 g maple syrup  - or 1–2 g concentrated stevia, if using a low-carb alternative
7 g paprika  
12 g dried parsley  
6 g ground ginger  
8 g onion powder  
3 g ground turmeric  
0.2-0.5 g each ground coriander, allspice, cloves, and nutmeg, or to taste  
120 g water

DIRECTIONS

1. Preheat the oven to 400°F (205°C).
2. Make the seasoning mixture: Melt 28 g coconut oil with 30 g tahini. Stir in 7 g paprika, 12 g dried parsley, 6 g ground ginger, 8 g onion powder, 3 g turmeric, and 0.2–0.5 g each of coriander, allspice, cloves, and nutmeg. Mix until completely smooth. If the tahini is very thick, add a little extra coconut oil.
3. Add the liquids: Stir in 60 g soy sauce and 120 g water. Mix well.
4. Rehydrate the TVP: Add about 270–360 g dry TVP and mix until evenly coated. Let sit for 5 minutes so the TVP can absorb the seasoning.
5. Add the remaining ingredients: Stir in the remaining 90–180 g TVP, 70 g sesame seeds, 80 g shredded coconut, and 40 g raisins or dried cranberries.
6. Bake: Spread the mixture evenly on a parchment-lined baking sheet. Bake at 400°F (205°C) for 45 minutes, stirring thoroughly halfway through.
7. Cool before serving for the best texture.Enjoy!