— Nancy Calkins

So I find that, uh, let's say that you are, you've made a, um, uh, a chili, a vegan chili. So you can either add, uh, finely ground to cooked tofu, so you make those, uh, roasted tofu pieces and put it in, uh, the food processor for a couple of whirls. And, uh, it adds a nice meaty texture to it. Uh, sometimes I'll add almond flour because that adds a lot of nice texture to it. Um, nutritional yeast I find always adds not only flavor, but really good texture. So, um, those are a, a couple of things that I like to use. You can also, um, if you're having a chili, for example, take out a cup of the chili itself and puree that and then throw it back into the chili and it kind of changes the texture a little bit. Um, sometimes people like to add some ground walnuts. I mean, I think that a lot of this is experimentation and things that fit into your flavor palette and also what you like to cook.