Texturized Vegetable Protein (TVP) (cooking)greenspun.com : LUSENET : Countryside : One Thread |
Sloppy Joes: Saute 1 large onion, diced, and 2 med green eppers, diced, in 3T oil...add 1 1/2c. boiling water...2 1/2c tomato sauce...2T chili powder...pepper...2t. salt...1T so sauce/liquid aminos...1.t mustard...1T honey...1 1/2 c. dry tvp...simmer together 20 min....Enjoy! I have a few other TVP recipes but haven't tried them yet. Anyone have any other TVP recipes?
-- Cindy (atilrthehony_1@yahoo.com), January 05, 2001
We use Italian Sausage flavored TVP with spagetti and spagetti sauce. Re-hydrate one cup in one cup hot water. Let set several minutes and drain. We also use it on our traditional Saturday night veggie pizza. One pound of TVP is the equivalent of four pounds of meat so it is very cost effective and a great pantry food. We also use the beef flavored for veggie tacos.
-- Sandy Davis (smd2@netzero.net), January 06, 2001.
I make a sandwich filling that's a bit like tuna or chicken salad-I really like it a lot. Reconstitute the tvp in boiling broth, I use veggie broth. When it has absorbed all the liquid, cool it down in the fridge. Then add mayo, shredded carrot, sliced celery, minced onion if you like it, and parsley, salt and pepper. I'll try the other recipes, too, they sound great, thanks. I love new recipes!
-- Cathy in NY (hrnofplnty@yahoo.com), January 06, 2001.
Did you know that you could make your own TVP? ....Only with Wheat?If you are not wheat sensitive, this is great and it tastes EXACTLY like the meat!
If anyone wants the recipe, let me know!
I made italian sausage tastealike and no one knew the difference until I told them the sausage onthe pizza was really wheat!
-- Cher Rovang (fullcircle@nidlink.com), January 06, 2001.
yes cherylplease post i was wondering how to make tvp.Bob in se.ks.
-- Bobco (bobco@hit.net), January 06, 2001.
Cher, I'd love for you to post your recipe, please and thanks!
-- Cathy in NY (hrnofplnty@yahoo.com), January 06, 2001.
Here's a recipe I have for TVP from soybeans. Read it all before beginning.Soak soybeans overnight. Cook in the same liquid until most of the liquid is absorbed. Drain remainder. Cool, then grind in a food grinder on medium or fine disc. Dehydrate in food dryer. When using TVP as a meat substitue, add boullion cubes to the soaking water to add flavor. To reconstitute unflavored granules use: 1 cup dry granules 1 tsp or cube of boullion dissolved in 1 cup boiling water. Let stand 15 minutes stirring once... then it's ready.
Here are a couple of recipes ...
Meatballs 2 cups reconstitued granules 1 egg 1 tbsp dry milk 1 tbsp dried onion 1 tbsp flour 1/4 tsp brown sugar Mix all ingredients well, form into balls and brown in oil. Use olive oil, it gives a "meaty" taste. Add this to your spagetti sauce for about 5 minutes to absorb the flavors, you can also use this to make BBQ meatball sandwiches, using BBQ sauce and buns.
Dried Bean Burger casserole 1 1/2 cups dried green beans 1 1/2 cup TVP 2 cups mashed potatoes (instant potatoes made and then measured can be used) 1 can tomato soup (if you are using tomato powder make up enough to measure 1 1/2 cups total) 1 cup cheese, grated (this can be 1 cup made with homemade cheese from dry milk or 1 cup made with cheese powder if you don't have cheese to grate) Pour 3 cups boiling water over string beans and let stand 5 minutes, then simmer until tender. Add TVP to tomato soup and let stand to absorb flavor. Put drained green beans in greased baking pan. Pour soup/TVP on top, spoon mashed potatoes on top. Cook at 325 for 20 minutes then add cheese to top and cook until bubbly, about 10-15 minutes. Makes 4-6 servings. Canned green beans can be substituted, you can also add onions and substitute cream of chicken soup.
OK, I have made the TVP and it's good. These are some recipes I got pre Y2K, so get out some of those unused supplies and get cooking. I did the first recipe, but made it meatloaf instead of frying. The bean soaking is done the same as regular beans. I made a lot of the TVP and stored it in vaccum packed gallon jars. Unfortunately, the last one got broken, then the grinder went kaput. Got a new one so I need to make some more and try this stuff again. Blessings,
-- Nancy in CA (sonflower35@icqmail.com), January 07, 2001.
I wish I could find some recipes for TVP that were good! I've been feeding mine to my chickens and they love it!!! I figure they can use the protein!
-- bwilliams (bjconthefarm@ya;hoo.com), January 08, 2001.
I have been using tvp for years and have found you can use it successfully in any receipe for hamburger you have that has a sauce . We dont care for it in a meatloaf but love it in spaghetti. It is inexpensive and much healthier than meat. To change your familly over without complaints or their knowledge simply use a small amouont of hamburger, brown as usual add onion
-- Wayne & Lyn Roach (R-WAY@msn.com), January 12, 2001.
Sorry lost my connection and computer knowledge is lacking. Add two or three cups of reconstituted tvp to this mixture and let all simmer together for taste. Then take out needed amount for receipe and freeze the rest in containers for quick meals. Your family will be eating much healthier and you will save money.I serve it all the time and people never know they arent eating hamburger.
-- Wayne & Lyn Roach (R-WAY@msn.com), January 12, 2001.
OK, what does TVP stand for?
-- Ken S. in WC TN (scharabo@aol.com), January 12, 2001.
Texturized vegetable protein. Soy product. Bit chunks look like dog food.
-- Cindy (atilrthehony_1@yahoo.com), January 12, 2001.
You got there before me, Ken! I was figuring something like "Tasty Vegetable Poopoo"! I am reminded of one of my Christmas presents - a T shirt (or for you puzzle fans - a teach hurt) that proclaims "I didn't claw my way to the top of the food chain to be a vegetarian!" OK, OK, - veggie folks! I love my veggies! I just like to kill something now and then! Let the insanity begin! Yeehaw! Brad the meek! And GL to all!
-- Brad (homefixer@SacoRiver.net), January 12, 2001.
Can TVP be made from something other than soybeans?
-- Ginger Sznakowski (buzardb8@simflex.com), June 17, 2001.