Textured Vegetable Protein Recipes
We Answered:I ama former chef and use it quite often as I ma a diabetic and like to lessen my meat products, I use it like ground beef, for tacos, what I would do is cook some onions and peppers in some veg oil, add 1 1/2 cups of TVP, toast it for 2 minutes and then add a packet of taco seasoning, treat it like it was the meat, add the water and tomato product like paste or sauce and simmer it on low until the moisture has been evaporated.
I use it for chili, sloppy joes and stuffings in green peppers adn cabbage rolls, even to my vegie burger mix, it adds texture. Simply think of it as a replacement for meat, it has a bit of a bite, so some of you meat eating friend may think it is ground beef, that is the success of making it right.
Jane Said:Does anyone know any recipes that you can use tvp(textured vegetable protein) with?
We Answered:Like JC I use it alot, and I treat it like ground beef in those situations, I start my dishes the same, I saute my onions and garlic, spices and the toast the TVP in the oil with those ingredients, like the sauce for his lasagna dish, I make meat sauce for other pastas, chili, sloppy joes, stuffing for cabbage rolls and green peppers.
It is very versitile, and keep for month in a dry container, I have even made Ukranian pierogies with mushrooms, barley, onions and TVP for a lenten meal.
Martin Said:anyone have any recipes for cooking tvp (textured vegetable protein)?
We Answered:TVP "Chorizo"
2 cup (dried; not reconstituted) TVP*
6 Dried Anchos or New Mexico chile or some combination of the two
2 Dried Chipotles; optional, if you want smokey flavor
Â½ teaspoon Coriander seeds
3 Whole cloves
Â½ teaspoon Pepercorns
Â½ teaspoon Oregano
Â¼ teaspoon Cumin seeds
1 small Piece cinnamon; about 1/3" x 3/4"
8 Cloves garlic; peeled and crushed
2 teaspoon Paprika
2 teaspoon Salt
Â¼ cup Vinegar
Â½ cup Red wine
Â¾ cup Water or stock
Â¼ cup Oil or more
Toast chiles in wok/cast iron skillet until they start to smell roasted. Make sure you don't burn them. Open them and discard seeds and membrane. Cool. Toast the whole seeds and cinammon on low in wok/skillet till you smell the roasted smell and cumin is a few shades darker. Do not burn them. Cool down. Put everything except TVP and liquids into a spice mill and grind. You will probably have to do it in batches. (You may use a blender also, but then add the liquid before blending.) Put TVP in a container. Add spice mixture and liquid and pressed garlic. Stir. (If TVP isn't fully reconstituted after 20 minutes--use your intuition--add some stock, stir, wait another 10 min, and check again.) Add oil. Stir. Cover well, and stick in your fridge for about 2 days. Really do this. The flavors need to blend. You might want to stir it once or twice a day. For one serving suggestion, mix with boiled , cubed potatoes. Variations: Please experiment with the proportions of the spices. Adjust the wine/vinegar/water ratios if you'd like, but keep the liquid total at 1 1/2 cups
Allison Said:What are some good recipes for use with textured vegetable protein (tvp)?
We Answered:I am a former chef and have been because of my diabetic condition a Lacto-Ovo-pescaterain vegetarian for a few year now and use a good amount of TVP, it is essentialy a ground meat substitute, I make chil, stuffed peppers, cabbage rolls, spaghetti sauces, mix it with other veg for veggie meatloafs, burgers or patties, it is very versitile.
I make the dishes exactly like using ground beef/chicken or turkey, just slightly cook it with the base like when sauting onions, add it toast it and then add the liquid ingredients and spices. for cabbage rolls and stuffed pepper/zucchini, I just mix it with the rice and veg dry and moisten it, then make them up and place them in the sauce.
I have read were it has more concentrated protein then meat, and no cholesterol, and is a complex fiber meaning it does not break down into sugars or fat.
Nathan Said:Could I use textured vegetable protein in a pie crust recipe?
We Answered:TVP doesn't make a good flour substitute! You *can* make a low-fat pie crust by using soft tofu instead of shortening though. If you want a lot of good recipes for using TVP I'd recommend "The new Farm Vegetarian Cookbook" that is available through Abe books or Amazon.
You *do* realize (I hope) that high-protein low-carb diets are really unhealthy don't you? Screws your body chemistry big time! Ketosis, liver problems, gall bladder problems, stones *and* calcium depletion are just a few of the problems with that diet.