Textured vegetable protein

[bijoux22]

I recently bought this at a local health food shop and made Shepards Pie with it. It was fabulous! I wonder if anyone else has any recipes to share.

[Natasha]

Do you mean the kind that looks like ground beef? You can substitute it wherever a recipe calls for ground beef. (I love using it for chili.)

If you're talking about the larger slices or chunks, they re very good in stir-fries, curries, stews...I use it sometimes where a recipe calls for chicken or beef pieces, or just where I want to make a dish more filling and add protein. Basically, as long as a dish has enough flavor on its own, and preferably a sauce or coating of some kind (because, as you know, boiled TVP itself has no taste to speak of), you can get away with putting some in.

Oh yes, I just remembered - there used to be coatings for potatoes that came in packages (I believe they were actually Shake n Bake brand, though not like fried chicken coating at all! These ones were cheese flavored, chive flavored, and so on.). I haven't seen this for many years, and have no idea if it still exists, but when I just started cooking with TVP I used to sometimes coat it with these mixes and it was actually pretty good! So if you re looking for something REALLY EASY...

That being said, I don't have many recipes specifically for TVP, but would be happy to post a couple of recipes for which I use it. If you're interested just let me know. Have a wonderful day and weekend.

[This message has been edited by Natasha (edited 09-08-2000).]

[bijoux22]

Thankyou Natasha, I would love a few of the recipes that you have used "TVP". The type that I have found in the store is dry and in somewhat small pieces, like crushed cookies. (wow, do I have a sweet tooth this early?)

[BethH]

Are you guys talking about the stuff in the freezer section with the veggie burgers? You brown it just like ground beef? Or is TVP something different. Fill me in, I'm trying to be healthy and try new vegetarian/soy delights. (see my attempts under the thread 'tofu question' http://www.cookinglight.com/bbs/smile.gif )

[Beth Y]

I am not sure, but think TVP and that stuff in the freezer section is the same. I buy either Boca's "Recipe Basics" or the other in the bag. It is great cause you just pour out the frozen crumbles and, voila, ground beef(well, not really). No defrosting, great for last minute, fast meals. I used in in Spaghetti Pie recently and was sold. My only complaint about Recipe Basics brand is that it comes in a wierd paper package that it is impossible to pour from without getting it everywhere. The bag of crumbles is better.

[bijoux22]

Hello Beths, the TVP is dry and sold in 10 oz packs and also sold in bulk in the local "Wild Oats" health food store. It does not have any taste, but adopts the flavors of the spices you add, especially tomato sauce. That is all I know, my experience is limited but the one recipe I have made (Shepards Pie) was awesome! I forgot to mention that it is NOT frozen, I found it in the dry goods section with flours, polenta & grains.

[This message has been edited by bijoux22 (edited 09-08-2000).]

[Natasha]

Hi Bijoux22 and everyone,

http://www.cookinglight.com/bbs/eek.gif * WARNING! LONG MESSAGE AHEAD!! * http://www.cookinglight.com/bbs/eek.gif

Sorry for the delay. I am also thinking of the dry pieces that you get in a bag - no refrigeration or freezing required.

Here are a couple of recipes. All the amounts used are flexible; feel free to add different vegetables or varying amounts of ingredients as you like. The important thing is that there is enough sauce to fully coat the TVP. The recipes are kind of strange in that they mention dry ingredients, sauce ingredients, and then, in the actual recipe method, mention additional requirements. When you read through the recipes you ll know what I mean!

First, here are basic preparation instructions for TVP (Bijoux, you would already know all this):

1. Soak TVP in hot water approx. 20 minutes (1 part TVP to 2 parts water)
2. Marinate TVP in desired seasonings.

Zesty Nuggets
3 oz. TVP nuggets (these are larger pieces, kind of like irregularly-shaped cubes)
1/4 cup pineapple
1/4 cup cucumber
1/4 cup green pepper
1/3 cup red pepper
2 slices orange

Sauce: 1 tbsp soy sauce
2 tbsp orange juice
2 tbsp honey
2 tbsp ketchup
1/2 tbsp corn starch
Mix sauce ingredients together with 1/4 cup water.

1. Prepare TVP as described above and marinate with 2 tbsp soy sauce (or 1/2 tsp salt), 1/2 tsp sugar, 1 tsp corn starch, and 1 tsp sesame oil.
2. Cut all veggies into bite-size pieces.
3. Heat pan, add 1 tbsp oil, 1/2 tsp salt, all veggies and stir-fry until veggies are half done. Remove from pan.
4. Heat pan again, add 1 tbsp oil, marinated TVP nuggets and stir-fry for 1 minute.
5. Add sauce mix and stir for 4 mins. until sauce thickens.
6. Put all veggies back in pan, stir-fry for 1 more minute, and serve.
Serves 2.
[I do not have full nutritional info, but you would get approx. 22 grams of protein per serving, and virtually no fat except for from whatever oil you use. I always use less oil than this in TVP recipes and they come out fine.]

---

Spicy Tofu with TVP Mince (you can use the kind of TVP you have for this)

Non-Sauce Ingredients:
2 oz. TVP Mince
12 oz. soft tofu

Sauce Ingredients:
2 tbsp chopped fresh coriander
1 tbsp chili bean sauce
1 tbsp sesame oil
1 tbsp corn starch
1 tbsp soy sauce
1/4 tsp chili oil (opt.)
1 tsp sugar (opt.)
Mix sauce ingredients with 1/4 cup water.

1. Prepare TVP as above and marinate with 2 tbsp soy sauce (or 1/2 tsp salt), 1/2 tsp sugar, 1 tsp corn starch, and 1/4 tsp white pepper.
2. Cut tofu into squares (approx. 1 inch). Put in boiling water for 2 minutes, then drain off water.
3. Heat pan, add 1 tbsp oil, marinated TVP mince, and sauce ingredients (already mixed with water). Stir for 2 miinutes.
4. Add tofu to pan and gently mix for 1 minute.
5. Serve and garnish with chopped fresh coriander.

Serves 4.

Besides recipes like these, which are specially designed for TVP, I use the smallest pieces (like what you have, Bijoux22), in various recipes calling for ground beef. I have not provided beef recipes for which I make substitutions, because they re kind of standard. Many recipes that call for ground beef will turn out fine with TVP - this depends on whether other ingredients will coat the TVP, and on whether there are strong enough flavors to make up for the blandness of the TVP. It s just like tofu that way. For example, I just pour some in sometimes when I make chili. Any chili recipe will do just fine. But if you want more specific examples or recipes, just ask and I would be happy to provide them.

Note that, depending on the recipe, I may have to add a little oil somewhere in the recipe, because the fat in the beef may be necessary for optimal cooking. Usually I get away with adding no or very little oil, because the cooked TVP itself is so moist.

I use the nuggets and slices more than the smaller pieces. Instead of using a recipe, I like to just soak and stir-fry them with whatever veggies and sauces appeal to me at the moment(this also depends on what I need to finish up!!)

Hope this helps. Best of luck and enjoy!!




[This message has been edited by Natasha (edited 09-15-2000).]

[Natasha]

Hi Bijoux,
I wasn t sure if you ever saw my last reply on this thread because I took a little while to respond. So I thought I would pull it back up to the top. Anyway, hope the info and recipes were helpful to you.
By the way, another dish you could use your TVP in is the Spaghetti Pie from May 2000.

[This message has been edited by Natasha (edited 10-10-2000).]

[bijoux22]

Thanks Natasha, I missed your response. I think I'll try to find the nuggets, we dont have them at our local Wild Oats but perhaps I can find them online. I have been doing some experimentation with TVP for beef substitutions and agree with you that it works pretty well. I made the chipotle pepper tamale pie and other than making it too hot (a little heavy handed with the adobo sauce) it was great. I have even convinced my meat eating friends to try cooking with TVP. The first one who tried it loved it, the verdict is still out on the others.

[Jeanne G]

Bijoux22,

Great topic! (And I'm being educated.) I have recently decided to try more dishes w/ tofu, etc in them like Beth H. I've only used the frozen veggie crumbles in egg casseroles or to make Cinti type "Skyline Chili". Where do I find the non-frozen kind in the store? Where would it be? Hopefully I don't have to go to a specialty type store to get it(like Wild Oats).

And Natasha, thanks for sharing your recipes!! http://www.cookinglight.com/bbs/smile.gif

[CrystalB]

Jeanne-
I would like to try the veggie crumbles in place of ground beef in tacos- have you tried this? If so, how was it? Was the taste difference that noticeable? Thanks for your feedback!!!!

[shoyski]

Okay, time for a bit more education. Is TVP better than tofu, nutritionally speaking? Or is TVP the same thing as tofu? I read this thread all the way through and still don't seem to understand. Thanks

[bijoux22]

Hello Shoyski, I'm at the office so I don't have the packages in front of me so I will have to give you the few facts I have by memory. TVP has no fat and lots of protein, I wish I could give you the exact amount serving for serving. I'll post the facts later tonight when I have them (I have both at home).

[bijoux22]

Okay shoyski, I'm home now and I have done my research and quite frankly I was a bit surprised at the results. Here goes.

Extra Firm Tofu, per 3oz serving
90 cal, 9g fat, 1g sat fat, 3g polyunsat fat, 1g mono fat, 0 chol, 0 sodium, 3 carbs, 0 fiber, 0 sugar, 8g protein

Silken Tofu, per 3.2oz serving
45 cal, 2.5g fat, .5 sat fat, 1.5 polyunsat fat, .5 mono fat, 0 chol, 5mg sodium, 2g carbs, 0g fiber, 4g protein

TVP per 1/4 cup serving (24g)
80 cal, 0g fat, 2mg sodium, 594mg potassium, 7g carbs, 4g fiber, 3g sugar, 12g protein

TVP cooks much differently than tofu.

[shoyski]

Thanks so much, bijoux22! Very interesting indeed. I will be near a Wild Oats store this weekend so I think I'll pick some up.

[Jeanne G]

Crystal,
I've yet to do it w/ taco seasoning. Usually I use turkey. But that's a great idea, I will try it!! Like I said with the chili, there's a recipe that you layer it w/ cream cheese, then the chili then cheese. No one has noticed it in there! Even real meat eaters! http://www.cookinglight.com/bbs/smile.gif I bet it would be good!!

[bijoux22]

You can get TVP from www.bobsredmill.com (http://www.bobsredmill.com) just type in TVP at the search and voila! up it pops. I hope you all get a chance to try it, I had the Sheppard's Pie again last night and it was sooo go I had big seconds.

[Susann]

Bijoux22-Did you ever make that delicious- sounding tamale chipotle pie? If so, how was it?

[bijoux22]

Susan, I made the tamale chipotle pie with the tvp. I had never tasted chipotle peppers before or adobo sauce and fell in love with both, maybe a little too much. It was delicious but I was a bit heavy handed with the adobo sauce, I love it spicy but my husband was sweating up a storm from the heat. I will make it again, just a little less spicy. If you want the recipe, let me know.

[Susann]

Bijoux22-If it isn't too much trouble I would love the recipe. The Shepard's pie recipe that you posted was delicious, so I look forward to making the chipotle pie. I agree with you, by the way, chipotle peppers ROCK (sorry-I am at work and the 18 year old dialect starts to rub off on me sometimes! http://www.cookinglight.com/bbs/smile.gif )

[bijoux22]

Hi Susann, I got this recipe from Kentgirl and did make some substitutions. First I will give you the recipe as I received it.

Chipotle Tamale Pie
Makes 6 servings

3/4 pound ground turkey breast or lean ground beef
1 cup chopped onion
3/4 cup diced green bell pepper
3/4 cup diced red bell pepper
4 cloves garlic, minced
2 teaspoons ground cumin
1 can (15 ounces) pinto or red beans, drained
1 can (8 ounces) stewed tomatoes, undrained
2 canned chipotle chilies in adobo sauce, minced (about 1 tablespoon)
1 to 2 teaspoons adobo sauce from canned chilies
1 cup (4 ounces) reduced-fat shredded Cheddar cheese
1/2 cup chopped fresh cilantro
1 package (8 1/2 ounces) corn bread/muffin mix
1/3 cup 1% low-fat milk
1 large egg white

1. Preheat oven to 400°F.
2. Cook turkey, onion, bell peppers and garlic in large nonstick skillet over medium-high heat 8 minutes or until turkey is no longer pink, stirring occasionally. Drain fat; sprinkle mixture with cumin.
3. Add beans, tomatoes, chilies and adobo sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro.
4. Spray 8-inch square baking dish with nonstick cooking spray. Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture. Combine corn bread mix, milk and egg white in medium bowl; mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.
5. Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.

Per Serving:
Calories: 399
Total Fat: 12 g
Dietary exchanges: ½ Fat; 2½ Starch; 1½ Vegetable; 2½ Lean Meat

The changes I made were substituting meat for TVP (1 cup tvp, 7/8 cup boiling water let sit for 10 mins) I used black beans instead of pinto, and I added corn. I also made my own cornbread mixture. Oops, I also substituted soy cheese for cheddar. (I had never tried it and thought this would be a good way, it was pretty good-smelled like real cheese and tasted like real cheese, melted somewhat like real cheese. I guess you can't have everything!)

[shoyski]

Bijoux22, I finally bought the TVP. Not sure if I'll make the pie this week or next but I sure am excited. Two questions: does the Shepard's Pie take awhile to make and can I freeze it whole after I make it to have on another night? Thanks

[Natasha]

Thought I would post a link to a Bon Appetit recipe for moussaka with low-fat white sauce that works well with TVP. You might well want to "up" the garlic and spices and maybe also add other spices. It also works to substitute veggies as desired. Also, because the TVP has no fat and less calories than the beef would, I add a bit more cheese (parmesan and/or feta).
http://food.epicurious.com:80/run/recipe/view?id=4989

[This message has been edited by Natasha (edited 10-15-2000).]

[Jeanne G]

Natasha,
Thank you for sharing!! I love Greek food and have never made moussaka b/c I'm not a huge meat eater and it's also very fattening. I will check out your link.
Jeanne

[jandy2]

Crystal,
I have tried TVP with taco seasoning and like it better than with ground beef.

Rachel

[bijoux22]

Shoyski, the Sheppards Pie does not take long to make, in fact last time I made it I cut out lots of time by using my food processor to chop the onions, pepper, celery and carrot. I have never had any leftovers to freeze so I can't speak from experience, but if I had to guess I would say that it would freeze well. Let me know how it turns out.

[phantomcg]

Since there seemed to interest, I thought that I would bump this thread back up to the top in case some people might be interested in reading (re-reading)it.

Cheryl