First time TVP user...

[mightyh]

I'm maming chili with TVP this week, but wanted to clarify hwo to use TVP. After I reconstitute it, do I brown it like I would ground beef or is it just ready to go without browning?

Also, will I need to add more seasoning to my chili to make up for the beef taste that's missing?

[mightyh]

One more question--will my TVP really brown? Or do I just go through the motion of browning it, not expecting a change in color?

[kwormann]

One tip when using TVP for chili...it will absorb the water and spices...make sure you use extra spice...in fact, it is recommended when you are reconstituting it that you put spice in the water.

When I made it for company, they didnt know it wasnt meat..they loved it! It is soooo much cheeper that meat!

Emily...I cant believe you havent tried it !

Kim

[bijoux22]

Susann, the Shephard's Pie is one of my favorites also! I also have a recipe for ablondigas with tvp if anyone is interested.

I never brown the tvp, just reconstitute it with vegetable broth, tomato juice or whatever seasoned hot liquid works best with my recipe.

[lorilei]

Yes, you will want to brown the TVP, and possibly season it a bit.

Seasonings like garlic, fennel and pepper will give the TVP a "meaty, sausage-like" flavor that you'll find more suited to main dishes than plain TVP (especially your first time).

[Laura B]

What is TVP? I am assuming it is a meat substitute. But what does it stand for?

[emilycat]

Textured Vegetable Protein; I've actually never used it...it's on my pending "keep meaning to use in a recipe list" http://www.cookinglight.com/bbs/smile.gif

[shoyski]

LauraB, check out the following thread for more info and recipes:
http://www.cookinglight.com/bbs/Forum1/HTML/001093.html

[Susann]

Emily (and everyone else!)-I highly recommend Bijoux22's sheperd's pie (made with tvp). It is great! As a matter of fact, I made it for dinner last night!

[mightyh]

Thanks for the tips.

[TraceyK]

bijoux22!

When you reconstitute for the Shepard's Pie, what liquid do you use?

And, my interest is peaked - what are ablondigas? I'm sure I'd be interested in the recipe since I just purchased the brand you suggested in an earlier post!

[bijoux22]

Hi TracyK, for the Shepard's Pie, I use both vegetable bouillon with water and tomato sauce. I don't have the recipe in front of me but I am sure that you can find it under TVP. If not, I will gladly post it again.

Ablondigas are mexican meatballs or should I say meat-like balls made with TVP and served with a tomato cumin sauce. I made them once and we all enjoyed them, even my 2yr old. I will post the recipe for you within the next few days.

BTW when I put TVP into chili, I just add it directly to the chili. I do not reconstitute first, I use the liquid in the chili to reconstitute.

[This message has been edited by bijoux22 (edited 12-12-2000).]

[emilycat]

There are a bunch of TVP recipes -- along with tons of other vegetarian recipes-- on this site. Phoebe alerted me to it on a previous post, and I love browsing through it. I haven't tried any of the TVP recipes,but a lot of them look good, if you want to check them out. http://www.vegweb.com/frames/index/tvp/index-frames.shtml

[karen w]

I have another TVP question for Phoebe or anyone else out there who uses TVP or has made her shepard's pie. Do you rehydrate the TVP before adding it in the recipe or do you add it dry and let the liquid ingredients in the recipe rehydrate it. I would like to try this recipe, and I'd hate to make it too dry or too runny after all the good reviews I've heard about it.

[bijoux22]

TracyK, here is the recipe for the albondigas

The Spanish word for meatballs, Albondigas make tasty sandwiches on crusty rolls and terrific toppers for potatoes or noodles.

Savory Albondigas

1C boiling water
2Tbs Veg bouillon powder
1tsp onion powder
1C TVP flakes or granules
1/4C raisins
1 Jalapeno, seeded and minced
1 med tomato, seeded and chopped
2Tbs veg oil
1/2C fine, dry breadcrumbs
1/2C grated parmesan
1/2tsp white pepper
1/2C flour

Sauce:
3/4C red wine or tomato juice
1/2C water
1Tbs veg bouillon powder
1tsp cumin
1Tbs cornstarch


1. In a medium mixing bowl, combine water, bouillon powder, onion powder, TVP and raising. Let sit for 15 mins.
2. In small skillet over med. heat, saute jalapeno and tomato in 2 tsp of the oil til tender about 5 mins. Stir in breadcrumbs, Parmesan and pepper.
3. In a mixing bowl, combine TVP mixture, breadcrumb mixture and egg. Mix well and shape into 2 inch balls. Dredge balls in flour and arrange on a platter or sheet pan.
4. In a large nonstick skillet, saute balls in remaining oil over med heat. Turn carefully as needed to brown on all sides. Transfer to platter to keep warm.
5. To make sauce: In same skillet combine wine or tomato sauce, 1/4C of the water, bouillon powder and cumin. Bring to a boil and simmer for 5 mins. In small bown stir together remaining water and cornstarch til smooth. Add to bubbling sauce, stir til thickened about 1 min.
6. Return albondigas to skillet and toss gently in sauce til heated through.

Makes about 6 servings, 30 balls total

218 calories, 13g protein, 6g fat, 24g carbs, 1058mg sod, 41mg chol, 2g fiber.

From Veggie Life, Autumn 2000.

[This message has been edited by bijoux22 (edited 12-13-2000).]