A Keema Recipe From Kima

[kima]

Thought I'd share a TVP recipe with you all. We had this for dinner and really enjoyed it. I served with Garlicky Brown Rice and sliced veggies. TVP is a great meat sub.- it is inexpensive and lasts forever. I really like the chunks (but be forwarned it looks like dogfood!!).
This is an East Indian dish.

Kema
Combine in a bowl and let stand 10 mins.:
1c. TVP granules
1c. boilng water
Heat in a large skillet and add:
1 Tbsp. olive oil
1 large onion, chopped
2 garlic cloves, crushed
1"ginger, minced or grated
Stir fry about 5 mins. Add the TVP and stir about 5 mins.
Add and simmer for a few minutes:
3 Tbsp. tomato paste
1- 14oz. can stewed tomatoes
2-3 tsp. curry powder
1 tsp. salt (I used soy sauce)
1/8 tsp. cayenne
Add: 1c. fresh or frozen peas
1c. mushrooms,sliced
Bring the mixture to a boil, cover and simmer 5 mins.

I added carrots and celery with the onions. You can also add potaoes (add water to keep from drying out)
Very quick and tasty! By the way my real name is Maureen. I have 2 daughters- kim and Allie thus Kima!!

[KValley]

Hi Maureen http://www.cookinglight.com/bbs/smile.gif

This looks yummy! Is TVP a soy product? I wonder if we can find it stateside? If not, could you just sub a soy pseudo-ground beef product? I'm having trouble picturing this in granules....

CHeers, Julie

[ama47369]

Thanks for posting the recipe, Kima, it looks delish!

http://www.cookinglight.com/bbs/smile.gifAmanda

[MorningAWalker]

TVP is vegetable protein, dehydrated, from what I know of it. It looks funky (flaky crumbs or chunks like dog food), but it does seem pretty good. You add boiling water to it to reconstitute it, and it poofs up.I think it is a soy product.

[kwormann]

It makes great tacos and chili!

Kim

[kima]

Hi Julie and All,
The recipe I posted comes from The TVP cookbook by Dorothy R Bates and is published by The Book Publishing Company out of Tennesee.They publish alot of vegetarian cookbooks (including those by a good friend of mine named Bryanna Clark Grogan. Here is what it says about TVP.

"TVP stands for texturized vegetable protein, a food product made from soybeans. TVP comes in several sizes, from small granules or flakes to chunks and slices. It is a staple food in the cupboards of most vegetarian cooks. TVP has zero cholesterol. An excellent source of protein and fiber TVP is low in sodium and has almost no fat. It is high in potassium, is a good source of the essential amino acids and also contributes calcium and magnesium to one's diet. TVP adds character but not calories to many meal time Favorites"

You can definately use the psedo ground beef products in place of the granules. I do it all the time with great results.
BTW the TVP cookbook is quite good.It has some great burrito and enchiladas recipes. Oh and TVP is readily available in the good old USA- that's where ours come from!! http://www.cookinglight.com/bbs/smile.gif