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I make Skyline Chili with it. You can put it in soup, traditional chili, spaghetti sauces, etc.
 

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It is the cheapest/easiest thing ever to replace ground meat.

Reconstitute it in equal parts liquid and TVP, OR just add it to things like soups and tomato sauces. It doesn't really taste like anything though, so make sure whatever you're adding to it/adding it to has flavour.
 

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I cook with TVP quite regularly. Tonight I put it in paella. I added tamari, onion powder, garlic powder, turmeric and oil to the boiling water and then I roasted it in the oven to really bring out the flavors. It was awesome! This is the recipe in case anyone is interested...http://www.vegcooking.com/recipeshow.asp?RequestID=1028

I just used TVP instead of the protein mentioned in the recipe.
 

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I buy TVP in bulk at the co-op and cook with it regularly. I reconstitute with water and use it in chili, soups, tacos, lots of stuff. its definitely a lot cheaper to buy the tvp in bulk and season it yourself rather than buy the packaged seasoned "crumbles" or veggie ground round stuff.
 

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I cook with TVP very frequently. It's extremely cheap in bulk at Whole Foods. I mostly make chili out of canned tomato paste, water, onions, jalapenos, garlic, cumin, salt, and a couple of different cans of beans and corn. Just put all of that stuff in a pot and heat, adding water until it's the consistency you like and the TVP has soaked up all the flavor of everything.

With leftover TVP chili, I smash refrigerator biscuits out flat, put a spoonful of chili in the middle, fold it over and seal with a fork and bake. Easy empanadas.


Don't be afraid of TVP. It's like, the easiest vegetarian protein to cook with ever.
 

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i've tried cooking with plain tvp, i thought it was gross... if you must have it, i recommend buying the veggie ground stuff, at least it's sort of masked/flavored.

but i thought tvp wasn't that great for you, cuz it's altered soy protein...
 
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