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Discussion Starter · #1 ·
I love tvp. But I have only used it to make tvp bbq sandwiches. And that was years ago. How do you rehydrate the chunks and the granules? And is tehre any purpose in buying the flavored kind?<br><br>
And soem ultra easy recipes would be much appreciated!<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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hi<br><br><br><br>
i had tvp for the first time today. I just put the tvp in some vegetable stock. I made spring rolls - which were really easy. You just buy the wrappers and fill them with any vegetables and the tvp. Just bake them in the oven if you want to be healthy or fry them in oil otherwise.
 

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Just add some hot water and some flavouring. I often add some soya sauce to soya chunks. My Mum used to make a nice chili dish with it.
 

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TVP Burrito and Taco Filling<br><br><br><br>
Soak 1 1/2 cups TVP in 1 1/3 cups boiling water for 10 minutes (turn fire off, do not boil the TVP). Saute 1 medium onion, chopped, with the soaked TVP in 5 tbsp oil. Season with salt and pepper, chili powder, garlic powder and soy sauce.<br><br><br><br>
Simmer TVP together with:<br><br><br><br>
2 cups tomato sauce<br><br>
1/2 tsp salt<br><br>
2 tsp chili powder<br><br>
1/2 tsp pepper<br><br>
4 cloves garlic or 2 tsp garlic powder<br><br>
1 tbsp unrefined sugar<br><br><br><br><br><br>
Serve mixture on white tortillas or taco shell with shredded lettuce, diced onions and tomatoes.<br><br><br><br>
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Spaghetti Sauce with TVP<br><br><br><br>
1/4 cup olive oil<br><br>
1 onion, chopped<br><br>
1-2 green peppers, chopped<br><br>
6 cups tomato sauce<br><br>
3 1/2 tsp oregano<br><br>
1 1/2 tsp sweet basil<br><br>
1/2 tsp allspice<br><br>
3 1/2 tsp chilli powder<br><br>
1 bay leaf<br><br>
1/4 heaping tsp black pepper<br><br>
3 3/4 tsp salt<br><br>
1 1/2 tsp garlic powder<br><br>
1 1/4 cups dry TVP<br><br><br><br><br><br>
Saute onion and peppers in the oil until soft and then add the tomato sauce and all the spices, except the garlic powder and bring to a boil. Simmer about 20 minutes. Add the TVP and garlic powder and let sit for 10 minutes while the TVP softens. When the TVP is soft, serve over spaghetti noodles.<br><br><br><br>
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Easy 'Beef' Madras - serves 2<br><br><br><br>
1 onion, chopped<br><br>
1 jalapeno, chopped<br><br>
1 carrot, chopped<br><br>
2 cloves garlic, chopped<br><br>
3 tbsp madras curry paste<br><br>
1 inch fresh ginger, finely chopped<br><br>
1 1/2 cups prepared TVP chunks (see below)<br><br>
1 cooked potato, diced<br><br>
250g chopped tomatoes (canned or fresh)<br><br>
a handful of frozen peas<br><br>
basamati rice, cooked as per instructions<br><br><br><br><br><br>
Pat dry the TVP chunks and toss with a little flour to coat. In a frying pan, heat up a little oil and fry the TVP chunks until they are golden. Remove from pan and set aside.<br><br><br><br><br><br>
In a saucepan, heat up a little oil and add the onion, jalapeno, ginger, carrot, garlic and curry paste. Stir fry until the onion gets soft. Then add the tomatoes, potato, peas and TVP chunks. If it's too thick, add a little water. Simmer for 15 - 20 minutes until the tomatoes have broken down. Serve over rice.<br><br><br><br><br><br>
Beefy TVP chunks:<br><br><br><br>
1 1/2 cups TVP chunks<br><br>
3 cups water<br><br>
3 tbsp soy sauce<br><br>
3 tbsp ketchup<br><br><br><br>
Place TVP, water, ketchup and soy sauce in a saucepan on the stove and ring to a simmer. Simmer for 20 minutes and remove from heat. When ool, store TVP chunks in the cooking broth in the fridge<br><br><br><br>
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Lentil and TVP Stew<br><br><br><br>
4 oz textured vegetable protein chunks<br><br>
2 large onions<br><br>
1 litre of the sieved / strained tomatoes / passata stuff that comes in cartons and is %100 tomatoes<br><br>
4 carrots<br><br>
1 tbsp oregano<br><br>
1 tbsp basil (pesto is better, so use that if you can)<br><br>
8 oz green lentils<br><br>
2 oz macaroni (un-enriched)<br><br>
3 pints vegetable stock<br><br><br><br>
put the TVP, tomato liquid, the chopped carrots and the vegetable stock into a large saucepan and cook for half an hour with the lid on it spits red everywhere if you dont use a lid so make sure you doadd the herbs and salt and pepper (lots of them) now too. Then pour in the chopped onion after the half an hour is up. The lentils go in now as well. Then leave it to cook the lid off and lower heat for another twenty minutes. The macaroni goes in now and cooks for another fifteen minutes. This is nice with crusty bread.<br><br><br><br>
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Super Simple Shepherds Pie<br><br><br><br>
2 1/2 oz (70g) tvp granules<br><br>
1 large onion, diced<br><br>
2 tbsp vegetable oil<br><br>
1/2 oz (15g) wholemeal flour<br><br>
1 tsp yeast extract<br><br>
1/4 pint (140ml) vegetable stock<br><br>
1 tbsp tomato ketchup<br><br>
1lb (455g) potatoes, boiled, strained and mashed with a little margarine.<br><br><br><br>
Soak the tvp in water for 10 minutes.<br><br><br><br>
Meanwhile, gently fry the onions in oil for 3 minutes. Add the flour to the onions and cook for a further few minutes.<br><br><br><br>
Add the yeast extract and some of the stock and stir until the mixture thickens. Stir in the ketchup and any seasonings desired. If necessary, add the rest of the stock but the mixture should not be very thin, it should be like a rich gravy.<br><br><br><br>
Strain off the tvp and add to the stock mixture. Turn into a pie dish and cover with mashed potato. Cook at 350F/180C for 30 minutes or until nicely browned.
 

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TVP TAcos - the quickest thing ever!!<br><br><br><br>
INGREDIENTS:<br><br>
2 cups TVP<br><br>
2 cups water<br><br>
2 tbsp soy sauce<br><br>
2 tbsp olive or vegetable oil<br><br>
1 package taco seasoning<br><br>
1 red or yellow bell pepper, cut into strips<br><br>
1/4 cup salsa<br><br>
flour tortillas or taco shells<br><br><br><br>
PREPARATION:<br><br>
In a large skillet, heat the water to boiling, and add the TVP and soy sauce, stirring well. Allow the TVP to reconstitute for about 10 minutes minutes.<br><br>
Add oil, then peppers and taco seasoning, stirring well. Allow to cook for another 3-5 minutes, stirring frequently. Mix in salsa and remove from heat.<br><br><br><br>
Serve wrapped in a flour tortilla or hard taco shells. I like to eat this as is, but you could also add tomatoes, lettuce, beans and sour cream to your tacos.<br><br><br><br>
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Veggie Rice Pilaf (My Mom calls this "Paella" but it's <i>nothing</i> like the traditional Paella...)<br><br><br><br>
2 cups water<br><br>
1 cup long grain white rice, rinsed and drained<br><br>
vegetable oil<br><br>
1 cup frozen corn and peas<br><br>
1 cup frozen broccoli<br><br>
1 cup sliced mushrooms<br><br>
1 cup dry TVP - RECONSTITUTED in 1 1/2 cups of liquid of your choice - simmer 10 minutes and drain off excess liquid - (I use water/soy sauce or veggie broth/white wine or lemon juice)<br><br>
1/4 teaspoon garlic salt<br><br>
1/4 teaspoon paprika<br><br>
1 pinch black pepper<br><br><br><br><br><br>
1. Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.<br><br>
2. Heat oil in wok or deep frying pan over medium high heat. Cook frozen corn, peas, and broccoli until thawed. Stir in sliced mushrooms and TVP, and continue cooking for 5 minutes, stirring occasionally. Once vegetables are tender and TVP is "browned" (this is what my recipe says, though mine never actualy "browns) , stir in garlic salt and paprika. Reduce heat to low, and cook another 3 minutes. Serve warm over rice.
 

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If I'm putting TVP in spaghetti, I rehydrate it with some tomato juice or add some tomato paste to the water so it can soak up some flavor. You could probably add some onion and garlic powder too.
 

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You know, a friend of mine served us a delicious "meat" pie the other day with tvp filling and I asked her what she had done to make it so good. She said she doesn't rehydrate the granules... First she sautées the stuff in olive oil with some garlic, then she adds chopped onions, tomato, spices, etc. and cooks it for a while. That way it didn't get mushy, and tasted much better than when you rehydrate it first.
 

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Discussion Starter · #8 ·
Thanks for the great ideas..<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> If anyone has anymore ideas I am all...EYES>><img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"><br><br>
Since it is so cheap I will be utilizing it for the enxt couple of weeks...Thanks<br><br>
Amy
 

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Its easy to convert meat recipes to TVP. TVP granules reconstituted with soy sauce and marmite and water can be used instead of ground beef, for example.<br><br><br><br>
Here's my all-time favourite way to use TVP chunks, from Bryanna Clark Grogan's 'Nonna's Italian Kitchen' cookbook, which is the greatest vegetarian cookbook in western civilisation. I make this a couple of times a month and its great.<br><br><br><br>
Stufado - Italian Stew<br><br><br><br>
1 1/2 cups dry TVP chunks cooked in 3 cups water with 3 tbsp soy sauce, 3 tbsp ketchup and 1 tbsp nutrtional yeast flakes, simmering for about 20 minutes and then drained and patted dry.<br><br>
Flour<br><br>
1 tbsp extra virgin olive oil<br><br>
1 tsp toasted sesame oil<br><br>
1 large onion, chopped<br><br>
16 mushrooms, sliced<br><br>
1 cup chopped celery with tops<br><br>
1/2 carrot, peeled and chopped<br><br>
2 cloves garlic, chopped<br><br>
1 lb ripe plum tomatoes, chopped, or 1 14oz can plum tomatoes or diced tomatoes with their juice<br><br>
4 carrots, peeled and cut into fingers<br><br>
2 cups water<br><br>
1/2 cup dry red wine<br><br>
1 vegetarian broth cube (enough for 1 cup of broth)<br><br>
2 tsp soy sauce<br><br>
1 1/2 tsp Marmite or other yeast extract<br><br>
1 tsp dried thyme<br><br>
1/2 tsp dried rosemary<br><br>
a bay leaf<br><br>
pinch sugar<br><br>
salt and freshly ground black pepper<br><br>
Minced fresh italian parsley (optional)<br><br><br><br>
Dredge the tvp chunks in flour. Heat the oil in a heavy pot or dutch oven over medium high heat. Brown the chunks in the oil. Remove and set aside. In the same pot, add the onion and steam fry adding a little water as necessary to keep from sticking, until the onions start to soften. Add the mushrooms, celery, 1/2 carrot, parsley and garlic. Steam fry until the vegetables soften.<br><br><br><br>
Add the chunks, tomatoes, carrots, water, wine, boullion cube, soy sauce, marmite, herbs, and sugar. Simmer for about 2 hours. Add salt and pepper to taste.<br><br><br><br>
This has an amazing deep and rich flavour and is traditionally what I serve to visiting omnivores who always ask for seconds.
 
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