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i have bought some TVP from whole foods and was wondering what is the best and tastiest way to use it? i have heard that it is good in "meat" loaf but dont know how to use it. what do you suggest? thanks.<br><br><br><br>
knock
 

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Throw it in chili.<br><br><br><br>
Make it and mix it with veganaise and finely chopped veggies as a sandwich filling (you could also do this with mashed chick peas).<br><br><br><br>
I've never made meatloaf before.
 

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Hey! I've only used TVP once in crockpot chili and when I rehydrated it I soaked it in water, the next time I would defiantely use a veggie broth or something.<img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"><br><br>
I noticed that even in the chili you could taste the "blandness" from the TVP.<br><br><br><br>
I surely don't want to scare you away from it, 'cause I'm defiantely going to try it in something else again, but I read somewhere that reconstituting it in something other than just water gives it a much better taste!<img alt="" class="inlineimg" src="/images/smilies/rockon.gif" style="border:0px solid;" title=":rockon:"><br><br>
I know that there are "flavored" varities as well, such as chicken, beef, mexican flavored TVP.<br><br><br><br>
Sorry I couldn't be of anymore help as far as real recipes goes, but thought I'd offer the experiences that I've had with it so far.<br><br>
I'm sure that some other people here will have tons of advice for you, there are some AWESOME cooks here on these boards!<img alt="" class="inlineimg" src="/images/smilies/chef.gif" style="border:0px solid;" title=":chef:"><br><br><br><br>
Good luck!<br><br>
Michelle
 

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How big are the pieces? I've had it so small that I could use as a ground beef substitute, and I've also had it in chunks that I used in stir fries and on shish kebabs.
 

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Reconstituting it correctly is very important. I simply take a cup of tvp granules, add a couple of tbsp of ketchup and a good tbsp of Marmite and add just enough and saute it gently under low heat in a saucepan until the moisture has been absorbed. I would then use this as 'ground beef' in many recipes.<br><br><br><br>
An easy taco/burrito filling is to add a can of chilli beans, some chopped red onion and a good pinch of cumin and oregano to the above tvp mix, heat up and you've got mexi-goodness.<br><br><br><br>
Meatloaf using TVP is a bit advanced. Here's a good recipe for it: <a href="http://www.vegan-food.net/recipe/1447/Mom-s-Michigan-Meatloaf/" target="_blank">http://www.vegan-food.net/recipe/144...igan-Meatloaf/</a> Please note the 'gluten flour' is very important in that recipe.
 

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Use it ina good chili recipe, make or buy some green salsa and guacamole and eat it like nachos on tortilla chips or in tortillas.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>knockahoma</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
marmite? never heard of it, I am new to the veggie world.<br><br><br><br>
knock</div>
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Marmite has been around since 1902. Its a yeast extract, byproduct of the brewing process. It has a rich, dark taste that adds a lot of flavour. Other brands are Vegemite and Bovril. Its used to add vitamin B12 to foods and to give them a beefy flavour. You can buy Marmite at british food shops or online <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2FB00014VTNW%2F104-8619847-6165515%3Fv%3Dglance%26n%3D3370831" target="_blank">http://www.amazon.com/gp/product/B00...ance&n=3370831</a>
 

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I make my own bacos (fake bacon bits for salads/jacket potatoes)--lots cheaper than buying bacos and no fillers or preservatives. Yum!
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Spidergrrl</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I make my own bacos (fake bacon bits for salads/jacket potatoes)--lots cheaper than buying bacos and no fillers or preservatives. Yum!</div>
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Can you share your recipe for homemade bacos? I'd really appreciate it!
 

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Mr F--your wish is my command. I've posted the Baconless Bits recipe in the Recipe section. I'm off to make some more now as we ate the rest last night atop our salads. MMMMMM.
 

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i usually reconstitute half a cup with 2tblspn of soy sauce and 1tblspn vegan worcestershire sauce. if i'm going to use it in a chilli i usually add some tobasco/jamaican pepper sauce to it as well.<br><br><br><br>
Used it in lasagna last night <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
 

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I rehydrate it in cheap wine (or brandy if it's a creamy type dish) then fry it to give it some texture. The frying is critical to me - otherwise it's just mush.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Spidergrrl</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Mr F--your wish is my command. I've posted the Baconless Bits recipe in the Recipe section. I'm off to make some more now as we ate the rest last night atop our salads. MMMMMM.</div>
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Thanks! I think I'm going to add a bit of liquid smoke to it when I try and make it as the smokey taste is what rocks my world <img alt="" class="inlineimg" src="/images/smilies/thumbsup.gif" style="border:0px solid;" title=":up:">
 

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You can't buy liquid smoke here in the UK--at least not in my part of the country. People look at you as if you were quite mad when you ask for it--one of the few things I miss from the US. I bet a smoky flavour would be good.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Spidergrrl</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
You can't buy liquid smoke here in the UK--at least not in my part of the country. People look at you as if you were quite mad when you ask for it--one of the few things I miss from the US. I bet a smoky flavour would be good.</div>
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Liquid smoke is very easy to find in the UK. Here are 3 shops selling it now.<br><br><br><br><a href="http://www.cybercandy.co.uk/aaasmt/index.php/url_indprod/xlc_1497/Colgin%20Hickory%20Liquid%20Smoke.html" target="_blank">http://www.cybercandy.co.uk/aaasmt/i...d%20Smoke.html</a><br><br><br><br><a href="http://www.barbecue-online.co.uk/acatalog/Figaro.html" target="_blank">http://www.barbecue-online.co.uk/acatalog/Figaro.html</a><br><br><br><br><a href="http://www.mrbeer.biz/JShopServer/product.php?xProd=319" target="_blank">http://www.mrbeer.biz/JShopServer/product.php?xProd=319</a> (currently out of stock but email them)
 

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You are a genius Mr F! I never thought to shop online. i've only looked in all our supermarkets and health food shops locally and when I went into London. Thanks mate. *runs away thinking of all that smoky goodness and plots what to try it on first*
 
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