Textured Vegetable Protein
I thought I recalled seeing folks using this. I bought a bag for 75 cents at the Amish store this morning. I figure for that price even if I don't use it......I didn't lose much.
Any ideas?

ReneeBettyR
04-03-04, 02:42 PM
I've seen a lot of people use it as a rice substitute. I have several recipes that use it:

Italian Stuffed Peppers

4 pounds ground chuck
1/2 cup textured vegetable protein
3 eggs
1-8oz can tomato sauce
1/2 cup cream
1/4 cup water
2 tablespoons dried minced onion
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons onion powder
2 tablespoons Italian seasoning
1/4 cup chopped parsley
1/4 cup chopped chives
5 large bell peppers
9-(2-1/2 x 2 inch) square chunks of mozzarella cheese about 2 ounces each
1-6oz can of tomato paste

Preheat oven to 375?

Put everything except peppers, cheese and tomato paste in a very large bowl and with your hands, mix and kneed the mixture until the vegetable protein softens and soaks up the extra moister and the mixture becomes firm enough to mold.

Wash the peppers and cut them in half length wise and remove the seeds. Place them in a foil covered baking pan. I used the bottom of my broiling pan and had room for 9 pepper halves.

Divide meat into 9 balls; insert a chunk of cheese in the middle of each ball and make sure the cheese is completely covered all around.

Place the meatballs into the pepper cups you just made.

Open the tomato paste and spoon it into a bowl. A little at a time add just short of two tomato paste cans of water, stirring to make a smooth sauce.

Spoon this sauce over each stuffed pepper and sprinkle each with salt, pepper, and garlic powder.

Make a foil tent over the pan making sure that the foil is not touching the tops of the peppers but that it is sealed to the pan all the way around.

Bake in a 375? oven for 1-1/2 hours.

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Jambalaya...LC Style
Posted by VisionQuest220

12 medium shrimp, peeled, deveined and chopped
8 oz. chicken, diced
6 oz. andouille sausage
1 Tbsp. Creole seasoning (I use Emeril Lagasse's Original Essence)
2 Tbsp. olive oil
1/2 medium onion, chopped
1/2 medium green bell pepper, chopped
1 large celery rib, chopped
2 Tbsp. chopped garlic (Add more if you like a lot of garlic...like me!)
1-14.5 oz can tomatoes
3 bay leaves
1 Tbsp. Worcestershire sauce
1 Tbsp. hot pepper sauce
1 c. Textured Vegetable Protein a.k.a. TVP
2 14.5 oz cans chicken stock
salt and pepper to taste

Combine shrimp, chicken, sausage and creole seasoning in a bowl and mix well to coat all pieces. In a large saucepan or dutch oven, heat the olive oil over high heat and then add the onion, green pepper and celery until the vegetables are tender crisp, about 3 minutes. Next, add the garlic, tomatoes, bay leaves, Worcestershire and hot pepper sauces, stirring to combine. Add in the TVP and then slowly add the chicken stock. Bring the heat down to medium and cook until the TVP absorbs the liquid and becomes tender, stirring occasionally. This should take 10 - 15 minutes. Once the TVP is tender, add the shrimp, chicken and sausage to the pot and cook until the meat is done, about 10 minutes. Season with salt, pepper and extra creole seasoning to your taste.

Makes 4 servings
According to Life Form each serving has:
Calories - 427
Total Fat - 19.5g
Sat. Fat - 5g
Total Carbs - 13g
Fiber - 4g
Sugars - 5g
Protein - 48g

Give this a try the next time you're in the mood for a tasty, spicy meal.

That's my story and I'm sticking to it!

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Meat Loaf

2 pounds ground beef
2 eggs
3 Tablespoons minced dried onions
1 cup Textured Vegetable Protein
1/2 cup cream
1 1/2 teaspoons garlic salt

Preheat oven to 375?.

Place all ingredients in a large bowl, mix and kneed well with your hands.

Line a 9x13 inch baking pan with foil. Grease the foil with Pam.

Place meat mixture in the pan and form into a loaf.

Peel several small turnips and cut into very thick chucks and place around meat loaf. Peel several carrots, cut into half or thirds and place on top of turnips. Peel and cut an onion into thick slices and place on top of the meat loaf.

Pour an eight ounce can of tomato sauce over the meat and onions. Spray a piece of foil with Pam and cover the whole thing tightly.

Place in a 375? oven for 2 hours.

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Ozzie's Place

TVP, on its own, is fairly bland so takes on the flavors of whatever it is cooked or seasoned with.

Back in my WW days, we used this, rehydrated, in place of taco meat - I just used 1 tsp. beef stock paste in 7/8 cup boiling water, then added taco seasoning to it, and stirred in 1 cup dry TVP and let it rehydrate, stirring occasionally, for 5 minutes or so. DSS (dear stepson) ate it plenty of times that way without ever realizing it wasn't MEAT!

I've also stuffed peppers with it, made dolmades, somewhere I have a cabbage roll casserole recipe in which I used this; and, I've also added it to my Maggie's Cereal blend for additional fiber and protein.

I've also seen recipes that used it in a sort of granola concoction, and as a fruit crisp topping.

It's nice stuff to have on hand!

Char

__________________
Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Also, I have a recipe for a fried rice dish made with TVP.

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Ozzie's Place

I use TVP to make Maggie's granola...the stuff is great!! I have it for breakfast or take it to work in little baggies for snacks. I also use it as a filler for meatloaf and meatballs, and a sub for rice in casseroles. It's pretty cheap, and you can get it in bulk in most health food stores.

The recipe for Maggie's granola is in the recipe database. Try it; it's awesome! :fork:

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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