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Textured Vegetable Protein
"Low Carb Cooking" at Low Carb Diet Support: "reneed70 Low Carb Eater 04-03-04 12:31 PM 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 ...." |
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04-07-2004, 11:36 AM
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 Textured Vegetable Protein reneed70 Low Carb Eater  04-03-04 12:31 PMI 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? ReneePosts: 172 | From: Ohio | Registered: 01-21-04 BettyR Low Carb Eater 04-03-04 02:42 PMI'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. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I've also see recipes where people reconstitute and use it to make fried rice  |
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