It's an ancient subject question, I know, but I still would like to know if anyone here uses TVP much. It used to be a staple in my kitchen when *I* did all of the cooking. My housemate has been given charge of the kitchen and he just doesn't believe in it. I used to use it for TVP balls and spaghetti. The recipe is from the NEW FARM Cookbook. What do you use it for?
It kinda reminds me of wheeties mixed with cat food. I prefer to use lentis in [pasta and stuff like that. Its good for burritos and tacos as well
I use dry TVP very rarely. My husband prefers Boca crumbles or Yves Good Burger. But texture-wise, if I'm making something spicy like spaghetti sauce or chili, TCP really works almost as well, and it's way cheaper. I have been using it lately to make diet sloppy joes, and it's fine.
yeah I quite like it on pasta or on nachoes/burritoes. it's a good protein boost for us poor students..
Soy kibble. Eat it and you will regret it. You'll either swell up to twenty times your normal size in the gastrointestinal region, or hit the ceiling and clear the building when you break wind.
some brands of TVP are just plain nasty.. no matter what you do with them. yves makes a really good VEGAN TVP. i've fed it to many "meat eaters" .. you know the "i hate all vegetarian food" type.. and they had no clue.. and they even came back for seconds. taco enchiladas burritos spaghetti sloppy joes mashed potatoes and gravy pretty much anything you'd use ground beef in
Texturized Vegetable Protein I have a bit around for that toothsome bite in chili and the like, but I don't sweat it if I'm out of it.
It is good for replacements for ground beef. I have used it in Hamburger Helper Recipes and its quite good.
Wow !!! I had no idea the responsiveness would be so powerfully overwhelming. In the 60s and 70s a lot of people who were planning on making a change from carnivore to vegetarian were grappling with ideas. Nutrition, unlike physics or anatomy, is not a concrete science. The fussy anal retentive types worry about protein... it has to be a complete protein which is made of the essential and non essential amino acids. So here we are, looking for an alternative to beef, pork, chicken, lamb, fish or some other living animal source. The texts tell us that the one sure fire source of complete protein is soy... and thus the vegetarian food creators try desperately to bring to us soy products that will allow us some variety in our diets. Fortunately I love tofu (hard only of course). I eat it BBQ'ed, stir fried, seasoned and smoked. I also like ground soybeans. I haven't had much experience with soy flour. TVP does have a tendancy of "blowing up" when water is added to it. The Brits have a number of different flavored types of TVP which add some variety to the food preparation. When I have served TVP balls with spaghetti most people think that the meatballs are made of breadcrumbs. I sometimes look back on the early days of eating change and laugh at some of the concoctions that we dreamed up... lentil loaf, mustard green casserole and the almost daily stir fry of black mushrooms, snow peas and bean curd. Oh well... at least I'm glad to see that some folks still know what TVP is http://www.stretcher.com/stories/02/02nov25b.cfm http://www.shopnatural.com/html/10310.htm
i just had TVP nachoes for dinner.. one package TVP one package taco seasoning (i made sure it was vegan NO beef fat) corn, black beans, tiny bit of onion, bell peppers let it simmer for about 15-20 minutes.. in a big skillet scoop mixture over corn chips.. yummy yummy!!
