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How does one cook TVP in a way that results in something edible?

post #1 of 6
Thread Starter 
nak... everytime we cook it, the texture is just wrong. we like premade faux meat (yves, gardenburger, etc) but we cannot figure out TVP at all, help! TIA

XM

I am talking about dry bulk TVP, if that helps...
post #2 of 6
first cover the tvp with boiling water and set it aside. this is super important; it'll absorb a lot of water. I usually let it soak for 5-10 minutes and then drain it (lightly, that is, don't press out excess liquid)

I used to make a pizza sauce with it...who has time to make pizza anymore!!!

sautee some onions and garlic with a bunch of oil, toss in the spices you like (basil, oregano?), add green peppers; when all the sauteed stuff is soft, add the pre-soaked tvp. Keep sauteeing it, like you're browning it. When it starts to get brown, add tomatoe sauce, or sometimes i would use premade pasta sauce. If you don't use much tomatoe sauce, and you add say some garlic powder, this can be good for the meat part of a shepherd's pie.

I also have been known to use tvp in soup-- if the soup broth is nicely flavorful, tossing in a small handfull of tvp can be interesting.
post #3 of 6
We use tvp in lasagna, chili, and other soups. I just through it in with the liquid ingredients (general tomatoes and whatever else goes in at the same time) and cook it. I do add extra water -- I generally keep an eye on the water level and add it when necessary.
post #4 of 6
Even properly prepared, I could never take the texture of TVP- it was too close to hamburger. It may just be a prefernece thing.

My dh on the other hand liked it.
post #5 of 6
OK, I have to ask. . .what is TVP??
post #6 of 6
Quote:
Originally posted by yogamamaof2+1
OK, I have to ask. . .what is TVP??
I think textured vegetable protein
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