anyone have any recipes for cooking tvp (textured vegetable protein)?

TVP "Chorizo"

2 cup (dried; not reconstituted) TVP*

6 Dried Anchos or New Mexico chile or some combination of the two

2 Dried Chipotles; optional, if you want smokey flavor

½ teaspoon Coriander seeds

3 Whole cloves

½ teaspoon Pepercorns

½ teaspoon Oregano

¼ teaspoon Cumin seeds

1 small Piece cinnamon; about 1/3" x 3/4"

8 Cloves garlic; peeled and crushed

2 teaspoon Paprika

2 teaspoon Salt

¼ cup Vinegar

½ cup Red wine

¾ cup Water or stock

¼ cup Oil or more

Toast chiles in wok/cast iron skillet until they start to smell roasted. Make sure you don't burn them. Open them and discard seeds and membrane. Cool. Toast the whole seeds and cinammon on low in wok/skillet till you smell the roasted smell and cumin is a few shades darker. Do not burn them. Cool down. Put everything except TVP and liquids into a spice mill and grind. You will probably have to do it in batches. (You may use a blender also, but then add the liquid before blending.) Put TVP in a container. Add spice mixture and liquid and pressed garlic. Stir. (If TVP isn't fully reconstituted after 20 minutes--use your intuition--add some stock, stir, wait another 10 min, and check again.) Add oil. Stir. Cover well, and stick in your fridge for about 2 days. Really do this. The flavors need to blend. You might want to stir it once or twice a day. For one serving suggestion, mix with boiled , cubed potatoes. Variations: Please experiment with the proportions of the spices. Adjust the wine/vinegar/water ratios if you'd like, but keep the liquid total at 1 1/2 cups

Widget I am gonna have to try that! We also use them in spaghetti sauce. Here is one I make for my daughter from time to time and I make burgers but they have cheese and eggs plus they are deep-fried. The following recipe is tried and true. We call them "Sloppy No Joe's". Yummy!

TVP and Cashew BBQ, Vegan Delight Recipe #53938

This filling sandwich has a surprise ingredient, cashews!

by Karyl Lee

6

servings

time to make 35 min 15 min prep

1 cup rough granulated textured vegetable protein

1/3 cup diced bell peppers( we like green chilies)

1/3 cup diced onions

1 tablespoon minced garlic

2 tablespoons olive oil

1 cup barbecue sauce, of choice

1/3 cup roasted and salted cashew pieces

yellow mustard

hot sauce

salt and pepper, as desired

6 split hamburger buns

1. Put oil and vegetables into 2 quart saucepan.

2. Saute until veggies begin to wilt and add the TVP, and enough water to prevent sticking.

3. Stir and add water until TVP begins to swell, and add the BBQ sauce.

4. Stir often and add more water as needed.

5. Taste and add mustard, hot sauce, and pepper as you choose.

6. When satisfied with basic flavor, add the cashews.

7. Do not salt until you taste again.

8. Serve on buns.

I am a former chef and a diabetic vegetarian and correct it is a great subsitiute for any recipe that ground beef would be used in, the chili idea is one I use, spaghetti sauces for lasagna mixed with soya chese to stuffed large shell pasta, in veggie greek moussaka, I make stuffed peeprs and cabbage rolls with it a cooked barley.

I would only caution one thing it has a neutral taste so it needs a bit of spice and a good seasoning, I saute it in with my onions and garlic to toast it and the add what ever liquids or veg I am using, and it can take a long cooking as it gains flavour with more cooking, in a crockpot is great. It is one of those things you can use to your liking and make things to your standards, I buy tofu and add breadcrumbs to make a veggie meatball or pressed into and burger with sauted veg, tofu and some chickpea flour.

Your only restricted by the ideas you have, but it does go ff if it sits so buy small amounts, it doe not go bad, but can get stale like breadcrumbs.

Is it the raw stuff that you need to soak, or the kind that comes sort of vacuum-packed? It doesn't matter much, I guess. Either kind is good in chili or tacos. (For the latter, after soaking, toss into a pain in which you've sauteed some garlic and onions in oil and put in a packet of taco seasoning with water according to the directions.) I love TVP tacos. I should make those sometime soon.

They're pretty good in chili, but that's about it. Pan fry them with onions and garlic as one would ground beef then add the beans, diced tomatoes, spices, etc and continue cooking

I'd rather use straight-ahead tofu than crumbles. Slice it down to small chunks and fry in olive oil. Chewy and if you cook it with onions and teriyaki or soy sauce, makes it even more 'meaty'.

My famous lasagne recipe.

A bag of quorn mince or whatever you call it.

1 tin of chopped tomatoes, (or use fresh if you prefer)

1 chopped red onion

4 handfuls of spinach

2 large grated carrots

A handfull of chopped olives

A handful of chopped mushrooms.

1 table spoon of chopped garlic (i use lazy garlic)

1 teaspoon of lazy chilli (or chop chillies)

1 tablespoon of tomato puree.

3 heaped tablespoons of mixed italian herbs (must contain basil and oregano)

10-15 dashs of 'Maggi' liquid seasoning or half a glass of red wine.

Ok, throw it all in a big pan and leave to simmer.

Meanwhile, get cracking with the cheese sauce.

get a cup and fill it half way with milk and mix 3-4 tablespoons of cornflour in it or ordinary plain flour if you choose to make a nice smooth paste.

Heat up a pan full of milk on the hob, add a knob of butter and when it gets hot add your paste.

Grate a small block of cheese into the back and keep mixing.

I also add half to a tub of cheese and chives creme cheese as I'm a piggy!

spead half the bolognese sauce on the bottom of a big dish and then cover with lasagne sheets.

next, pour half the cheese sauce on top.

Put the rest of the bolognase sauce over the top of the cheese sauce.

place more lasagne sheeps to cover over the top, (not overlapping)

then pour the rest of the cheese sauce of the lasgane and pop in the over for 35-40 mins.

Enjoy!!

Use them in anything you'd use ground beef in. Use them for tacos, sloppy joes, chili, anything.