Textured Vegetable Protein
Source: GFCF Recipes, Yahoo Groups
If you can cook with soy, TVP might be a good addition to your ingredient
list. It is Textured Vegetable Protein, and the vegetable is soy. It is usually found at health food stores, food co-ops and
on line. Read the label, some are straight TVP, and some are enhanced with nutritional supplements. I've seen it in flakes/granules
and chunks. I use the flakes. I did use the chunks once, I thought they looked like bread cubes and chewed like pork cubes.
It also comes in flavors - like chicken and beef.
One of the wonders of TVP is that it takes on the major flavor
of the dish. For us, the TVP works in ground beef combination dishes, like meatloaf and casseroles. It gets not-postive
comments when used in hamburgers or with ground turkey/ground beef!
TVP is simple to use. Rehydrate 1 cup of TVP granules
by pouring 7/8 cup boiling water over it and allow it to sit for a few minutes. When using TVP in soups and sauces, you do
not need to rehydrate it before use just be sure that the recipe has enough liquid in it. TVP chunks should be simmered a
few minutes before using.
TVP Tips
TVP can be used as a meat extender. Most people will
not notice the difference if you replace one-fourth of the ground meat in loaves and burgers with rehydrated TSP, and up to
half the meat in spicy dishes like chili, tacos or sloppy joes. You may replace the ground meat entirely with TVP in many
recipes. The difference will be noticeable, but you may like it! Adding a little ketchup, vinegar or lemon
juice helps TVP to rehydrate quickly. Try rehydrating TVP with boiling fruit juices and flavorful broths. Add dry TVP to spaghetti
sauce and chili and let simmer a few minutes. Check labels on packaged soy products. Many are made with TVP.
