TVP recipes

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Permalink Reply by Melissa Ringstaff on March 25, 2009 at 2:43pm

Denise, I would simply rehydrate the TVP and then use it as you normally would use ground beef.

To rehydrate 1 cup of TVP, pour over about 1 cup of boiling water. Allow to sit about 10 minutes. Any water leftover can be drained off.

For instance, add the rehydrated TVP to regular spaghetti sauce as it simmers. I like to add bacon bits (tvp) or sausage tvp to milk gravy. It will soften as it cooks.

To make sloppy joes, rehydrate 2 cups of beef tvp , saute in a bit of oil for a few minutes and then pour over your Mamwich sauce. Simmer for a few minutes and its done!

To make chili, make your bean, and tomato chili mixture and add the rehydrated tvp or if you are wanting to soak up some of the liquid in the chili add it dry.

I have a several recipes I have come up with on my own including sausage patties made with TVP but I don't have time right now to share them. I plan to post them on my blog soon.

Melissa Ringstaff

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Permalink Reply by Denise on March 25, 2009 at 3:07pm

I made a ground beef and rice casserole and just subbed the TVP for the ground beef. I would like to try a TVP loaf next. I read in a P31 spring cleaning post that you had made one but forgot the eggs in it. Could I use my regulat meatloaf recipe and just sub TVP for the turkey? Thanks in advance.:-)

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Permalink Reply by Melissa Ringstaff on March 25, 2009 at 3:26pm

Denise, the "meatloaf" I make is a recipe that I came up with, but it doesn't use TVP, although I suppose you could substitute about half of the oatmeal with the TVP. I'll have to try that. The link to the recipe is here:

http://melissaringstaff.blogspot.com/2008/12/melissas-oatmeal-meatl...

I also have another meatless meatloaf that I make here:

http://www.avirtuouswoman.org/xn/detail/2152926:Note:345


Melissa Ringstaff

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Permalink Reply by Dawn R. Milford on December 14, 2009 at 1:08pm

I use a recipe for "meatloaf" that I made by combining various components of other recipes and use a "Meat" made from walnuts instead of the ground beef. When I first made it I used ground turkey (so for those who still eat meat yes it works just as well) and was unaware that my husband did not like meatloaves, well he loved this one both with the turkey and walnut meat. The walnut meat I got from a 3ABN cooking show and I will post it here ...
Walnut Gluten - Vegetarian Beef
GLUTEN:
1 c. water
3/4 c. walnuts
1/2 tsp. sea salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 1/2 c. gluten flour
2 Tbsp. whole wheat flour

BROTH:
5 c. water
1/4 c. soy sauce, unfermented
1/2 tsp. sea salt
1 tsp. onion powder
1 tsp. garlic powder
2 Tbsp. nutritional yeast flakes

1. Prepare broth by combining all ingredients in a large saucepan. Bring to a boil.
2. For gluten, place walnuts, 1 cup water, sea salt, onion powder and garlic powder into blender. Blend until very smooth.
3. In a medium bowl, combine gluten flour and whole wheat flour. Mix well, then add the liquid from the blender. Mix and knead until a dough is formed. On an oiled counter, shape the gluten dough into a roll, then slice into 1/2-inch slices. Drop the slices into the boiling broth, reduce heat and simmer for about 30 minutes. Cool.

Kyong Weathersby

I can never get it the right consistency to slice so I just drop it like meat balls, it still works great (unless you want it like a steak that is...LOL!)

This makes a very delicious meat sub. It works for anything calling for ground beef (I just put in blender or food processor and pulse for ground) or steaks.
Here is the link for more recipes http://www.3abn.org/recipes.cfm this one is from Kyong & Larry Weathersby, “Taste of Orient”—09081

I don't have my meatloaf recipe handy but will gladly post if requested.

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