Anyone out there using Textured Vegetable Protein?

[Mabouya]

Any of you guys using TVP in your recipes? Do you just toss it in the soup or chili, along with the spices, or do you spice it up separately, then add it? Care to share your recipes?

For years I've been using Morningstar and BocaBurger patties, breaking them up a bit, and using that to jazz up the "bowl of pasta & veggies" that is my standard post-ride dinner. The patties are easy to use because they're pre-made and they're pretty tasty. However, all the other stuff they put in (sodium, and a bunch of stuff I can't even pronounce) is making me think that I should switch to TVP and make my own "spicy add ins."

TIA

[Too Tall]

No, I've had it at a restaurant and apparently was made well but the stuff does not do it for me.

If you are looking for something with firm texture, nutritious as all get out and will take caramelizing than look no further than some Tempeh. Shino gave us the clue, use a hot cast iron skillet with some oil salt and lots of pepper. Give it a good browning than build the ultimate burger or cool, cube and add to soups or pasta..whatever.

Wild rice tempeh is my fav.

[Octave]

I use TVP all the time - sloppy joes, taco "meat," soup, bolognese.. it's nice to have in the rotation with tofu, tempeh, and seitan, and easier to make things out of, if you're planning on cooking with it from scratch as compared to making your own tofu or tempeh etc.

Easy sloppy joes: 1 onion, 1 red pepper, 1 jalapeno, all diced. Saute. Add olive oil (1-2 tbsp), 1.5C boiling water, 4 pureed tomatoes, a splash of soy sauce, splat of mustard and a few pinches of sugar, with 1.5C TVP. Season with salt and pepper, simmer for 15-20min and enjoy.

[Shinomaster]

We've added TVP to veggie bean and lentil chili, and it was just fine, but I think i just prefer the beans. For Mexican food we just eat pintos or black beans too ( unless I sear some skirt steak :). For a while I was trying all the fake meat products, but I've come to prefer the regular garden burgers without the soy or tvp. My industrious brother is apparently adding liquid smoke to tempeh, and frying it up, and creating mock bacon with great success. He fooled my 90 year old grandma into thinking she was eating a real BLT.

[0nelove]

What exactly is in TVP?

[Shinomaster]

Textured vegetable protein - Wikipedia, the free encyclopedia

[pdxharth]

You nailed it, big man. Funny thing is, Kate and I already ate tempeh at times when we first moved in together, but mostly in chunks in stir fries. Then, Sacha moved in with us about 11 years ago and started doing this super thinly sliced tempeh browned in olive oil and it became a family favorite and has been ever since. Who knew that Vanilla Vegan would change our diet permanently? (With all that olive oil and salt, it's not that I actually believe it is healthy, of course, but it's so good I don't care). Throwing some very thinly sliced onions over the top to caramelize doesn't hurt it, either.

I eat that stuff coated with Marie Sharp's Fiery hot and it could be a meal of itself. Well, that and a pitcher of tasty IPA. LOVE it.

No, I've had it at a restaurant and apparently was made well but the stuff does not do it for me.

If you are looking for something with firm texture, nutritious as all get out and will take caramelizing than look no further than some Tempeh. Shino gave us the clue, use a hot cast iron skillet with some oil salt and lots of pepper. Give it a good browning than build the ultimate burger or cool, cube and add to soups or pasta..whatever.

Wild rice tempeh is my fav.