Saturday, April 21, 2007

Adventures with TVP - Part 1

Textured Vegetable Protein. Otherwise known as TVP. This meat substitute is made from defatted soy flour, a by-product of making soybean oil.

For the longest time, I've been scared of this. Don't really know why. Guess I wasn't sure how to cook it, or how it would taste. But recently, I broke down and bought a bag of Bob's Red Mill TVP. I was intrigued yet I still let it sit in my cupboard for a while. This week I decided to take the plunge and just try it.

I chose a very basic way to use it; I just added it to my pasta sauce the way many omnis might add meat to theirs. I must say, I don't know why I was so afraid of this stuff. LOL It tasted good and was easy to use. Plus, it's high in protein and low in fat, so I think I'll be working this into my diet more often! :)

1 comment:

Holler said...

TVP is quite good as long as it's well seasoned! I make a chilli with it that I like to serve on flour tortillas spread with sour cream and filled with salad leaves, with grated cheddar on top!
I cook off an onion and 2 red chillis, then I chop up a tub of mushrooms and add these. Next add the tvp ( give it a good mix). Then I add 2 tins of kidney beans, 2 tins of chopped tomatoes and 1/2 pint vegetable stock and then I cook this down for about 1/2 hour. It's really tasty! Good on a baked potato too!
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