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Dec 25, 2006 07:42 PM

Textured or Texturized Protein???

What is it and how is it used in vegetarian cooking???I think B&H uses it in their veggie chopped liver--

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    1. It actually makes a creditable ground meat substitute. To prepare, I toast it in a non stick skillet with a little oil, and then add boiling water and a couple of vegetarian "beef" bullion cubes. (I use Telma.) Then use it is a dish like chili, meat sauce for spaghetti, and keema. IT is actually quite a good sub.

      1. i throw a cup of it into my veggie chili. I used to soak it prior to putting it into the pot, but n ow I just throw it in dry and add a little extra water.

        1. I've mostly used/have seen used TVP in Mexican-oriented dishes. Thanks, Alan, for the tip on toasting - will use it.

          Any posters have other suggestions in addition to chili (wherein TVP works great)? I have no idea how else to use this product beyond this idiom. Besides, I actually LIKE it.

          2 Replies
          1. re: cayjohan

            TVP makes a sloppy joe substitute that is nearly indistinguishable from the 'real' thing. I've also used it in stuffed peppers (as part of a rice stuffing).

            1. re: spyturtle008

              Second the sloppy joes, which freeze well for future nuking.

          2. I use TVP to make a granola, along with toasted and sweetened almonds, pecans, and shredded coconut.