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Sep 2, 2012 07:32 PM

Bob's Red Mill TVP (textured vegetable protein) recipes/ideas?

I recently saw a bag of Bob's Red Mill textured vegetable protein at Whole Foods and I'm interested in playing around with it. I've never used it before and don't really know where to start. Could I make veggie breakfast sausage patties and things like that?

Has anyone tried it? Is it gross? Worth it/not worth it?

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  1. TVP seems huge in some countries and not that common in others. When I lived in Mexico every health food store had huge, cheap bags for sale. My neighbour taught me to make "ceviche de soya"- she boiled the TVP until it was soft, then drained it. Mix the TVP with diced tomatoes, cilantro, red onion and jalapeno, along with lots of lime juice, and refrigerate for a few hours to let the flavours blend. Serve on top of tostadas.

    1. I wouldn't bother. It's basically the waste product from soybean oil manufacture. If you're looking for something good to cook with breakfast I suggest tempeh instead.

      1. My "new-to-being-vegetarian" partner uses this in sauces and such (e.g. pasta sauce, chili). It's not meat. It doesn't provide the taste of meat, but it can give the texture of ground meat in sauce-type applications if that is important to you.

        1. It has no flavor at all, so you have to provide it- I think it's best in things like chili, sloppy joes, shepherds pie, etc. I'm sure you could make it into sausage patties, but you'll need a binder.

          1. You could try marinating/reconstituing in some liquid smoke, soy sauce and water and then saute it up in a pan to make something similar to fake bacon bits.