TVP recipes?
September 10, 2010 5:25 PM Subscribe
What are your favorite vegetarian recipes that make use of textured vegetable protein (TVP)?
This is my favorite TVP recipe courtesy of MeFi's terrapin and turtlegirl: Veggie Chili. Similar to what Mexican Yenta said above, it soaks up sauce really well.
posted by jessamyn at 5:55 PM on September 10, 2010
posted by jessamyn at 5:55 PM on September 10, 2010
cook it in salsa and brisket sauce - fry it up in a pan - use it on tacos.
posted by nadawi at 6:44 PM on September 10, 2010
posted by nadawi at 6:44 PM on September 10, 2010
Soak it in a little water with salt and spices, and add it to black-eye peas and brown rice:
Ambrosial Hoppin' John
posted by pseudophile at 7:22 PM on September 10, 2010 [1 favorite]
Ambrosial Hoppin' John
posted by pseudophile at 7:22 PM on September 10, 2010 [1 favorite]
I really like goulash made from the big chunky pieces. This recipe is close to what I use, although I use a lot more Worchestershire sauce and I microwave the tvp chunks and liquid, rather than waiting for them to sit.
posted by fish tick at 8:30 PM on September 10, 2010
posted by fish tick at 8:30 PM on September 10, 2010
Fake chicken salad! Just add spices to the TVP and use it as you would chicken.
posted by troublewithwolves at 9:06 PM on September 10, 2010
posted by troublewithwolves at 9:06 PM on September 10, 2010
we love it as chicken replacement in enchiladas, use a basic vegetarian/vegan enchilada recipe, soak the tvp in enchilada sauce for an hr or two and you get great taste and texture.
posted by drbalderas at 9:26 PM on September 10, 2010
posted by drbalderas at 9:26 PM on September 10, 2010
Many Cheese Lasagna
-Red layer
3 tablespoons olive oil
Three minced garlic cloves
1/4 onion, minced
Handful of chopped fresh parsley
(optional: two cups of roughly chopped fresh mushroom rubble. You could also hide well-chopped, salted, and drained zucchini in here if you wanted.)
Two 19 oz cans of crushed tomatoes (or whole tomatoes demolished with a hand blender) You can top this off with leftover tomato sauce, tomato soup, V8, or tomato juice if you are trying to use some up) I usually rinse the tomato cans with about 1/4 cup of water and put that in too.
1 cup of TVP (1.5 if you added juice, soup, or more water than that)
2 tablespoons freeze-dried oregano or rubbed oregano leaves
Ten grinds black pepper
Two bay leaves (remove before assembly!)
(optional: four glooks of Red Hot, your favourite vinegar-based pepper sauce or two chopped hot peppers)
Put the oil, garlic, onion, fresh parsley, and mushrooms (if you are using them) in a large pot, and stir on medium-low until parsley is wilted and onion is golden. You may need more oil if you use mushrooms. Add remaining ingredients and stir. Bring to a boil and then turn down to a simmer. You will need to cook it down until it holds a soft peak when stirred, which could be an hour. It will be rather splattery, so you will want a lid or a screen unless your pot is very deep. This is a friendly and inclusive all-access level of seasoning, which you can certainly adjust upward for liveliness.
-White layer
Two eggs
Three cups DRY CURD cottage cheese (this is a different creature altogether from wet curd, as it melts a bit) If you can't get this, substitute 1.5 cup of ricotta and 1.5 cup of shredded farmer cheese.
One cup shredded parmesan or similar hard aged cheese
Tablespoon rubbed basil leaves
Five grinds pepper
(optional: shake or two of cayenne)
Whisk eggs, stir in everything else. Keep refrigerated until assembly.
Assembly
Boil up nine lasagna noodles and preheat your oven at 450.
This is a lasagna that is happiest when you line the pan bottom with three noodles, so three, half the red, three, all the white, three, other half of the red, and two cups of shredded mozzarella and a bit of shredded cheddar.
Bake for thirty minutes, or until top is golden. This recipe makes a full pan (12 servings) and will keep covered in the fridge for three or four days. It is excellent with a cold vegetable salad, and reheats marvelously. You can also adapt it to manicotti tubes -- pipe the white filling into cooked tubes, and layer the tubes in a pan of red, topped with more red and cheese.
I made a full-sized one of these, and made a single serving miniature meat lasagna for my father, who refused to try anything made with "dried hippie kitchen sponge crumbs". He ate up his private lasagna at dinner. The next day, when he was bereft of lasagna and the rest of us had delicious leftovers, bla bla bla, anyway, he gave in to the wonder of it all and did not decline it next time it was made. So there. Just don't mock him about it.
posted by Sallyfur at 2:03 AM on September 11, 2010 [1 favorite]
-Red layer
3 tablespoons olive oil
Three minced garlic cloves
1/4 onion, minced
Handful of chopped fresh parsley
(optional: two cups of roughly chopped fresh mushroom rubble. You could also hide well-chopped, salted, and drained zucchini in here if you wanted.)
Two 19 oz cans of crushed tomatoes (or whole tomatoes demolished with a hand blender) You can top this off with leftover tomato sauce, tomato soup, V8, or tomato juice if you are trying to use some up) I usually rinse the tomato cans with about 1/4 cup of water and put that in too.
1 cup of TVP (1.5 if you added juice, soup, or more water than that)
2 tablespoons freeze-dried oregano or rubbed oregano leaves
Ten grinds black pepper
Two bay leaves (remove before assembly!)
(optional: four glooks of Red Hot, your favourite vinegar-based pepper sauce or two chopped hot peppers)
Put the oil, garlic, onion, fresh parsley, and mushrooms (if you are using them) in a large pot, and stir on medium-low until parsley is wilted and onion is golden. You may need more oil if you use mushrooms. Add remaining ingredients and stir. Bring to a boil and then turn down to a simmer. You will need to cook it down until it holds a soft peak when stirred, which could be an hour. It will be rather splattery, so you will want a lid or a screen unless your pot is very deep. This is a friendly and inclusive all-access level of seasoning, which you can certainly adjust upward for liveliness.
-White layer
Two eggs
Three cups DRY CURD cottage cheese (this is a different creature altogether from wet curd, as it melts a bit) If you can't get this, substitute 1.5 cup of ricotta and 1.5 cup of shredded farmer cheese.
One cup shredded parmesan or similar hard aged cheese
Tablespoon rubbed basil leaves
Five grinds pepper
(optional: shake or two of cayenne)
Whisk eggs, stir in everything else. Keep refrigerated until assembly.
Assembly
Boil up nine lasagna noodles and preheat your oven at 450.
This is a lasagna that is happiest when you line the pan bottom with three noodles, so three, half the red, three, all the white, three, other half of the red, and two cups of shredded mozzarella and a bit of shredded cheddar.
Bake for thirty minutes, or until top is golden. This recipe makes a full pan (12 servings) and will keep covered in the fridge for three or four days. It is excellent with a cold vegetable salad, and reheats marvelously. You can also adapt it to manicotti tubes -- pipe the white filling into cooked tubes, and layer the tubes in a pan of red, topped with more red and cheese.
I made a full-sized one of these, and made a single serving miniature meat lasagna for my father, who refused to try anything made with "dried hippie kitchen sponge crumbs". He ate up his private lasagna at dinner. The next day, when he was bereft of lasagna and the rest of us had delicious leftovers, bla bla bla, anyway, he gave in to the wonder of it all and did not decline it next time it was made. So there. Just don't mock him about it.
posted by Sallyfur at 2:03 AM on September 11, 2010 [1 favorite]
Chili, definitely.
I also love using it in Shepherd's Pie. I prefer it to meat, actually, as it's lighter and won't weigh you down.
posted by cmgonzalez at 10:09 AM on September 11, 2010
I also love using it in Shepherd's Pie. I prefer it to meat, actually, as it's lighter and won't weigh you down.
posted by cmgonzalez at 10:09 AM on September 11, 2010
Cholent from Veganomicon is so, so, good, especially in cold weather:
What You Need:
2 tablespoons olive oil
1 large onion, diced medium
3 cloves garlic, minced
1/2 teaspoon tarragon
1 teaspoon caraway seeds
1 teaspoon salt
Several dashes fresh black pepper
1/2 cup red cooking wine
2 bay leaves
1/2 cup french lentils
1 cup peeled sliced carrots (about 1/2-inch thick)
4 medium sized potatoes (about 1-1/4 pounds, peeled and cut into 3/4-inch chunks)
1 15-ounce can tomato sauce
3 cups water
1 cup TVP chunks (not granules or crumbles)
1 cup frozen lima beans (or canned and drained)—green peas are fine if you hate lima beans, hater
1 15-ounce can kidney beans, drained and rinsed
What You Do:
1. Preheat a large soup pot over medium heat. Sauté the onions in the oil until translucent (5–7 minutes). Add the garlic, tarragon, caraway seeds, salt, and pepper. Sauté until the garlic is fragrant (about 1 minute more.)
2. Deglaze the pot with red wine. Add bay leaves, lentils, carrots, potatoes, tomato sauce, water, and TVP chunks. Mix together. Cover and bring to a simmer. Once simmering, cook covered for about 30 minutes (potatoes and carrots should be tender).
3. Add the lima beans and kidney beans and cook for about 10 more minutes. Serve like crazy.
posted by Brody's chum at 10:37 AM on September 11, 2010 [2 favorites]
What You Need:
2 tablespoons olive oil
1 large onion, diced medium
3 cloves garlic, minced
1/2 teaspoon tarragon
1 teaspoon caraway seeds
1 teaspoon salt
Several dashes fresh black pepper
1/2 cup red cooking wine
2 bay leaves
1/2 cup french lentils
1 cup peeled sliced carrots (about 1/2-inch thick)
4 medium sized potatoes (about 1-1/4 pounds, peeled and cut into 3/4-inch chunks)
1 15-ounce can tomato sauce
3 cups water
1 cup TVP chunks (not granules or crumbles)
1 cup frozen lima beans (or canned and drained)—green peas are fine if you hate lima beans, hater
1 15-ounce can kidney beans, drained and rinsed
What You Do:
1. Preheat a large soup pot over medium heat. Sauté the onions in the oil until translucent (5–7 minutes). Add the garlic, tarragon, caraway seeds, salt, and pepper. Sauté until the garlic is fragrant (about 1 minute more.)
2. Deglaze the pot with red wine. Add bay leaves, lentils, carrots, potatoes, tomato sauce, water, and TVP chunks. Mix together. Cover and bring to a simmer. Once simmering, cook covered for about 30 minutes (potatoes and carrots should be tender).
3. Add the lima beans and kidney beans and cook for about 10 more minutes. Serve like crazy.
posted by Brody's chum at 10:37 AM on September 11, 2010 [2 favorites]
I read somewhere that the dry crumble kind makes a good low-carb hot breakfast cereal. You just cook it like you would regular oatmeal and add brown sugar or maple syrup or dried fruit or whatever you would normally put in oatmeal.
posted by dogmom at 2:28 PM on September 11, 2010
posted by dogmom at 2:28 PM on September 11, 2010
Veggie Civiche. Hydrate the TVP and use as a replacement for fish. Add equal rations of diced tomatoes and minced onions. Add half of that ratio of jalepenos. Put hydrated TVP in a bowl. Add other ingredients. Mix. Squeeze lime juice over the top to taste. Slice a bit of cilantro and add to the top. Serve on tostadas with a bowl of diced avocado. Super easy...full of flavor...enjoy!
posted by zerobyproxy at 5:10 AM on September 12, 2010
posted by zerobyproxy at 5:10 AM on September 12, 2010
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posted by MexicanYenta at 5:37 PM on September 10, 2010