aspire
02-19-2004, 07:51 AM
I bought a bag of TVP a couple of ago and then didn't know what to do with it. This is some info I found, and a recipe from these boards that I tried (it came out great BTW! and I froze 1/2 in serving sizes to re-heat at later dates). I would love hearing other suggestions/recipes for using TVP!
TVP
TVP stands for texturized vegetable protein, a food product made from soybeans. Ninety per cent of TVF is used in packaged or canned foods; if you read labels, you'll see "hydrolized vegetable protein" or "textured soy flour" listed as an ingredient. TVP is produced from soy flour after the soybean oil has been extracted, then cooked under pressure, extruded and dried.
TVP comes in several sizes, from small granules or flakes to chunks and slices 1 to 2 inches long. It is a staple food in the cupboards of most vegetarian cooks. The small granules or flakes and the larger chunky pieces or slices can be used in a variety of recipes to add texture, fiber and protein to meals.
Nutrition
TVP has zero cholesterol. TVP is low in sodium and has almost no fat. It is high in potassium, is a good source of the essential amino acids and also contributes calcium and magnesium to one's diet. TVP adds character but not calories to many meal time favorites.
Reconstituting
The small granules are very quick to reconstitute, or can be added dry to soups and sauces. The larger chunks are more tender if presoaked and simmered in moisture. Microwave ovens are a timesaver. You can prepare a double batch of chunks, enough for 2 or 3 recipes, and the cooked TVP will keep in the refrigerator several days. Or freeze some to thaw later in a microwave or in the refrigerator. Once TVP has been rehydrated, it must be kept under refrigeration.
How to Use TVP
To rehydrate the small granules, pour 7/8 cup boiling water over I cup TVP. Stir and let stand for 5 to I 0 minutes.
For chunk-sized TVP or the slices: pour I cup boiling water over I cup chunky TVP. Stir, cover the pan and let soak for 5 minutes. Adding I Tbsp. ketchup or a mild vinegar to the hot water promotes absorption. If cooking on top of stove, add another cup of liquid, bring chunks and liquid to a boil, reduce heat and simmer for 15-20 minutes until chunks are fork tender but not mushy. Vegetable broth or stock can be used for the liquid.
To cook in a microwave, cover tightly with plastic wrap and cook on high for 5-6 minutes; check after 2 minutes and add d little more liquid if needed.
· Rehydrate and add Taco Seasoning Mix to make a delicious taco, enchilada, or taco salad. Use iceburg lettuce leaves as taco shells, which is REALLY refreshing-- and saves carbs.
· Make up a pot of soup and add TVP to add protein. Add a little more flavoring to the bland TVP after you hydrate it.
(I honestly don't remember the web source of this as I copied and pasted it into one of my files).
TVP Tamale Pie (http://www.healthdiscovery.net/ubb/ultimatebb.php?ubb=get_topic;f=30;t=000215)
[ February 19, 2004, 01:57 PM: Message edited by: aspire ]
TVP
TVP stands for texturized vegetable protein, a food product made from soybeans. Ninety per cent of TVF is used in packaged or canned foods; if you read labels, you'll see "hydrolized vegetable protein" or "textured soy flour" listed as an ingredient. TVP is produced from soy flour after the soybean oil has been extracted, then cooked under pressure, extruded and dried.
TVP comes in several sizes, from small granules or flakes to chunks and slices 1 to 2 inches long. It is a staple food in the cupboards of most vegetarian cooks. The small granules or flakes and the larger chunky pieces or slices can be used in a variety of recipes to add texture, fiber and protein to meals.
Nutrition
TVP has zero cholesterol. TVP is low in sodium and has almost no fat. It is high in potassium, is a good source of the essential amino acids and also contributes calcium and magnesium to one's diet. TVP adds character but not calories to many meal time favorites.
Reconstituting
The small granules are very quick to reconstitute, or can be added dry to soups and sauces. The larger chunks are more tender if presoaked and simmered in moisture. Microwave ovens are a timesaver. You can prepare a double batch of chunks, enough for 2 or 3 recipes, and the cooked TVP will keep in the refrigerator several days. Or freeze some to thaw later in a microwave or in the refrigerator. Once TVP has been rehydrated, it must be kept under refrigeration.
How to Use TVP
To rehydrate the small granules, pour 7/8 cup boiling water over I cup TVP. Stir and let stand for 5 to I 0 minutes.
For chunk-sized TVP or the slices: pour I cup boiling water over I cup chunky TVP. Stir, cover the pan and let soak for 5 minutes. Adding I Tbsp. ketchup or a mild vinegar to the hot water promotes absorption. If cooking on top of stove, add another cup of liquid, bring chunks and liquid to a boil, reduce heat and simmer for 15-20 minutes until chunks are fork tender but not mushy. Vegetable broth or stock can be used for the liquid.
To cook in a microwave, cover tightly with plastic wrap and cook on high for 5-6 minutes; check after 2 minutes and add d little more liquid if needed.
· Rehydrate and add Taco Seasoning Mix to make a delicious taco, enchilada, or taco salad. Use iceburg lettuce leaves as taco shells, which is REALLY refreshing-- and saves carbs.
· Make up a pot of soup and add TVP to add protein. Add a little more flavoring to the bland TVP after you hydrate it.
(I honestly don't remember the web source of this as I copied and pasted it into one of my files).
TVP Tamale Pie (http://www.healthdiscovery.net/ubb/ultimatebb.php?ubb=get_topic;f=30;t=000215)
[ February 19, 2004, 01:57 PM: Message edited by: aspire ]