Answer: TVP or
TSP, textured vegetable or soy protein, is the granddaddy of meat alternates.
It is lowfat and high in protein. TVP is processed as either a dry or moist
product, usually made with proteins isolated from soy flour. You can rehydrate
the dry TVP or use the moist TVP right from the package as a substitute for
some or all of the meat in recipes such as chili, lasagna, pasta sauce, taco
sauce, etc. Or, if you've purchased 'veggie ground round', it can just be
added straight to a recipe without rehydrating, as a substitute for ground
meat. TVP is an ingredient in many prepared vegetarian products, such as veggie
dogs, chilies, and sausage.
You can purchase TVP fine or crumbled, flavored, or plain. Use TVP where you would use ground beef or ground turkey. For TVP that needs to be rehydrated, a general rule of thumb is 1 cup of TVP to ¾ to 1 cup of boiling water, allowing 10 minutes for rehydration. Once TVP is rehydrated, use the fine texture in sauces, soups, casseroles, tacos, and chili. Use the crumble texture to replace beef in stews, stir-frys, soups, pot pies, and hot entrées. Dry TVP can be stored in dry storage for up to 6 months. Rehydrated TVP needs to be refrigerated and used within 3 days. For more information on TVP, check out <www.gnc.com/health_notes/Food_Guide/Texture_Veg_Protein.htm> or <www.nomeat.com> and click on "meat analogs."
Veggie Pita Delight
Chili "con soya" with Beans
Vegan Pumpkin Pie
Apple Crisp with a Crunchy Granola Topping
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