Re: TVP

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From: Bryanna (NewVeggies.vegsource.com)
Subject: Re: TVP
Date: June 9, 2008 at 10:14 am PST

In Reply to: TVP posted by pooh on June 8, 2008 at 8:16 pm:

If you have some kind of sensitivity to soy it might cause such symptoms, but that has ne ver happened to me or my family! See below recipe for more information.

BRYANNA'S VEGETARIAN TACO, TOSTADA, OR BURRITO FILLING
Enough for 12 tacos or tostadas, or 6 burritos.
This recipe is from my book "Soyfoods Cooking for a Positive Menopause"

If you have some firm tofu in the freezer, some of the following Red Chile Paste in the refrigerator, and a package of taco shells, this deliciously spicy, kid-pleasing dinner won't take long.

If you don't have frozen tofu, use the same amount of reconstituted textured soy protein (TVP or TSP) granules, vegetarian "hamburger crumbles" , or ground seitan instead.

1 and 1/2 to 1 and 3/4 lbs. firm tofu, frozen at least 48 hours, thawed, crumbled and squeezed dry (see alternatives in text above)
1/4 c. Red Chile Paste (see below)
1 large chopped onion
1 T. extra-virgin olive oil
water or vegetarian broth

Mix the frozen tofu and Red Chile Paste in a bowl, combining it in well.

In a large nonstick skillet, heat the olive oil over medium-high heat, add the onion and sauté until soft. Add the tofu-chile paste mixture and cook over low heat for about 10 minutes, adding a little water or broth if it dries out too much.

Fill the heated taco or tostada shells, or warm soft wheat tortillas for burritos, and add shredded lettuce or cabbage, a good spicy tomato salsa, tofu sour creme (see above). Cooked pinto or black beans, or vegetarian refried beans, are optional. You could also add some hashbrown potatoes and/or grated vegan "cheese", if you like.

BRYANNA'S RED CHILE PASTE

Mix in a food processor until smooth:

1/2 c. good-quality chile powder
7 T. red wine vinegar
2 T. dried red chile pepper flakes
4 vegetarian broth cubes, crumbled (or enough for 4 cups liquid)
1 T. EACH olive or Chinese sesame oil, flour, Marmite (or other yeast extract OR 2 T. red miso), water, and salt
6 cloves garlic, peeled
1/2 tsp. EACH dried oregano and ground cumin
Store in the refrigerator.

(FOR WHEAT-FREE, omit flour and use 2 tsp. rice flour.)

Here is some information about TVP:

ABOUT TEXTURED VEGETABLE (SOY) PROTEIN

Textured vegetable protein (or TVP or textured soy protein, as it is sometimes called) is a low-fat, inexpensive dry product, used as a meat substitute. It is NOT the same thing as "hydrolized plant protein" or "soy isolate", and contains no MSG or other additives. It is made from soy flour, cooked under pressure, then extruded to make different sizes and shapes.

It has the advantage of being chewier and lower in fat than tofu, and can take the place of frozen tofu in many recipes. Even if you object to the use of meat alternates on a regular basis, it makes a great transitional food for people who are accustomed to eating meat and, despite the best of motives and intentions, miss those familiar flavors and, especially, textures. I have had great success in serving textured vegetable protein dishes to non-vegetarians.

Textured vegetable protein chunks and cutlets have such a meaty texture that, when cooked in a flavorful mixture, I have had anxious vegetarians ask me if I'm sure their food includes no meat! Textured vegetable protein will keep for a long time, has no cholesterol, almost no fat and sodium, and is an excellent source of protein and fiber. An organic variety is available. It is easily rehydrated for use in soups, stews, casseroles, and sauces (in fact, if your mixture is very "brothy", you can just add the textured soy protein in its dry state, and it will absorb the flavorful broth).

The most easily available types are the granules and the chunks, but you can also get flakes, cutlets and "tenders". The granules can be used for "burgers", "sausage", "meatballs", "meatloaves", and in spaghetti sauces and "meat" stuffings for vegetables. The chunks and cutlets and "tenders" make wonderful stews and "scaloppine", which are usually very thin "scallops" of meat, quickly sauteed and served in a flavorful sauce.

I reconstitute large amounts of them and keep them frozen in 2 c. containers, in their cooking broth, in the freezer. Then I can quickly thaw them out and make an elegant, but quick and easy, dish for dinner at the last minute. The granules are quickly rehydrated by mixing an almost equal amount of very hot or boiling liquid with them, covering and letting stand for 5 minutes or so. Water is fine if the granules are to be added to a spicy mixture, but you can use a flavorful broth, or some tomato juice, or just add 1 or 2 T. light soy sauce, or a tsp. of yeast extract to the hot water. The general rule is 7/8 c. liquid to each cup of textured vegetable protein granules. This yields about 1 and 1/3 c..

Reconstituted textured vegetable protein granules, ground seitan and crumbled frozen tofu can be used pretty much interchangeably in many recipes. When I'm substituting for meat in a recipe, I figure that 1 lb. of meat is equal to about 2 c. of reconstituted granules OR chunks, frozen tofu or ground seitan in volume (by weight, 1/2 lb. seitan is equal to about a lb. of meat).

The chunks, cutlets and "tenders" take a little longer to reconstitute, but have an amazingly meat-like texture and a pleasant, mild flavor. Besides stews and "scaloppine" dishes, the chunks can be used in stir-fries, kebabs, and deep-fried or oven-fried (coated with Seasoned flour and baked at 400 degrees F for about 10 minutes per side).

Reconstitute the chunks, cutlets and "tenders" by cooking 1 and 1/2 c. dry chunks in 3 c. flavorful broth OR water with 3 T. soy sauce, 3 T. ketchup or tomato paste, and 1 T. nutritional yeast flakes for 15-30 minutes, depending upon how tender you like them. Cool and store in the cooking broth. (I usually make 4 or more times this amount and freeze it in 2 c. portions.) Drain before using them, and pat them dry before coating with flour, frying, or marinating.

NOTE: If you make seitan, you can also reconstitute textured vegetable protein chunks in leftover seitan Cooking Broth of any flavor.

Textured soy protein is simply de-fatted soy flour cooked with water, then extruded through machinery to make granules, chunks, cutlets, etc., then dehydrated.

Organic and/or solvent-free textured soy protein (TVP®, BTW, is the same thing, but it is a registered brand name, and is also the same thing as "textured vegetable protein" or TSP), is available!

From Bob's Red Mill (they call it "TSP") http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=438

Frontier Co-op has unflavored organic textured soy protein in three different sizes.
http://www.frontiercoop.com/dspCmnPrd.php?p=p&cn=Soy%20Textured%20Protein&ct=dfmsf

And from healthy-eating.com:
"These textured soy protein bits are made with organic soybeans, using a manufacturing process certified by the Organic Growers and Buyers Association...Because there are no chemicals used to grow or process the soybeans used in this organic product, please expect variations in size and color from one order to the next."
http://healthy-eating.com/texturedsoy.html#organic

I also like a product called Soy Curls®, which is like stir-fry slices. It is made from the WHOLE soybean (non-GMO). It is very tender and great for stir-fries, etc. Since it contains the natural oil, I keep this dried product in the freezer because it contains the oil from the beans and can go rancid. Soy Curls® are solvent-free, and I use the crumbs on the bottom of the box sort of like TVP granules.
check out my blog for some info and recipes, and find out where to order from butlerfoods.com