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From:	Deborah (Recipes.vegsource.com)
Subject:	TVP recipes
Date:	July 13, 2008 at 11:26 pm PST

In Reply to: more TVP recipies please posted by claudine on July 13, 2008 at 3:34 pm:

"Crumbles" from TVP

2 cups TVP
2 cups boiling water
4 tsp vegetarian "beef" bouillon powder
1/4 tsp Liquid Smoke (optional)
1 tsp sugar
3 tsp oil

Bring water to boil in a saucepan.
Add bouillon, sugar, Liquid Smoke (opt), and 1 tsp
oil.
Add TVP, and simmer for 15 minutes, stirring
frequently.
Turn off heat, and let stand 5 minutes.
Drain any excess liquid.
Heat 2 tsps oil in a frying pan.
Add TVP, and saute` until lightly browned.
Cool completely in fridge.
Pack into ziplock freezer bags, and freeze. Be sure
to freeze them flat.
As soon as they are frozen, break the flat blocks
into smaller pieces.
Keep them in the freezer, and take out as much or
as little as needed.

Use crumbles in recipes in place of cooked, browned
hamburger meat.

VARIATIONS:
You can do the same to make other flavors,
using "chicken" or "ham" bouillon
powder.
Use these various "meat" flavored crumbles in
recipes in place of cooked meat.

----

TVP Chili

2 cups cooked beans (pinto, kidney, black, etc)
1 can chopped tomatoes (with or without chili
peppers)
1 bell pepper, seeded and diced (optional)
Fresh or canned chopped jalapeno, to taste
(optional)
1 cup TVP chunks or granules
1 cup boiling water
1 tsp vegetarian 'beef' bouillon powder
1/3 cup chili seasoning mix (Gebhardt's, Chili-O,
etc), or to taste
Salt to taste
Hot sauce to taste
Cheeze (optional)

In a saucepan, mix boiling water with bouillon
powder.
Add TVP. Simmer gently for 15 minutes. Drain any
unabsorbed liquid.
Saute` rehydrated chunks in oil until browned.
Add tomatoes, peppers, beans, and seasoning mix.
Heat to boiling.
Turn to medium simmer, and cook 20 - 30 minutes,
stirring often.
Top with cheeze, if desired.
Serve with rice and warm tortillas.

----

TVP Italian Sausage

[Use in casseroles, on pizza, in wraps, etc.]

1 cup TVP
1 cup water
2 tsps vegetarian "beef" or vegetable flavor
bouillon powder
1/4 tsp sage
1/4 tsp thyme
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp oregano
1/4 tsp basil
1/8 tsp cayenne (opt)
1 tsp sugar or equivalent
1/4 Soy Parmesan (optional)
1/2 lb fresh (not frozen) firm waterpack Tofu,
mashed
Breadcrumbs

Heat water to boiling. Turn off heat.
Mix in bouillon, spices, and sugar.
Mix in TVP, and let stand 30 minutes.
Put soaked TVP in processor, and process to a thick
paste.
Put TVP paste into a bowl.
By hand, mix in mashed Tofu.
Mix in cheese, if used.
By hand, mix in breadcrumbs, using just enough to
obtain a mixture
that can be formed into patties or sausages that
will stay together
(neither too wet nor too dry).
Form mixture into desired shapes (patties,
sausages, balls, etc).
Cook immediately, or refrigerate or freeze for
later use.

To cook:
Heat gently in a little oil or pan spray, until
browned.
Or, spray with pan spray and bake on medium heat
until browned.

NOTES:
Adjust quantities of spices to your taste.

For "loose" sausage, omit Tofu and breadcrumbs.

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