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From: Deborah (
Subject: Re: tvp
Date: October 24, 2001 at 6:48 pm PST

In Reply to: heeeelllllp!!!!!!!!!! i just bought some tvp--now what??? posted by anna on October 24, 2001 at 2:13 pm:

"Crumbles" from TVP

2 cups TVP
2 cups boiling water
4 tsp vegetarian "beef" bouillon powder (Frontier, Harvest Direct, etc)
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.

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

Harvest Direct vegetarian "beef", "chicken", and "ham" bouillon powders can be bought from
The Mail Order Catalog.
Frontier vegetarian "beef" and "chicken" bouillons are available in many health food stores.
If the stores don't carry these, ask them to order some.
Look in supermarkets for other brands of vegetarian "meat" bouillons.


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 "Chicken"

1 cup TVP granules (plain, or chicken-style)*
1 cup water
2 tsps vegetarian 'chicken' bouillon powder
1/4 tsp sugar or equivalent
1/4 tsp poultry seasoning
1/8 tsp celery seed
1 tsp mild oil (or as needed)

In a saucepan, bring water, bouillon, sugar, and seasonings to a boil.
Add TVP, and turn heat off.
Let stand for 15 - 20 minutes.
Drain any excess liquid.
Saute` soaked, drained TVP in a little oil until lightly browned.

This TVP "Chicken" is now ready to be used in any dish in place of cooked chicken.
Refrigerate unused portions.
Can be frozen.

Suggestions: Potpies, gravies, soups, stews, pita bread sandwiches, ala kings,
patties (mix with breadcrumbs), stir-fries, etc.

Large chunks of TVP do better simmered in the liquid, not just soaked.
Simmer over low heat for 15 - 20 minutes.
Liquid should be absorbed, and chunks should be tender.
If chunks are not yet tender, add more water and bouillon, and cook until tender.
Brown as above.


TVP "Chicken" Salad

1 cup TVP "Chicken", prepared as above (including sauteeing)
1/3 cup chopped celery
1 Tbs minced fresh onion (optional)
1/8 tsp celery seed
1/4 tsp poultry seasoning
1/2 bell pepper, seeded and chopped
Soy Mayo

Drain excess liquid from "chicken".
Put in bowl with celery seed and poultry seasoning; mix well.
Mix in celery, onion, and bell pepper.
Add mayo to desired consistency.
Chill 1 hour or more.
Serve on lettuce leaves, in sandwiches, or as desired.


TVP "Beef" Stew

1 & 1/4 cups water, more as needed
2 cups mixed vegetables (peas, carrots, and diced potato)
2 packets brown gravy mix (Hain, etc)
1 cup TVP chunks
1 & 1/4 cups boiling water
2 tsps vegetarian 'beef' bouillon powder
1 tsp oil
1/4 cup soymilk powder or rice milk powder

Dissolve bouillon in boiling water.
Soak TVP chunks in this mixture for 20 minutes.
Saute` rehydrated TVP in oil until lightly browned.
Cook veggies in 2 & 1/2 cups water until tender.
Drain veggies, reserving cooking water.
Measure cooking water. You need 2 cups. If not enough, add more water to make 2 cups.
Add gravy mix and `milk powder, and cook, stirring constantly, until thickened.
Stir in TVP 'beef', and cook, stirring constantly, until hot.
If gravy is too thick, stir in some more water.

Serve over noodles, rice, or biscuits.


TVP Italian Sausage

This mixture can be sausages, burgers, or meetballs.

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

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.

Adjust quantities of spices to your taste.


Slightly Spicy TVP Meatloaf

1 & 1/2 cups TVP granules
1 & 1/2 cups water
1 Tbs vegetarian 'beef' bouillon powder
1 cup dry breadcrumbs
1/2 cup quick oats
1/4 cup ketchup
1 Tbs onion powder
1 tsp garlic powder
1/4 tsp cayenne (or to taste)
Few dashes hot sauce (or to taste)
1 Tbs Ener-G Egg Replacer (dry)
1 cup hot water
Pan Spray
Tomato Sauce or gravy

Boil water.
Turn off heat.
Mix in bouillon powder.
Add TVP, and let soak 15 minutes.
In a large bowl, put burger, crumbs, and oats.
Add ketchup, onion, garlic, and Ener-G.
Mix well.
If mixture is not cohesive, add more oats or crumbs.
Form into a loaf, and put in a sprayed baking pan.
Pour tomato sauce or gravy over loaf.
Cover with foil.
Bake at 325 F for about 30 minutes, basting with more
tomato sauce or gravy once or twice.
Remove cover for last 5 minutes.
Remove from oven. Let cool 5 minutes.
Slice, and serve with additional sauce or gravy.


Guinness "Beef" Stew

1/4 cup soy bakon bits
3 Tbs margarine or oil
2 large onions, peeled and sliced
1 Tbs sugar
3/4 cup flour
2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
2 cups TVP chunks (or granules)
2 cups boiling water + 4 tsps "beef" bouillon powder
12 oz Guinness Stout
Vegetable oil
Chopped fresh parsley (optional)
Cooked pasta or baking powder biscuits

Mix boiling water with bouillon powder.
Put TVP into this broth, and let stand 15 minutes to rehydrate.
In large frying pan, heat 1 Tbs margarine or oil over medium heat.
Add onions, and saute` until tender.
Sprinkle the sugar over the onions, raise the heat to high,
and saute` until onions are browned. Remove onions, and set aside.
In a bowl, mix the flour, thyme, salt, and pepper.
Add the rehydrated TVP, and coat with the mixture, discarding any excess flour mixture.
Put remaining margarine or oil into the pan over medium-hight heat.
Add the coated TVP, and brown on all sides in small batches,
removing each batch to a greased casserole dish when browned.
Add more margarine or oil to the pan, if needed.
When all the TVP has been browned and removed from the pan,
pour Guinness into pan, add bakon bits, and deglaze the skillet (heat
and stir until all the brown bits come off the bottom of the pan).
Add the onions to the "beef" in the casserole dish.
Pour the contents of the pan into the casserole, and cover.
Cook in a 325 F oven for 1 hour.

Serve over noodles or biscuits, garnished with parsley.

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