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From: David ( -65.129.156.195)
Subject: Re: Is it possible to make homemadeTVP & how?
Date: November 22, 2012 at 10:22 pm PST

In Reply to: Is it possible to make homemadeTVP & how? posted by Rebecca on November 8, 2012 at 9:54 am:

TVP is easily found on-line and in health food stores. It's cheaper if you buy it in bulk. I buy my TVP from Bulkfoods.com. Customers who spend more than $40 can have their orders shipped anywhere in the lower 48 States by UPS Ground for just $5.00. In general, orders that I submit on Monday are delivered that same week by Friday.

You can google all sorts of TVP faux meat recipes on line. I myself have created my own recipes and am now in the process of writing a cookbook for the production of vegan versions of popular non-vegan comfort foods. I'm now up to 129 recipes which include such foods as chicken fried "steak" and batter fried "shrimp." I've taught myself how to make vegan mayo which I have used as a spread for my vegan BLT sandwiches. In addition to having created recipes for vegan meat, poultry, and seafood, I have also created recipes for vegan ice cream, smoothies, cheese spreads, soups, appetizers, breads, and pastries.

Although I can't give you my recipes, I will share the following tip. TVP becomes very soft when mixed with a liquid. To firm it up, use wheat gluten. Add flavor by incorporating ground vegan bouillon and seasonings into whatever liquid you use to mix with the TVP.

Take some time to play around with your recipes. The easiest way to start would be to use a recipe that you found on-line. After producing this recipe, taste it. Ask yourself whether it was firm enough. If it wasn't firm enough, add more gluten. Ask yourself whether it was flavorful. If it wasn't adjust your seasoning and add more ground vegan bouillon.

I don't know about you but for me, half the fun is playing around in the kitchen. One thing I did last weekend was to create a recipe for vegan jerky. With minced vegan jerky, I now have a product that will hold up to being mixed with a liquid so that it doesn't become soggy. I can now create a vegan version of a Bolognese (Spaghetti meat sauce) as well as chili.

So give it a try. Get yourself some TVP and play around with it. Be patient. Be meticulous in terms of recording whatever modifications you make to a given recipe. In time, you'll be making your own flame grilled "burgers," Swedish meatballs, and "beef" tacos.

Best wishes!

David





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