Does anyone cook with TVP?

**Clutterbug Jen** · 07-12-2008, 12:23 AM

Just wondering if anyone here uses TVP [Textured Vegetable Protein]?

I bought some today and it's a meat substitute 'n since I don't eat meat anyways, this was perfect for me.

It's also very economical as well ... it needs re-hydrated when you go to use it but from the lady at the store said, it goes a long ways for a 1 # bag.

Anyone have any good recipes for this? I'd love to find a meatloaf recipe that doesn't have all kinds of ingredients that I'd have to go out and buy special for it.

Love,

Jen

**peanut** · 07-12-2008, 12:43 AM

I've used it in the past. But I've always mixed it half and half with meat...as an extender. My family would never eat it plain. Sorry i don't have any all TVP recipes. You might want to check "The Complete Tightwad Gazette". As I recall Amy D. wrote something about it...somewhere...

Jean

**IntlMom** · 07-12-2008, 12:44 AM

I use it often. The way I use it is as a "meat stretcher". When I make speg. or tacos, or chili, or some type of casserole with a sauce, I use about a 1/2 pound of meat (or less) and a scant cup or so of tvp...no one can tell! And I have a meat eating hubby!!

**treeluva** · 07-12-2008, 04:02 AM

I have never heard of TVP... what exactly is it and where do you purchase it? If it can be used to stretch out ground beef, I am definitely interested!

**frooz** · 07-12-2008, 04:30 AM

DH and I are both vegetarians and we use it the exact way you would use minced meat. I have given it to guests and they often can't tell the difference.

**The Muse** · 07-12-2008, 08:39 AM

DH and I are vegetarians and use it once in a while to make burrito filling, sloppy joes, and "meat" balls. There's an excellent cookbook called the "TVP Cookbook", which you might want to check out. Also check out VegWeb and [ame="http://www.veggieboards.com/boards/forumdisplay.php?f=142"]Veggie Boards[/ame] for recipes.

**Clutterbug Jen** · 07-12-2008, 08:58 AM

Hi!

Here's a link that will help to tell you what TVP is [I bought mine at a health food store in town but know they have a good site online called Walton Foods that I'm sure they have it.]

https://www.usaemergencysupply.com/i...le_protein.htm

http://waltonfeed.com/

On the usaemeregencysupply link above if you read it down far enough I think they figured the TVP to come out to like 40 cents a pound as a meat substitute.

From what I gather, it has no real flavor of it's own but does take on the flavor of any spices or sauces that you cook it with or in.

Many people rave about it and it looks like it's also a wonderful source of protein as well.

Hope this helps!

Jen

Originally Posted by treeluva

I have never heard of TVP... what exactly is it and where do you purchase it? If it can be used to stretch out ground beef, I am definitely interested!

**Clutterbug Jen** · 07-12-2008, 09:04 AM

Thanks for posting everyone!

For anyone who reads this and hasn't posted but use this, I'd love to hear your comments as well.

Jen

**Denvergirlie** · 07-12-2008, 10:08 AM

I use it rarely, but do have some. In fact I wonder what the shelf life of TVP is? Anyone know off hand? I have maybe 1/4 cup but it's like 2 years old.

I don't think it tastes anything like ground beef alone, but it's also not terrible, it's just different.

For those that don't know, TVP stand for Texturized Vegetable Protein aka it's a soy product.

I've used it as taco meat, tossed into stews and soups, etc.
I grew up for a few years as a vegetarian but even so we didn't use it much.

I'm not a fan but also don't hate it either, it's just something we don't use. However, I can see the value in it, would be a good staple to keep about as it's shelf stable, small in size, so takes up little shelf space and is flexible in it's use.