Tvp

[Rhiamon]

My tip is to use TVP (textured vegetable protein) in recipes that call for ground meat. It is way cheaper and if you flavor it just right it can taste like meat.

[porembam]

where do you find tvp?

[Rhiamon]

I buy mine at the bulk barn. It is dry and you just add water to it.

[Palooka]

I am a vegetarian and I personally hate the stuff. (it does taste like beef) I bought some for my dh's favorite meat dishes and he said, "this meat tastes different and the texture is off." heh. Darn, he didn't really care for it, but he will eat it if he wants to be fed.

Most major chain stores carry it in the frozen section here. Or if you have a Whole Foods or Trader Joes. Costco might have it too.

[Palooka]

I buy mine at the bulk barn. It is dry and you just add water to it.

I have never bought the dry kind, just the convenient frozen. I bet the dry is much cheaper!

[TigerGirl1226]

They have the dried version at Whole Foods. I'll try to catch the price tomorrow.

[porembam]

Thanks for ideas but I'm in NY without any of those stores listed.
Will health food stores carry it?

[KeithBC]

Thanks for ideas but I'm in NY without any of those stores listed.
Will health food stores carry it?

It's pretty mainstream. Most health food stores will have it.

[Grainlady]

TVP is one of the most highly-processed foods known to man. It has little in common with "food" at all, and certainly isn't "NATURAL". Most of it is made with Genetically Modified soybeans, it has been processed with chemicals, and it generally contains MSG (and other chemical flavor enhancers), which is used to mask the strong bean-flavor.

I'd suggest reading, The Whole Soy Story for more information:
http://www.wholesoystory.com/

"The intense heat and pressure of the extrusion process deactivates many of the antinutrients present in soy flour, but alters amino acids and may create other processing toxins."

Soy is one of the most allergenic foods in modern diets.

•Soy protein intolerance may cause different clinical syndromes, both IgE- and non–IgE-mediated, ranging from skin, GI, or respiratory tract reactions up to anaphylaxis. These reactions include the following:
◦Rhinitis ◦Urticaria or angioedema
◦Asthma
◦Anaphylaxis (rare)
◦Atopic dermatitis
◦Enterocolitis syndrome
◦Intestinal atrophy (malabsorption syndrome)
◦Eosinophilic gastroenteritis
◦Allergic proctocolitis

I have a friend who used TVP and soy milk. She developed painful GI problems and gall bladder symptoms and went from doctor to doctor trying to get help. All of them said it wasn't her gall bladder. After three years she talked a physician into removing her gall bladder, which was NOT diseased, but healthy. After the surgery, the painful symptoms continued. A friend and I convinced her to remove soy from her diet. After one week, all her symptoms went away..... BTW, we offered soy as the cause of her health issue when she first developed the problems.

Less expensive and better for you (unless you are gluten intolerant), I'd suggest gluten as a meat alternative, which you can make yourself. I tend to avoid food products I can't make myself from whole ingredients. I make it using freshly-milled whole wheat flour, but it can also be made with bleached/unbleached flour or Vital Wheat Gluten (which is the protein portion of wheat). Essentially all you need is flour and water to make gluten - you wash the starch portion out of the flour and utilize the remaining protein portion.

12 c. of flour = 9 c. ground gluten (286 g. protein) which is equivalent to using 3-lbs. hamburger. This makes gluten meals one-fourth the cost of meat meals.

Currantly we are consuming gluten sausage and gluten crunch (which is: ground gluten, unsweetened coconut, coconut oil and agave nectar). Gluten sausage is great as a topping on a pizza, in a casserole, etc. Gluten crunch is great as a high-protein cereal, crunchy topping, as a pie crust, and it can even be used to make candies/candy bars/treats.

[loftworks]

Currantly we are consuming gluten sausage and gluten crunch (which is: ground gluten, unsweetened coconut, coconut oil and agave nectar). Gluten sausage is great as a topping on a pizza, in a casserole, etc. Gluten crunch is great as a high-protein cereal, crunchy topping, as a pie crust, and it can even be used to make candies/candy bars/treats.

How do you make the sausage? I make my own seitan, but don't many things to do with it.

Thanks!

[Judi Dial]

Bob's Red Mill makes some.

DH and my objection to TVP is that in order for vegetable matter to taste and feel (sort of) like meat it has to be processed so much that we think it's counter productive to eat it to live simply. We'd either eat veggies or an egg or an occasional piece of meat than something that has to be processed that much to make it seem sort of like "real" food.

My !

Judi

[Rhiamon]

We don't eat it to live simply or because we are vegetarian I buy it because it is cheap. I also buy frozen vegtables because they are cheaper. It may be over processed but when you have a very limited income you buy what you can afford, and unfortunatly most of the food that is over possessed is what is cheap.

I had no idea you could use gluten as a meat alternative. I will have to look into that.

[Teresa T]

Grainlady,

Thanks for the reminder that TVP is so over processed. I remember reading about that some time ago but had forgotten. I don't eat a lot of it but will cut way way back on it now.

[xtena]

I have used TVP in the past but not any more. DH is Chinese so we eat tofu on occasion and of course soy sauce is a staple in our pantry. I also occasionally make homemade soy milk, but other than that I try to avoid soy products especially the more highly processed ones.

[Grainlady]

How do you make the sausage? I make my own seitan, but don't many things to do with it.

Thanks!

Check your local library for the book (or have them get it through Inter-Library Loan), The Amazing Wheat Book by LeArta Moulton for LOTS of great ideas using gluten. The following information is from that book.

Grind steamed gluten in a food processor or hand food grinder on the medium to large disc. This texture is used in making Veggie burgers, mock meat balls and patties, sausage, meatloaf, as a meat extender or in any recipe calling for ground meat; including in casseroles, soups, salads, sauces, gravies and desserts.

Basic Gluten Sausage

2 c. ground steamed gluten
2 eggs
2 T. flour
2 T. olive oil
1 T. Basic Sausage Seasoning Mix (recipe below - I used a Penzeys blend for sausage)

In a bowl mix all ingredients except gluten. Add gluten and stir well. Form into patties, if desired. Bake at 350° for 20 minutes to develop a solid texture. This makes it easier to fry as well as easier to store until ready for adding to recipes. Serve hot. Note: If mixture seems dry add more oil.

For a pepperoni flavor: Add 2 t. powdered anise seed and 1 t. fennel seed to mixture above.

Sausage Alternative (this is the method I use): After ingredients are combined, spread out on a cookie sheet. Bake 20-30 minutes at 350° or until firm but not crisp. Remove from oven and crumble to resemble cooked ground sausage. Store in freezer or refrigerator.
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Basic Sausage or Mock Beef Seasoning Mix
3/4 c. each salt and sage
1/4 c. each: ground rosemary, thyme, marjoram, basil
2 T. each: cayenne and garlic powder
2 t. black pepper
3 T. minced onion

Combine together and store in labeled container.
Makes 2-1/2 cups.
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Old Home Sausage Mix
1 c. salt
1-1/2 c. sugar or honey powder
1/2 c. green bell pepper flakes
2-1/2 T. each red pepper flakes, cayenne pepper, ginger powder and ground nutmeg
2 T. each thyme flakes and rubbed sage

Place in labeled container and keep at room temperature. Makes about 4 cups. When using to flavor commercial vital gluten flour (for making gluten) add 1/2 c. to boiling water.
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Gluten Crunch
2 c. unflavored ground gluten
1 c. coconut (I use unsweetened coconut)
3 T. melted butter (I use coconut oil)
4 T. honey or sugar (I use agave nectar)

Mix, spread on baking sheet and bake at 300°F for 25-40 minutes, or until browned, stirring occasionally. Let cool, till crisp, and store in air-tight container. Can be used in place of crisp rice, nuts (in recipes) or as a dessert topping.

There are several more mixtures for seasoning gluten sausage in the book. I'd also suggest the DVD - Quick Wholesome Foods - by Rita Bingham & LeArta Moulton - sneak-peek: http://video.google.com/videoplay?do...6642974466154#

Order: http://www.learta.com/shops/index.ph...products_id=24