Originally Posted by Poppi G. Koullias
I have a vegetarian friend who's picky with food, so I wondered if anyone can give me some recipes using Texturized Vegetable Protein?
This is important to me, because my friend is 17 and seriously ill.
I use it in the bolognaise sauce for my lasagne. Lots of the usual flavours - tomatoes, wine, onions, carrots, celery, mushrooms, herbs, veg stock cube or home-made veg stock and cook slowly for 20-30mins. I used to feed it to my father who loved lasagne but had convinced himself that he didn't like anything made from soya. He loved it and we never told him it wasn't meat.
I've made chilli sin carne with TVP but I didn't like it much. It tasted sort of cardboard-y. No idea why as it had all sorts of goodies in it