TVP

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Poppi G. Koullias

Senior Cook
Joined
Oct 23, 2010
Messages
285
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.


Thank you.
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
29,264
Location
near Montreal, Quebec
When I was a vegetarian, I didn't touch TVP or other manufactured meat substitutes. I found that I could cook chick peas or beans and then grind them and then substitute them for ground beef in lots of recipes.
 

Poppi G. Koullias

Senior Cook
Joined
Oct 23, 2010
Messages
285
You're very welcome - I hope it makes your friend feel a little better. :)

She has leukaemia. Tragic, especially in someone so young. But she's very positive, especially in wanting to make new things although she's very tired from the chemo.

I've had TVP myself (though not a vegetarian) and really liked it because it took on not only the flavours of other ingredients but also for its nice texture, reminding me of ground beef.

Think I might just experiment in making a carne (chilli), substituting the beef for TVP and see how it comes out. My friend likes chillies.
 

jabbur

Master Chef
Joined
Oct 31, 2006
Messages
5,638
Location
Newport News, VA
Poppi, I'm sorry to hear about your young friend. I'm including a link to a vegetable broth that was created specifically for those going through chemo and other illnesses that upset the stomach. It is supposed to be very nutritious as well as flavorful. I haven't made it myself but have heard good things about it from others.

Soup Recipes: Magic Mineral Broth - Guideposts
 

4meandthem

Half Baked
Joined
Aug 21, 2010
Messages
2,018
Location
Bay Area California
Hey Poppi!
I am not much help with the TVP but i will say some prayers.

I think the idea of treating it like ground beef and spicing it the same will bring familiarity to the dish and comfort.I would consider some TVP and spinach stuffed canaloni in a beschamel or maybe a shepards pie with TVP.I don't know how sensitive your friend is to spices but from I have read blander may the way to go.
 

Poppi G. Koullias

Senior Cook
Joined
Oct 23, 2010
Messages
285
Hey Poppi!
I am not much help with the TVP but i will say some prayers.

I think the idea of treating it like ground beef and spicing it the same will bring familiarity to the dish and comfort.I would consider some TVP and spinach stuffed canaloni in a beschamel or maybe a shepards pie with TVP.I don't know how sensitive your friend is to spices but from I have read blander may the way to go.

A TVP dumpling soup may work nicely too.She could enjoy the broth and take the dumplings slowly.[/QUOTE]

Now that sounds a brilliant idea, spinach stuffed canaloni with TVP in bech. And shepherds pie, too, and TVP/dumpling soup also gives me a lot to work on.

Thank you very much. This is wonderful.
 

Mad Cook

Master Chef
Joined
Jun 9, 2013
Messages
5,118
Location
North West England
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.


Thank you.
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
 

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