TVP has got to be one of the more versatile and cheap meat substitute. I can get it in the bulk bins at Whole Foods for $1.99/pound. A normal serving size for us is 4oz. The hardest thing for me about cooking with TVP is getting the flavor right, cue the TVP Cookbook from The Farm . It is packed full of great recipes, all using TVP.
Here's one of my favorite fall recipes from this book:
Chuckwagon Soup
Serves 6
Stir together and set aside:
1 cup TVP granules/flakes
3/4 cup hot water
1T ketchup
Heat in a large pot and cook for 5-10 minutes:
2T olive oil
1 large onion chopped
Add the TVP to the pot with:
2 cloves smashed & chopped garlic
1 16oz can diced tomatoes (can sub fresh diced)
4 cups hot vegetable broth
1t each basil, oregano and salt(optional)
When soup begins to boil, drop in:
1 10oz package mixed frozen vegetables**
simmer until veggies are tender.
**feel free to sub fresh chopped veggies such as zucchini, potatoes, beans, corn anything really
Here's one of my favorite fall recipes from this book:
Chuckwagon Soup
Serves 6
Stir together and set aside:
1 cup TVP granules/flakes
3/4 cup hot water
1T ketchup
Heat in a large pot and cook for 5-10 minutes:
2T olive oil
1 large onion chopped
Add the TVP to the pot with:
2 cloves smashed & chopped garlic
1 16oz can diced tomatoes (can sub fresh diced)
4 cups hot vegetable broth
1t each basil, oregano and salt(optional)
When soup begins to boil, drop in:
1 10oz package mixed frozen vegetables**
simmer until veggies are tender.
**feel free to sub fresh chopped veggies such as zucchini, potatoes, beans, corn anything really
