Welcome to Veg'n in the 'Burbs!

It seems you have stumbled onto the companion blog to Homesteadin' in the 'burbs. Congratulations! Here you will find a treasure trove of vegetarian and vegan recipes that my family loves! I may even throw in some frugal shopping tips if you are good *wink* So pull up a seat, have a cup of coffee and enjoy!

I also want to mention that we do not strictly eat vegetarian/vegan. We work these in as often as possible but we do eat meat...we are in the process of pinning down local organic meats and buy from halal markets or eat wild game. All recipes are intended to be vegetarian but are meat optional.

Thursday, October 6, 2011

the joys of TVP

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

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