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#1
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cooking with TVP (textured vegetable protein)
I have never bothered with this stuff. I'm no vegetarian! But our
babysitter uses it in spaghetti that my daughter seems to love, so I picked up a bag of it. It is low in calories, high in protein and has a good amount of fiber. It seems to take on the taste of whatever you are cooking with it, so it just sort of blends right in. Today I cooked it in with my oatmeal and it was almost undetectable. It added quite a protein punch to my usual breakfast and boosted the fiber too. I was just wondering if anyone else had recipes or ways they slip it into their family meals? |
#2
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cooking with TVP (textured vegetable protein)
"determined" wrote in message . .. I have never bothered with this stuff. I'm no vegetarian! But our babysitter uses it in spaghetti that my daughter seems to love, so I picked up a bag of it. It is low in calories, high in protein and has a good amount of fiber. It seems to take on the taste of whatever you are cooking with it, so it just sort of blends right in. Today I cooked it in with my oatmeal and it was almost undetectable. It added quite a protein punch to my usual breakfast and boosted the fiber too. I was just wondering if anyone else had recipes or ways they slip it into their family meals? I've made this "meat"loaf using TVP granules: http://fatfreevegan.com/Meat_subs/loaf.shtml I added some extra veggies into the mix, which I think really improves it (grated carrot, onion etc). One time I made the BBQ topping and did not like it, so I won't do that again. You can pretty much use any traditional meatloaf recipe and just sub the TVP. It also makes excellent taco filling, chili and Sloppy Joes. I really like your idea of adding it to oatmeal. I'm going to try that! -- Liz HW:268 CW: 167 GW: 148-153 |
#3
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cooking with TVP (textured vegetable protein)
long beans, thai basil leaves, soy sauce and some hot chillies
saute On Sep 27, 9:23 am, "determined" wrote: I have never bothered with this stuff. I'm no vegetarian! But our babysitter uses it in spaghetti that my daughter seems to love, so I picked up a bag of it. It is low in calories, high in protein and has a good amount of fiber. It seems to take on the taste of whatever you are cooking with it, so it just sort of blends right in. Today I cooked it in with my oatmeal and it was almost undetectable. It added quite a protein punch to my usual breakfast and boosted the fiber too. I was just wondering if anyone else had recipes or ways they slip it into their family meals? |
#4
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cooking with TVP (textured vegetable protein)
determined wrote:
I have never bothered with this stuff. I'm no vegetarian! But our babysitter uses it in spaghetti that my daughter seems to love, so I picked up a bag of it. It is low in calories, high in protein and has a good amount of fiber. It seems to take on the taste of whatever you are cooking with it, so it just sort of blends right in. Today I cooked it in with my oatmeal and it was almost undetectable. It added quite a protein punch to my usual breakfast and boosted the fiber too. I was just wondering if anyone else had recipes or ways they slip it into their family meals? I use it in chili and I have a sloppy joe recipe (http://www.vegetariantimes.com/recipes/9724?section=) that uses it as well -- the frozen boca/morningstar farms kind. -- jmk in NC |
#5
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cooking with TVP (textured vegetable protein)
I've used it for tacos before.
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cooking with TVP (textured vegetable protein)
On Sep 26, 7:31 pm, "Elizabeth Blake"
wrote: "determined" wrote in message . .. I have never bothered with this stuff. I'm no vegetarian! But our babysitter uses it in spaghetti that my daughter seems to love, so I picked up a bag of it. It is low in calories, high in protein and has a good amount of fiber. It seems to take on the taste of whatever you are cooking with it, so it just sort of blends right in. Today I cooked it in with my oatmeal and it was almost undetectable. It added quite a protein punch to my usual breakfast and boosted the fiber too. I was just wondering if anyone else had recipes or ways they slip it into their family meals? I've made this "meat"loaf using TVP granules:http://fatfreevegan.com/Meat_subs/loaf.shtml I added some extra veggies into the mix, which I think really improves it (grated carrot, onion etc). One time I made the BBQ topping and did not like it, so I won't do that again. You can pretty much use any traditional meatloaf recipe and just sub the TVP. It also makes excellent taco filling, chili and Sloppy Joes. I really like your idea of adding it to oatmeal. I'm going to try that! -- Liz HW:268 CW: 167 GW: 148-153 The only tvp my supermarkets sell is the meat free vegetarian stuff in the refrigerated section, but it is all made to taste like something....hamburger or sausage, etc, and so it has other stuff in it. It might work for in spaghetti or other meat substitutes, but not in oatmeal. I wonder where I could buy the plain tvp without the added flavoring, etc...dry and not refrigerated? I would like to try it in oatmeal too, or better yet some lower protein foods. dkw |
#8
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cooking with TVP (textured vegetable protein)
On Sep 27, 6:00 pm, " wrote:
I wonder where I could buy the plain tvp without the added flavoring, etc...dry and not refrigerated? I would like to try it in oatmeal too, or better yet some lower protein foods. You can buy it here. www.healthy-eating.com |
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