Forum: Cooking with TVP

I have cooked with TVP by adding it as a meat stretcher…but, never with TVP as the only “meat” in a dish. Does anyone have any hints on how to make it palatable…it is not the flavoured stuff, just the plain that looks a bit like granola cereal. Also, how much moisture needs to be added? Any guidance is appreciated…

• TVP is Texturized Vegetable Protein

Good idea…

I haven’t cooked with it myself but that would be something I’d look into, being vegetarian anyway. I’ve eaten many dishes with TVP and it’s like mushroom or tofu — picks up whatever flavour you cook it with.

I would think you could experiment and just see what you like. Try it with the spices/sauces you already like.

Could probably try combining it with black beans and bran flakes or oatmeal to create a veggie burger pattie.

http://fluwikie.com/index.php?n=Forum.TexturedVegetableProtein

Duh. I should have done a search before posting :-)

Thanks for the link…it answered all my questions.

A veggie burger pattie sounds yummy…I’ll add it to my project list.

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