The b/f has been put on a low fat diet by his doctor. So, he goes shopping and picks up a bagful of TVP at the local healthfood store. After it lays on the pantry shelf for a while, I try to use it in something.
Looking around in my pantry, I think, why not try it with Hamburger Helper? I choose their “3 Cheese noodle” variety. So, I mix it up.
It soaks up liquid pretty well, so I add an extra 1 1/2 cups of water to counter-act this. The texture sure is… interesting :o And the taste… well…
Okay SD chefs… what should I be using this TVP in? Any suggestion? Webpages? Other experiences with TVP?
My mother has had pretty good success with using it in chili, stew, spaghetti, etc. In chili and spaghetti, she usually uses a bit of hamburger along with the TVP. She says that she mostly uses the TVP as a stretcher for low-fat hamburger. I’ve been thinking of using TVP myself, for health reasons. If I find anything good, I’ll let you know.
I’m gonna look at some vegetarian websites, maybe they’ll have something.
The bag of dry TVP is useful mainly for chilis and spaghetti sauces, as Lynn said. It doesn’t have much flavor, but gives these foods a ground meat-like texture. I’m not surprised that it didn’t do well with Hamburger Helper, which depends on the meat for much of its flavor.
There are some newer products sold in the frozen foods section, which are basically flavored TVP. Some are flavored like sausage, etc.
The problem with the way you used it, Freyr, is that it sounds like you just threw it straight into the pot. You can’t use it dry. What you have to do is put the dry TVP into a bowl, and pour an equal volume of boiling water over it. Let it sit for 10-15 minutes or so, and then add it to whatever you’re cooking. Then it should turn out okay.
I have had the most success using it in chili, where I am not depending on it for its flavor. I’m not excessively fond of it, though, and I almost never use it. It seems to mainly be used as a “meat substitute.” If I wanna eat meat, I eat meat. If I want to eat meatless and/or low-fat, I make something that is naturally meatless and/or low-fat, and that is good that way.
Freyr: you almost had it. TVP will not, IMHO, substitute for meat- entirely. Try low-fat ground turkey, mixed with 33% TVP in your hamburger helper. But greenbean is rght- you do have to let it soak 1st.
Thanks for the suggestions, everyone! Yes, I did just throw the TVP into the sauce mix of the Hamburger Helper. Last time I do that. Btw, a friend suggested that I try flavoring it with a cube or two of beef bouillion. Prehaps soak it and add the bouillion BEFORE adding it to the HH. Think that’ll work?
I think I’ve had this once, at an aunt’s house. At least, there’s something vegetarian that you can put in spaghetti sauce that’s got the exact same texture as ground beef. Despite being a born-and-bred meatitarian, I actually found it quite good.
Of course, this was (preumably) prepared exactly correctly. I’ve no clue as to how badly one might be able to screw it up.
