Guest guest Report post Posted February 5, 2007 On 2/5/07, abbytha <oldeworld wrote: > > ...Ditto for raccoon, opposum (I think he was being silly)... > I asked him if he wanted me to show him what it looked like in > its " original form " and he said he would rather not know. > ROFL! He sounds quite entertaining!! Thia > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 13, 2008 Textured Vegetable Protein. It is a dried soy product that can be reconstituted to provide a sort of meat like texture in some recipies. You can buy it bulk in most large grocery stores. Katie Yasmin Dominguez <earthtao wrote: Hi ! I am a newbee, been lurking for a few weeks. Stopped eating meat and poultry 2 years ago.I am really enjoying the recipes and tidbits- I was going this alone. Just moved to Western Montana, hoping to start an organic garden after we thaw out! Just one question for the group, what is TVP ? Thanks, Yasmin Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 1, 2009 Hi Sarah, We have a folder full of recipes that use TVP. " Chicken " Parmagiana " Crumbles " from TVP " Meat " Loaf " Subway " Roll Baconless Bits Bean Thread Salad Cheesy Pimento Sauce (and Lasagna) Chilean Carbonada Chinese Spaghetti Dirty Rice Fiesta Bake Healthy Vegan Chili Spanish Rice Vegan Fried Chicken Vegetarian Chilean " Pino " Go to the " Files " , " ***Recipes Posted to VGF** " , then " Mains " , then " TVP " . My favourite is " Chicken " Parmagiana. I also throw TVP in to spaghetti sauces quite often. Kim , " estrellas.seven " <estrellas.seven wrote: > > Does anyone use textured vegetable protein? I've added it when I made > a bean chili. I guess its sorta like tofu, its a base that takes on > flavors its cooked with. Any recipe ideas would be appreciated. > ~~sarah Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 1, 2009 maybe i have been mistaken (and i can't even remember where i heard it) but i was under the impression that tvp was not gluten free but tsp was... ________________________________ estrellas.seven <estrellas.seven Wednesday, December 31, 2008 5:53:28 PM TVP Does anyone use textured vegetable protein? I've added it when I made a bean chili. I guess its sorta like tofu, its a base that takes on flavors its cooked with. Any recipe ideas would be appreciated. ~~sarah http://oneloveforal l.etsy.com Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 1, 2009 TVP should be gluten-free, but isn't always. Read your ingredients, for sure. Should only be soy protein. Pam On Wed, Dec 31, 2008 at 7:20 PM, m k <rickybigthighs wrote: > maybe i have been mistaken (and i can't even remember where i heard it) but > i was under the impression that tvp was not gluten free but tsp was... > > ________________________________ > estrellas.seven <estrellas.seven > > Wednesday, December 31, 2008 5:53:28 PM > TVP > > Does anyone use textured vegetable protein? I've added it when I made > a bean chili. I guess its sorta like tofu, its a base that takes on > flavors its cooked with. Any recipe ideas would be appreciated. > ~~sarah > > http://oneloveforal l.etsy.com > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 1, 2009 TVP and TSP are basically the same thing. They should be all made of soy (but not always the case though) and, as with everything, check the ingredients, particularly with the flavoured varieties. If in doubt buy one that is labelled gluten free, such as Bob's Red Mill. , m k <rickybigthighs wrote: > > maybe i have been mistaken (and i can't even remember where i heard it) but i was under the impression that tvp was not gluten free but tsp was... > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 2, 2009 HI, Our family favorite is the " Chicken " Parmagiana. Excellent! Nicole On Wed, Dec 31, 2008 at 9:07 PM, Kim <bearhouse5 wrote: > Hi Sarah, > > We have a folder full of recipes that use TVP. > > " Chicken " Parmagiana > " Crumbles " from TVP > " Meat " Loaf > " Subway " Roll > Baconless Bits > Bean Thread Salad > Cheesy Pimento Sauce (and Lasagna) > Chilean Carbonada > Chinese Spaghetti > Dirty Rice > Fiesta Bake > Healthy Vegan Chili > Spanish Rice > Vegan Fried Chicken > Vegetarian Chilean " Pino " > > Go to the " Files " , " ***Recipes Posted to VGF** " , then " Mains " , then > " TVP " . My favourite is " Chicken " Parmagiana. I also throw TVP in to > spaghetti sauces quite often. > > Kim > > --- In <%40>, > " estrellas.seven " > <estrellas.seven wrote: > > > > Does anyone use textured vegetable protein? I've added it when I made > > a bean chili. I guess its sorta like tofu, its a base that takes on > > flavors its cooked with. Any recipe ideas would be appreciated. > > ~~sarah > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 2, 2009 Oh my gosh! I just made the " chicken " parmagiana from the files and we are amazed at how delicious they are! In fact, I couldn't find TVP, TSP or veggie bouillon, so I just used crumbled extra-firm tofu and simmered it in water with spices (tamari, onion, garlic, sage, black pepper), then followed the recipe from there. Wow... this will be our new favorite! Thanks for all the work you do on maintaining the amazing recipe files! Mary and family --- On Fri, 1/2/09, Nicole Gallagher <gallaghermom wrote: Nicole Gallagher <gallaghermom Re: Re: TVP Friday, January 2, 2009, 1:55 PM HI, Our family favorite is the " Chicken " Parmagiana. Excellent! Nicole On Wed, Dec 31, 2008 at 9:07 PM, Kim <bearhouse5 (AT) hotmail (DOT) com> wrote: > Hi Sarah, > > We have a folder full of recipes that use TVP. > > " Chicken " Parmagiana > " Crumbles " from TVP > " Meat " Loaf > " Subway " Roll > Baconless Bits > Bean Thread Salad > Cheesy Pimento Sauce (and Lasagna) > Chilean Carbonada > Chinese Spaghetti > Dirty Rice > Fiesta Bake > Healthy Vegan Chili > Spanish Rice > Vegan Fried Chicken > Vegetarian Chilean " Pino " > > Go to the " Files " , " ***Recipes Posted to VGF** " , then " Mains " , then > " TVP " . My favourite is " Chicken " Parmagiana. I also throw TVP in to > spaghetti sauces quite often. > > Kim > > Vegan-and-Gluten- Free@ .com<Vegan-and-Gluten- Free%40grou ps.com>, > " estrellas.seven " > <estrellas.seven@ ...> wrote: > > > > Does anyone use textured vegetable protein? I've added it when I made > > a bean chili. I guess its sorta like tofu, its a base that takes on > > flavors its cooked with. Any recipe ideas would be appreciated. > > ~~sarah > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 3, 2009 Glad you liked it. I'll definitely have to remember to try the tofu next time I want a parma and don't have any TVP. The same recipe (without the toppings) is also great made up in a longish shape and put into a Subway type of roll with salad and either sweet onion or BBQ sauce. Kim , Mary Williams-Pepin <calimaryvegan wrote: > > Oh my gosh! I just made the " chicken " parmagiana from the files and we are amazed at how delicious they are! > In fact, I couldn't find TVP, TSP or veggie bouillon, so I just used crumbled extra-firm tofu and simmered it in water with spices (tamari, onion, garlic, sage, black pepper), then followed the recipe from there. > Wow... this will be our new favorite! Thanks for all the work you do on maintaining the amazing recipe files! > Mary and family Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 3, 2009 Just a quickie.....doesn't TVP contain egg in it....that's why we stopped using it. thanks so much Ronni > > HI, > Our family favorite is the " Chicken " Parmagiana. Excellent! > > Nicole > > On Wed, Dec 31, 2008 at 9:07 PM, Kim <bearhouse5 wrote: > > > Hi Sarah, > > > > We have a folder full of recipes that use TVP. > > > > " Chicken " Parmagiana > > " Crumbles " from TVP > > " Meat " Loaf > > " Subway " Roll > > Baconless Bits > > Bean Thread Salad > > Cheesy Pimento Sauce (and Lasagna) > > Chilean Carbonada > > Chinese Spaghetti > > Dirty Rice > > Fiesta Bake > > Healthy Vegan Chili > > Spanish Rice > > Vegan Fried Chicken > > Vegetarian Chilean " Pino " > > > > Go to the " Files " , " ***Recipes Posted to VGF** " , then " Mains " , then > > " TVP " . My favourite is " Chicken " Parmagiana. I also throw TVP in to > > spaghetti sauces quite often. > > > > Kim > > > > --- In <%40>, > > " estrellas.seven " > > <estrellas.seven@> wrote: > > > > > > Does anyone use textured vegetable protein? I've added it when I made > > > a bean chili. I guess its sorta like tofu, its a base that takes on > > > flavors its cooked with. Any recipe ideas would be appreciated. > > > ~~sarah > > > > > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 3, 2009 I thought it contained wheat ? Sent via BlackBerry by AT & T " ronnimike " <HISSPECIALTOUCH Sat, 03 Jan 2009 18:20:07 Re: TVP Just a quickie.....doesn't TVP contain egg in it....that's why we stopped using it. thanks so much Ronni > > HI, > Our family favorite is the " Chicken " Parmagiana. Excellent! > > Nicole > > On Wed, Dec 31, 2008 at 9:07 PM, Kim <bearhouse5 wrote: > > > Hi Sarah, > > > > We have a folder full of recipes that use TVP. > > > > " Chicken " Parmagiana > > " Crumbles " from TVP > > " Meat " Loaf > > " Subway " Roll > > Baconless Bits > > Bean Thread Salad > > Cheesy Pimento Sauce (and Lasagna) > > Chilean Carbonada > > Chinese Spaghetti > > Dirty Rice > > Fiesta Bake > > Healthy Vegan Chili > > Spanish Rice > > Vegan Fried Chicken > > Vegetarian Chilean " Pino " > > > > Go to the " Files " , " ***Recipes Posted to VGF** " , then " Mains " , then > > " TVP " . My favourite is " Chicken " Parmagiana. I also throw TVP in to > > spaghetti sauces quite often. > > > > Kim > > > > --- In <%40>, > > " estrellas.seven " > > <estrellas.seven@> wrote: > > > > > > Does anyone use textured vegetable protein? I've added it when I made > > > a bean chili. I guess its sorta like tofu, its a base that takes on > > > flavors its cooked with. Any recipe ideas would be appreciated. > > > ~~sarah > > > > > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 3, 2009 The wikipedia article on TVP: http://en.wikipedia.org/wiki/Textured_vegetable_protein On Sat, Jan 3, 2009 at 2:06 PM, <miristar wrote: > I thought it contained wheat ? > Sent via BlackBerry by AT & T > > > " ronnimike " <HISSPECIALTOUCH <HISSPECIALTOUCH%40AOL.COM>> > > Sat, 03 Jan 2009 18:20:07 > To: < <%40>> > > Re: TVP > > > Just a quickie.....doesn't TVP contain egg in it....that's why we > stopped using it. > > thanks so much > Ronni > > > > HI, > > Our family favorite is the " Chicken " Parmagiana. Excellent! > > > > Nicole > > > > On Wed, Dec 31, 2008 at 9:07 PM, Kim <bearhouse5 wrote: > > > > > Hi Sarah, > > > > > > We have a folder full of recipes that use TVP. > > > > > > " Chicken " Parmagiana > > > " Crumbles " from TVP > > > " Meat " Loaf > > > " Subway " Roll > > > Baconless Bits > > > Bean Thread Salad > > > Cheesy Pimento Sauce (and Lasagna) > > > Chilean Carbonada > > > Chinese Spaghetti > > > Dirty Rice > > > Fiesta Bake > > > Healthy Vegan Chili > > > Spanish Rice > > > Vegan Fried Chicken > > > Vegetarian Chilean " Pino " > > > > > > Go to the " Files " , " ***Recipes Posted to VGF** " , then " Mains " , then > > > " TVP " . My favourite is " Chicken " Parmagiana. I also throw TVP in to > > > spaghetti sauces quite often. > > > > > > Kim > > > > > > --- In > <%40> > <%40>, > > > " estrellas.seven " > > > <estrellas.seven@> wrote: > > > > > > > > Does anyone use textured vegetable protein? I've added it when I > made > > > > a bean chili. I guess its sorta like tofu, its a base that takes on > > > > flavors its cooked with. Any recipe ideas would be appreciated. > > > > ~~sarah > > > > > > > > > > > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 3, 2009 > Just a quickie.....doesn't TVP contain egg in it....that's why we > stopped using it. TVP is pure spun vegetable protein --- usually soy, but sometimes wheat. That's why it's important to read the label to know the source. Frequently health food stores sell it in bulk without ingredients listed, so it's important to ask them to find their original box so they can varify the ingredients. Sometimes TVP is mixed with egg products to make a specific meat substitute --- for example, the product called Soy Chik has eggs and other ingredients in it in addition to the TVP. If you can find TSP, you know that the product is Textured Soy Protein. TVP is Textured Vegetable Protein and is usually made from soy, but sometimes wheat, and occasionally maybe even a combination of the two. There's a product called Soy Curls which is the brand name for non-spun soy protein. Soy beans are flattened and dried, giving them a very similar texture to TSP/TVP. It can be used interchangeably in recipes that call for TSP/TVP. The nice thing about Soy Curls is that since they are not spun, they do not contain excitotoxins. Hope this helps, LaDonna Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 3, 2009 Yes, we had soy curls the other day, and they are quite nice. Don't remember where I picked them up, though! I am making a lot more soups and stews right now - trying to be more frugal - so TVP may find its way into more recipes around here. Pam On Sat, Jan 3, 2009 at 12:24 PM, Gracious Hospitality <gracioushospitality wrote: >> Just a quickie.....doesn't TVP contain egg in it....that's why we >> stopped using it. > > TVP is pure spun vegetable protein --- usually soy, but sometimes > wheat. That's why it's important to read the label to know the > source. Frequently health food stores sell it in bulk without > ingredients listed, so it's important to ask them to find their > original box so they can varify the ingredients. Sometimes TVP is > mixed with egg products to make a specific meat substitute --- for > example, the product called Soy Chik has eggs and other ingredients in > it in addition to the TVP. > > If you can find TSP, you know that the product is Textured Soy > Protein. TVP is Textured Vegetable Protein and is usually made from > soy, but sometimes wheat, and occasionally maybe even a combination of > the two. > > There's a product called Soy Curls which is the brand name for > non-spun soy protein. Soy beans are flattened and dried, giving them > a very similar texture to TSP/TVP. It can be used interchangeably in > recipes that call for TSP/TVP. The nice thing about Soy Curls is that > since they are not spun, they do not contain excitotoxins. > > Hope this helps, > LaDonna > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 4, 2009 I get my soy curls from www.azurestandard.com Zita ________________________________ pdw <pdworkman Saturday, January 3, 2009 4:10:57 PM Re: Re: TVP Yes, we had soy curls the other day, and they are quite nice. Don't remember where I picked them up, though! I am making a lot more soups and stews right now - trying to be more frugal - so TVP may find its way into more recipes around here. Pam On Sat, Jan 3, 2009 at 12:24 PM, Gracious Hospitality <gracioushospitality @gmail.com> wrote: >> Just a quickie..... doesn't TVP contain egg in it....that's why we >> stopped using it. > > TVP is pure spun vegetable protein --- usually soy, but sometimes > wheat. That's why it's important to read the label to know the > source. Frequently health food stores sell it in bulk without > ingredients listed, so it's important to ask them to find their > original box so they can varify the ingredients. Sometimes TVP is > mixed with egg products to make a specific meat substitute --- for > example, the product called Soy Chik has eggs and other ingredients in > it in addition to the TVP. > > If you can find TSP, you know that the product is Textured Soy > Protein. TVP is Textured Vegetable Protein and is usually made from > soy, but sometimes wheat, and occasionally maybe even a combination of > the two. > > There's a product called Soy Curls which is the brand name for > non-spun soy protein. Soy beans are flattened and dried, giving them > a very similar texture to TSP/TVP. It can be used interchangeably in > recipes that call for TSP/TVP. The nice thing about Soy Curls is that > since they are not spun, they do not contain excitotoxins. > > Hope this helps, > LaDonna > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 7, 2009 You won't find it in most grocery stores. You'll need to go to a health food store or order it off the internet. Trader Joes or Whole Foods may carry it. Judy , " Cathy DuPont " <cathydupont wrote: > > Hi all, > > Where can I find Textured Vegetable Protein in the grocery store? Read about it in another thread, and I would like to try it. > > Thank You, > Cathy > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 7, 2009 Although I live in a fairly small town (40,000 people) and I can find it in almost all of my local supermarkets. I can also find organic versions of almost everything sitting right there on the shelves next to the nonorganic products. The times, they are a-changin'.... - DJ ----------------------- Always remember: Today's mighty oak is simply yesterday's nut that held its ground... Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 7, 2009 I've found TVP at Krogers in Keller,texas/Tarrant county.Im sure Krogers stocks it on a national level. Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 7, 2009 My grocery store has it. (Ingles) it's in a package in the flour-baking- section. cvtfluffy wrote: > > > > You won't find it in most grocery stores. You'll need to go to a health > food store or order it off the internet. Trader Joes or Whole Foods may > carry it. > Judy > > > <%40>, " Cathy DuPont " > <cathydupont@ ...> wrote: > > > > Hi all, > > > > Where can I find Textured Vegetable Protein in the grocery store? > Read about it in another thread, and I would like to try it. > > > > Thank You, > > Cathy > > > > > > > ------ > > > > Checked by AVG - www.avg.com > Version: 8.0.237 / Virus Database: 270.11.9/1988 - Release 03/06/09 19:17:00 > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 17, 2009 When you rehydrate it make sure to add flav ors if it isn't alreadu. I usually add ketchup, pepper, little liquid smoke. Donna Sent from my Verizon Wireless BlackBerry " fruffy21 " <fruffy21 Tue, 17 Mar 2009 19:37:01 Re: Main Dishes/TVP/Kathy I've used the frozen Boca soy crumbles before and they're pretty good. I just wasn't sure about the TVP because it looked like a bag of sand or gravel. Hard to imagine what it will look/taste like when it's rehydrated. , thelilacflower wrote: > > Don't be afraid, you have to experiment. What are you afraid of????? > We would still be in caves if we didn't branch and and try new things, create and experiment. The worst thing that will happen is you will love them or maybe not. > Buy frozen Crumbles, Quorn and Boca have them. > Donna the Evil Kneivel of foods in the kitchen. > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 17, 2009 thanks for the tip! , thelilacflower wrote: > > When you rehydrate it make sure to add flav ors if it isn't alreadu. I usually add ketchup, pepper, little liquid smoke. > Donna > Sent from my Verizon Wireless BlackBerry > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 14, 2009 I had my first piece of TVP meatloaf yesterday and even tho the texture was odd to me, not like regular meatloaf, it tasted very good. Now to learn to cook with it.!! All the best, Pam , Donnalilacflower <thelilacflower wrote: > > > You can find it unflavored dry or buy frozen flavored Crumbles> Quorn makes them too in the frozen section. > Donna > Barn's burnt down ....... > now I can see the moon. > Source: Masahide 1657 - 1723 > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted May 14, 2009 We eat a lot of TVP here. I suggest that your first TVP trials be in spicy meals (the taco stuff is perfect for that.) It's cheap, too. Jeanne in GA Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 24, 2009 I don't know exact amounts - but I would say a cup???? may be too much as it expands when you add the water -- however you cook it up just like you would hamburger it is suppose to take on the flavos you cook with (or you may want to add some seasoning to it as before you put in the lasagna mixture -- we use Braggs Amino Acids for nearly all of our seasoning- this recipe sounds wonderful -- if you have a moment send it this way I would love to try it. -- In , unita walburn <uwalburn wrote: > > I am using TVP for the 1st time today. Does anyone know the substition amount/ I am making vegan lasagna with zuchini from the garden. > Unita Walburn > Mulberry Island Station Homestead > Berefoot Books Stall Holder > visit my site @ www.mybarefootbooks.com/UnitaWalburn > > > > > Quote Share this post Link to post Share on other sites
Guest guest Report post Posted July 24, 2009 It turned our fabulous. My carnivore husband ate 1/2 a pan of it. Here's what I did: 1 1/2 jars of pasta sauce w/ 1c reconstituted TVP, 2 tbls vegan cream cheese, 1/4 c nutritional yeast. I used brown rice lasagna noodles boiled in FF veg broth for flavor. For the layers I put I coat of sauce on the bottom, then noodles, sauce, 1/4 in slices of fresh zuchinni, and a small amount of galaxy vegan mozzarella to taste. You can lalyer any way you'd like. I added no salt. I did add fresh parsley to the sauce. Cook until bubbling..Enjoy!! I am going to try the Bragg's amino acid suggestion. I just ordered some with my next co-op order. Thanks for the suggestion. I also like spinach in my lasagna, but was out of spinach in the garden, Unita Walburn Mulberry Island Station Homestead Berefoot Books Stall Holder visit my site @ www.mybarefootbooks.com/UnitaWalburn ________________________________ bliss.wendy <bliss.wendy Thursday, July 23, 2009 8:37:37 PM Re: tvp I don't know exact amounts - but I would say a cup???? may be too much as it expands when you add the water -- however you cook it up just like you would hamburger it is suppose to take on the flavos you cook with (or you may want to add some seasoning to it as before you put in the lasagna mixture -- we use Braggs Amino Acids for nearly all of our seasoning- this recipe sounds wonderful -- if you have a moment send it this way I would love to try it. -- In @gro ups.com, unita walburn <uwalburn@.. .> wrote: > > I am using TVP for the 1st time today. Does anyone know the substition amount/ I am making vegan lasagna with zuchini from the garden. > Unita Walburn > Mulberry Island Station Homestead > Berefoot Books Stall Holder > visit my site @ www.mybarefootbooks .com/UnitaWalbur n > > > > > Quote Share this post Link to post Share on other sites
