TVP (texturized vegetable protein)

 First, I do not profess to be vegan, but I do find TVP to be a great alternative ingredient in my healthy living adventure.

TOFU is now old school, there is a new favorite vegan ingredient taking the spotlight.  TVP of textured vegetable protein is a soy-based meat alternative that is a compete source of protein.  One of the many benefits of TVP, aside from its meat-like texture and versatile flavor, is that it is an excellent protein source for those following a meat-free diet.   TVP can be seasoned to make sausage gravies, chili, added to a vegetable soup, used as taco "meat" etc.; pretty much anything you would use ground meat for you can use TVP for.  

TVP Meatloaf:

Ingredients:

2  16 oz. packages vegetable protein crumbles (Boca or Morningstar)

 1 medium onion, chopped

5-6 garlic cloves, crushed in a garlic press or finely chopped

1 tablespoon dried parsley

1/2 tablespoon chili powder

1/2 tablespoon seasoned salt

1/4 cup Worcestershire sauce*

2 eggs, beaten

3/4 cup milk

1/2 cup ketchup

3 tablespoons firmly packed brown sugar

1 teaspoon seasoned salt

1 teaspoon dry mustard

1/2 teaspoon ground black pepper

DIRECTIONS:

Mix, place in loaf pan coated with non stick spray, bake 90 minutes at 350 degrees.

Prior to baking top with your choice of ketchup, ketchup & brown sugar, or even BBQ sauce

Let rest 15 minutes, slice and serve.

TVP Sausage Gravy:

ingredients

1 cup TVP granules

1 cup very hot water

1 teaspoon soy sauce

3 cups water

1 bouillon cube, your favorite flavor

1/2 cup flour

1/2 teaspoon poultry seasoning

1/2 teaspoon marjoram

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon oil

1 small onion, minced

12 biscuits

directions

In a small bowl, stir together the TVP, hot water and soy sauce. Set aside for 5-10 minutes.

In a large measuring cup, stir together water, bouillon cube, flour, poultry seasoning, marjoram, salt and pepper.

Meanwhile, in a large heavy skillet, saute onion in oil. Add TVP and saute for another minute. Add bouillon mixture and whisk slowly, bringing to full temperature.

When gravy is thick and hot, serve over biscuits.