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Textured Vegetable Protein

Advantages of Vegetarianism

Textured vegetable protein is the same substance as textured soy protein, which is a meat substitute made from defatted soy flour. Natural vegetable protein can be bought in bulk at major grocery stores, and in ten-pound bags from health food stores.

Texurized vegetable protein is especially beneficial for those persons who prefer a meatless diet and for those who just love the taste of TVP recipes. The taste and texture resembles that of tofu quite a bit and can be used in place of tofu in recipes.

Because TVP is dehydrated any flavor of liquid you use will soak into the TVP re-hydrating it with that flavor.

Nutritional Content of Textured Vegetable Protein

TVP has all of the nutritional value of the soybean but without the fat. Soybeans do not have that much fat to begin with so TVP is virtually fat free naturally.

If someone were on a weight watchers recipes plan, incorporating TVP or Textured Soy Protein (TSP) into his or her diet would be a great idea. One cup of TVP has 245 calories and 50 whopping grams of protein.

TVP is usually sold as a dehydrated product and usually needs to be re-hydrated before cooking. You can mix a little bit of water, broth, soy sauce, liquid aminos, or tomato juice to re-hydrate TVP.

Then sauté right along with your favorite vegetables, soups, stews, and casseroles. TVP is a wonderful fiber rich food, which makes it excellent for our health.

Tips For Cooking With Textured Vegetable Protein

TVP can be used in chilies, casseroles, stews, tomato sauces, and other textured vegetable protein recipes, replacing ground meat. It will add flavor and nutrition to any meal. TVP can be used as a meat extender.

Simply use half meat and half TVP to make burgers, soy burgers recipes, and meatloafs. Of course you can always use only TVP to make vegetarian meatloaf as well as other vegetarian foods. TVP can be taken along on vacations and hikes because it does not need refrigeration like meat does. Use this wonderful meat replacement in any dish that calls for meat.

Textured Vegetable Protein Burgers Recipe

If you love eating burgers but don’t want all the fat or beef, or if you are on a reducing diet, TVP burgers are the way to go. They are simple to prepare and packed with protein and fiber. Just some of the advantages of vegetarianism.

Ingredients:

  • 2/3 cup TVP
  • 1 1/4 cup vegetable broth
  • 1 egg, beaten
  • 1 cup whole wheat flour
  • 1 onion, diced
  • 1 tbsp tomato sauce
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • dash salt and pepper, to taste
  • safflower oil for frying or grilling
Combine the textured vegetable protein and broth in a large bowl. Allow the TVP to re-hydrate for at least 10 minutes, or until all the liquid has been absorbed. Drain any excess moisture.

Combine the TVP with the remaining ingredients and stir to combine well. Form the mixture into patties and fry in oil on each side until lightly browned, or, grill on a lightly greased barbecue.

You can also make the above recipes using soybeans to make soy burgers. Simple wash and soak one pound of soybeans overnight.

Cook the soybeans until soft and grind in your blender with the broth. Then add all of the rest of the ingredients above, mix well and form into patties.

Source: http://vegetarian.about.com/od/veggieburgerrecipes/r/spicytvpburger.htm



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