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Old 06-23-2010, 07:00 PM   #40
2myladyblue
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Default FYI:

Textured Vegetable Protein (TVP) is a high-fibre, high-protein meat substitute made from soy flour and available in a selection of flavoured and unflavoured varieties, as well as different sizes (large chunks to small flakes).

TVP has a similar texture to ground meat when cooked and works well in dishes sich as casseroles, pasta sauces, soups & chilis. TVP absorbs spices and flavourings well, much like tofu, so it is an extremely versatile staple. Try adding a half cup of TVP while cooking, or saute rehydrated TVP with diced tomatoes, onion & chili powder for an easy taco filling.

*Because TVP is a dehydrated product, it needs to be reconstituted in hot water for about ten minutes or in the cooking process before being eaten.
Reconstitute TVP with boiling water in equal amounts and allow to sit about 10 minutes.

*Note* 1/2 c dry TVP = 1 lb. hamburger
(after reconstitution)


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