TVP can be easily incorporated into any dish made with ground meat.
Textured vegetable protein (TVP) is an inexpensive, low-fat, high-fiber protein source made from soy that mixes well with meat; is easy to prepare and keeps for months in your pantry. Originally conceived as a meat replacement, TVP also works well as a meat extender. With the use of a few simple pointers, you may find that your family can’t tell the difference between meals made with a mixture of meat and TVP and meals made with meat alone. Using TVP will benefit your health, your budget and your waistline. Add this to my Recipe Box.
Instructions
1. Rehydrate the TVP in a bowl according to the package directions. If you like you, can use vegetable broth, chicken broth, beef broth or even leftover juice from canned tomatoes in place of the water. Each oz. of dry TVP yields about 3 3/4 oz. of meat substitute once the liquid has been added and absorbed.
2. Cook ground meat in a skillet, stirring occasionally, until all the meat is browned. Break up any larger pieces of meat as it cooks; this is sometimes necessary when using ground turkey. Drain off the fat if you prefer.
3. Add the cooked meat to the bowl of TVP, mix them together and use the mixture as a pound-for-pound substitute for meat in your recipe. Start out with at least one part of rehydrated TVP to three parts of cooked meat and increase the proportion of TVP to meat over time according to your own taste.
Tags: made with, cooked meat, ground meat, meals made, meals made with