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The Vegetarian Useful resource Group Weblog

Posted on
February 19, 2024 by
The VRG Weblog Editor

By Reed Mangels, PhD, RD

I used to be squatting down in entrance of a bin within the bulk meals part of a neighborhood retailer, when somebody requested, “What are you making with that?” He was curious in regards to the TVP chunks that I used to be scooping right into a container. I instructed him that I deliberate to make use of the chunks in a curry sauce with cauliflower. Extra questions adopted – How do you cook dinner TVP chunks? What else are you able to do with them? How do they style? Do TVP chunks have protein? We chatted for some time. Afterwards, I saved desirous about TVP chunks, a product I take advantage of each few weeks.

TVP is constructed from defatted soy flour which is made right into a paste and shaped into completely different shapes like strips, chunks, and flakes. The shapes are dehydrated. I typically use the chunks in recipes rather than seitan strips or cubes or as a substitute of diced tofu. For the reason that dehydrated TVP chunks are shelf secure, they are often saved available to make use of anytime.

To rehydrate the TVP chunks I put them in a heatproof bowl and canopy them with boiling water. I allow them to sit, lined, for about 10 minutes after which drain off any extra liquid. Rehydrated TVP has a reasonably bland style. Some recipes name for soaking TVP chunks in scorching broth, as a substitute of water, so as to add taste. Since I often use them in extremely flavorful sauces, I don’t discover it needed to make use of broth for soaking.

In accordance with USDA’s nutrient information base, an oz. of dried TVP has roughly 125 energy, 17 grams of protein, 1 gram of fats, 11 grams of carbohydrate, and 6 grams of fiber. TVP provides iron, zinc, and a few calcium and by itself, is low in sodium.

Listed below are 10 concepts for dishes that embrace TVP chunks:

  1. Make or purchase a curry sauce, warmth it, and blend with rehydrated TVP chunks and steamed greens of your selection.
  2. Barbecue TVP chunks – mix rehydrated TVP chunks with a business or selfmade barbecue sauce and warmth on the stovetop or within the oven or microwave. Serve on a bun or over cornbread.
  3. Make a flavorful brown gravy and add rehydrated TVP chunks and pre-cooked stew greens (e.g. carrots, potatoes, turnips, and parsnips). If you’re in search of a superb gravy recipe, Chef Nancy Berkoff, EdD, RD has a lot of concepts. If you need a superb stew recipe, see the Seitan Stew in this text and change the seitan with rehydrated TVP chunks.
  4. Rehydrated TVP chunks are nice in a stir-fry! Add them together with longer cooking greens like onions and carrots to allow them to absorb a lot of taste.
  5. TVP chunks may be add to your favourite soup recipe or canned soup. If including them to a soup recipe, you’ll be able to skip the rehydrating, so long as they’re in a scorching liquid within the soup pot for not less than 10 minutes. If you’re including them to canned soup, both warmth them within the soup or rehydrate the chunks earlier than including them to the soup.
  6. Sauté rehydrated TVP chunks with sliced peppers and onions and spices and wrap in a whole-wheat tortilla or serve in whole-wheat rolls.
  7. Once you make fried rice, add rehydrated TVP chunks. Right here’s a straightforward recipe for fried rice.
  8. Combine rehydrated TVP chunks with Chocolate Mole Sauce (see the mole sauce recipe in The Savory Facet of Chocolate from Vegan Journal).
  9. Make Chef Nancy Berkoff’s Hungarian Sauce, add sautéed mushrooms and onions, and rehydrated TVP chunks and serve over cooked noodles or different pasta.
  10. Attempt a shepherd’s pie. Mix rehydrated TVP chunks with leftover cooked greens, add some gravy, high with mashed potatoes and bake till scorching.



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