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REMEMBERING TVP


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I do not use anything with soy in it since I had cancer, and I read some research showing possible connections between breast cancer recurrence and soy.  However, the vegetarian nazis seem intent on forcing plant proteins upon us. (Is the soybean industry giving huge kickbacks to promote soy as food?    :tinfoilhatsmile:

In my survival recipe collection over the years I collected TVP recipes just in case meat became scarce or limited in other ways.  TVP is still a common item sold by prep food companies.   

TEXTURED VEGETABLE PROTEIN (TVP)     

 

TO RECONSTITUTE TVP GRANULES

Pour 7/8 cup boiling liquid over 1 cup granules.  Stir and let stand 5-10 minutes.

 

FOR TVP CHUNKS

Pour 1 cup boiling liquid over 1 cup chunks.  Stir, cover, let stand 5 minutes.  Adding 1 TB ketchup, milk or vinegar to hot water aids absorbing of liquid. 

 

FOR TOP OF STOVE

Add an extra cup of liquid (2 cups total) for each cup of TVP.  Bring to a boil, then lower heat and simmer until fork tender but not mushy.  Broth or stock makes a good simmer liquid.

 

FOR MICROWAVE

Combine 2 c broth, stock, or water with 1 cup chunks.  Cover tightly with plastic wrap. 

Cook on high power (700 watts) for 5-6 minutes, checking after 2 minutes and adding liquid if needed. 

 

TO STORE RECONSTITUTED TVP

Keep in refrigerator, wrapped in plastic, for 2-3 days.

Freeze for later thawing via microwave or refrigerator.

 

TO FLAVOR PLAIN TVP

TVP is more bland than the food it replaces, so extra seasoning is required to give them flavor and savor. 

1.  Use flavored sauces or gravies.

2.  Reconstitute by soaking or simmering in highly seasoned broth or sauce.

3.  Soak or simmer in a water-soy sauce blend (allow for extra salt in recipe).

4.  1 c granules + 7/8 c hot water + 1 TB soy sauce

5.  2 c chunks + 2 c boiling water + 2 TB ketchup

6.  1 c granules + 2 TB soy sauce + 2 TB tomato paste + hot water to make 1 cup

7.  1 c granules + 3/4 c hot water + 1 TB ketchup + 1 tsp salt + 1/2 tsp each oregano, marjoram and

      garlic powder

 

TO FLAVOR BEEF CHUNKS

Completely cover 1 cup beef pieces with warm water mixed with beef bouillon.  Let stand 15 minutes. 

If adding to wet dishes, add dry TVP plus 1 3/4 c liquid for cash cup of chunks.  Use in stews, stroganoffs, casseroles, or wherever chunk meat is used.

 

TO FLAVOR BEEF GRANULES

Completely cover 1 cup granules with warm water in which beef bouillon was dissolved and let stand 10 min.  Use in place of browned hamburger. 

 

BEEF FLAVOR COMPLEMENTARY SEASONINGS

basil                             celery salt                   rosemary        

bay leaves                   garlic salt                    sage               

beef bouillon               marjoram                     salt and pepper                                  

cayenne                      MSG                             seasoned salt

chili                              oregano                       thyme

              

TO FLAVOR CHICKEN CHUNKS

Completely cover dices with warm liquid (water + bouillon) and let sit 15 minutes. 

To add to wet dishes that will be cooked longer use 1 3/4 c soak liquid for each cup of TVP.

Use in place of chunk or diced meat. 

 

FOR CHICKEN TVP GRANULES

Completely cover 1 cup granules with warm water to which chicken bouillon was dissolved and let stand 10 min.  Use in sandwiches spreads, or salads

 

COMPLEMENTARY SEASONING FOR CHICKEN TVP DISHES

bay leaves                   marjoram                     poultry seasoning

celery salt                   MSG                             sage

chicken bouillon          oregano                       salt and pepper

curry powder               paprika                       seasoned salt

garlic powder              parsley                        tarragon

                                                                        thyme

                                                                                  

HAM TVP DICES

Completely cover ham dices with warm water.  Let stand 15 min to reconstitute.

 

HAM TVP GRANULES

Cover with warm water.  Let stand 10 min to reconstitute.  good in soup, ham loaf or sandwich spread.

 

COMPLEMENTARY SEASONING FOR HAM TVP DISHES

celery salt                   marjoram                     parsley

cloves                          mustard                       sage

curry powder               MSG                             salt

garlic                           pepper                        seasoned salt

garlic salt                    paprika                       thyme

 

SAUSAGE TVP

Completely cover 1 cup TVP with warm water.  Let stand 10 min to reconstitute. 

 

COMPLEMENTARY SAUSAGE TVP SEASONINGS

basil                             garlic                           pepper           

beef bouillon               marjoram                     salt

cayenne                      MSG                             seasoned salt

celery salt                    oregano                       thyme

 

 

UNFLAVORED TVP RECIPES

 

SAUSAGE GRAVY ON BISCUITS (makes 1 quart gravy)

1 cup TVP granules

7/8 cup hot water

1 TB soy sauce

1/2 c flour

1/4 c margarine or oil

4 cups warm vegetable stock

2 tsp powdered sage

1 tsp marjoram

1/2 tsp salt

1/4 tsp pepper

16 biscuits

Stir granules, hot water and soy sauce together and set aside.  Toast flour in heavy pan for 10-15 min. until you can smell the aroma, stirring occasionally so it does not scorch.  Stir in margarine and cook a few minutes.  Slowly whisk in (slowly to avoid lumps) the remaining ingredients except TVP.  When gravy bubbles, stir in the soaked TVP.  Split biscuits, top each with 1/4 cup of the gravy.  (May be made ahead and microwaved to reheat.)

 

CHINESE BARBECUE CHUNKS

2 cups chunk TVP

2 c boiling water

2 TB ketchup

1/3 c ketchup

1/4 c brown sugar

2 TB dark sesame oil

2 TB soy sauce

2 tsp 5-spice powder

Combine TVP, boiling water, and 2 TB ketchup in a 2 qt pot.  Let stand 10 min.  Cover, microwave on medium heat for 10 min. or simmer 20 min adding more liquid if needed.  Mix 1/3 c ketchup, brown sugar, oil, soy sauce and 5 spice powder in a small pan.  Add any liquid from chunks and heat.  Stir well.  When sauce boils, add chunks and let marinate 30 minutes or more.  Just before serving, reheat in covered dish.  Microwave on medium heat 5 min or bake at 350 for 15 min.  Stir once.        

 

FIVE SPICE POWDER

1 tsp ground fennel

1 tsp cinnamon

1/2 tsp ground star anise

1/2 tsp ground cloves

1/4 tsp cayenne pepper

Total is 3 1/4 tsp 5-spice powder. 

 

NOODLE SOUP (6 svgs)

1 c chopped onions

2 TB olive oil

6 c hot water

1 c TVP granules

2 c broken noodles

1 tsp salt

In a pot, heat oil and sauté onions until soft and just starting to brown.  Add remaining ingredients.  Bring to a brisk boil. k Cook 10-15 min.   Serve hot with chopped parsley. 

VEGETABLE SOUP (6 svg)

1 c TVP granules

3/4 c hot water

1 TB ketchup

2 TB olive oil

1 large onion, chopped

2 cloves garlic, minced

1 can diced tomatoes

4 c hot stock

1 tsp basil

1 tsp oregano

1 tsp salt

10 oz package frozen mixed vegetables

Stir TVP, 3/4 c hot water, and 1 TB ketchup together and set aside. 

Heat olive oil in large pot.  Sauté onion 5-10 minutes.  Add TVP and remaining ingredients except frozen vegetables.  Heat, when soup begins to boil, stir in frozen vegetables.  Simmer until tender, about 10 min. longer. 

 

VEGGIE BURGERS (6 svgs)

1 cup TVP

3/4 c hot water

1 TB ketchup

1 tsp salt

1/2 tsp each oregano, marjoram, and garlic powder

1/4 c grated carrot

1/4 c celery, chopped fine

2 TB green onions, chopped fine

2 TB parsley, chopped fine

1/2 c gluten flour or 1/4 c regular flour

2 TB oil

Combine TVP, water, ketchup, salt and seasoning in a medium bowl.  Let stand 10 minutes.

Mix in finely chopped vegetables.  Stir in enough flour to make a firm mixture.  Press into 6 patties, about 4 inches wide, using 1/2 cup each.  Heat oil in a skillet.  Fry patties 8-10 minutes per side on medium low heat until browned.  Serve in buns. 

 

DEVILLED BURGERS (8 svg)

8 split hamburger buns

2 c TVP granules

1 3/4 c boiling water

6 oz tomato paste]

1/2 c water

1/2 tsp salt

1 tsp oregano

1 tsp cumin

1 tsp Worcestershire sauce

1/2 tsp Tabasco sauce

Split buns, toast if desired.  Mix TVP and boiling water and let stand 10 minutes. 

In a separate bowl, mix remaining ingredients to make a sauce. 

Stir in TVP, adding liquid to make spreadable if necessary.  Put buns on cookie sheet, spread with TVP mixture to the edges of each bun.  Broil under preheated broiler 4-5 min until bubbly.

Add a cheese slice on each if desired.

 

SLOPPY JOES (8 svgs)

8 hamburger buns

1 3/4 c hot water

1 TB oil

2 cloves garlic, minced

1 green pepper, chopped

6 oz tomato paste

1/2 c water

1 tsp oregano

1/4 c ketchup

1/4 tsp cayenne

1 tsp Worcestershire sauce

1 TB honey, optional

Heat a skillet and add oil.  Sauté garlic, onions, pepper and TVP.  Mix water with tomato paste and seasoning into the pan and stir to blend.  Bring to a boil and taste.  Salt if needed.  Simmer to a thick but spreadable sauce, adding water if needed.  Split buns.   Spoon sauce on bottom of bun and top with remaining half.

 

FRENCH BREAD PIZZAS (4 svgs)

1 loaf french bread    

1 c TVP

7/8 c boiling water

1 large onion

1 green pepper

1 small zucchini

1 tsp fennel seed (opt)

1/4 tsp red pepper flakes

4 oz mozzarella cheese

1 c sliced mushrooms

2 TB olive oil

14 oz pizza sauce

1 TB each oregano and basil

Preheat oven to 375.  Cut  French bread lengthwise, then cut in half.  Put on cookie sheet.

In bowl, soak TVP and hot water.  Slice vegetables, thin and put in another pyrex bowl.  Cover with plastic wrap, and microwave on high 2 min. to soften them.  Add mushrooms.  In skillet, heat olive oil.  Saute TVP and pizza sauce until heated through.  Spread sauce on French bread pieces, divide vegetables between them.  Mix herbs and sprinkle on top.  Top with shredded mozzarella cheese and bake 15-20 min. at 375 degrees.

 

 LENTIL SOUP (7 cups)

1 c dry lentils

6 cup water

1 large carrot, diced

1 bay leaf

2 TB olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 c chopped celery

1 cup TVP

2 TB soy sauce

2 T B tomato paste

Simmer the lentils, water, carrot and bay leaf in a large pot for 20 min.  Separately sauté the onions, garlic and celery in olive oil until soft.  Add to the cooking lentils.  Add remaining ingredients and cook 20-30 min until lentils are soft.  Adjust seasoning.

 

CHILI (4 quarts)

2 c TVP flakes

2 TB ketchup

2 c boiling water

1 large onion, chopped

1 green pepper, chopped

2 cloves garlic, chopped

1 chopped hot pepper (optional)

2 TB olive oil

2 TB chili powder

2 tsp cumin

2 tsp oregano

1/2 tsp cayenne

two 28 oz cans chopped tomatoes

two cans cooked red beans with liquid

2 c hot water or broth

1 can corn, optional

Pour 2 c boiling water over the TVP and ketchup.  Let stand 10 min.  Chop onions, garlic, pepper and place in a large pot with 2 TB oil and sauté over med heat a few minutes. 

Add seasonings to TVP and stir.  Add TVP to pot with onions and cook a few minutes.  Stir in tomatoes and beans with their liquid.  Add broth or hot water.  Cover, simmer 30 min. to 1 hour.  Taste and add salt.  If desired add corn for the last 15 min. of cooking.

 

MINISTRONE (8 servings)

1 c dry pinto beans

1 quart water

3 cloves garlic, crushed

1 bay leaf

1 quart water

1 cup TVP granules

1 med onion, chopped

2 TB olive oil

3 carrots, diced

1 quart hot stock

two 16 oz can cut up tomatoes

1 c frozen peas or diced zucchini

1 tsp salt

1 tsp oregano

1 tsp basil

1/2 tsp marjoram

1 c leftover cooked pasta or rice

Soak beans overnight in 1 quart water.  Drain and rinse. 

Simmer the beans, garlic, bay leaf and another quart of water in a large pot about 1 hour or until beans are tender.  After 45 minutes, add TVP and keep cooking until beans are tender.  Add more liquid if needed.  In another pot, sauté onions in olive oil.  When onions are soft, add carrots and stock and b ring to a boil.  Add remaining ingredients and the beans and the TVP mixture.  Simmer 15 minutes and taste for seasoning.  If desired, serve in big bowls and sprinkle with cheese.

 

CREOLE CHUNKS (6-8 svgs)

1 c TVP chunks

1TB ketchup

1 c boiling water

1 TB olive

1 med onion, chopped

1 diced green pepper

2 c stewed tomatoes

1 clove garlic, crushed

1 bay leaf

1 tsp salt

pinch cayenne pepper

Combine TVP, ketchup, boiling water.  Soak 10 minutes.  Cover with plastic wrap and microwave on med setting for 10 min, or simmer for 20 min on stovetop, adding more liquid if needed.  Separately cook onions and pepper either by microwaving on med heat (350 watts) for 3 minutes, or by sautéing in olive oil.  Add TVP, cook a few minutes longer.  Remove a bay leaf, and season to taste.  Serve over rice. 

 

RED BEANS AND RICE (8 svgs)

2 cups dried red beans

6 cups water

1 large onion, chopped

6 large cloves garlic, minced

2 quarts boiling water

2 cups TVP granules

3 TB chili powder

1 TB cumin

1 cup raw rice

2 cup water

1 tsp salt

Soak beans overnight in 6 cups water.  Drain and rinse well.  Place in large kettle with chopped onions, garlic and 2 qts boiling water.  Bring to a boil, then simmer covered 45 minutes.  After 45 minutes, add TVP, chili powder and cumin.  Cook another 20-40 min. until beans are done and most of water is gone.  Taste for salt.  Meanwhile, cook rice.  When it is done, mix with beans and add more cayenne if desired, for extra kick.

 

HERBED LOAF (16-18 slices)

3 c TVP

2 1/2 c boiling water

1/4 c ketchup

1 tsp basil

1/2 c finely chopped onions

2 TB olive oil

1 c gluten flour or 3/4 c flour

1 tsp salt

1/4 tsp pepper

1/2 tsp each garlic powder, oregano and marjoram

1/2 c minced parsley

In large bowl mix TVP, boiling water and ketchup.  Let soak 10 min.  Sauté onions in olive oil until soft (or microwave).  Add onions to TVP, then stir in remaining ingredients.  Lightly oil loaf pan.  Pack mixture tightly, smoothing the top and bake 45 minutes at 350 degrees.  If it gets too brown, cover with foil.  After removing from oven, let stand in pan for 10 minutes.  Run a knife around the edges to loosen loaf and turn out on platter.  Garnish as desired.  Serve if desired with tomato sauce or gravy.

 

TVP HASH

1 c TVP granules

1 TB ketchup

7/8 c boiling water

20 oz package frozen hash browns, or 4 large potatoes, peeled and grated

1 TB oil

1/2 c oil

2 TB parsley

Mix TVP, ketchup and boiling water and let soak 10 minutes. 

Have potatoes thawed and heady.  Over med. high heat, sauté TVP with onions, then mix into potatoes. Fry mixture in a little oil but cook 10-15 min per side so it browns.  Cut in wedges to eat. 

 

STUFFED CABBAGE ROLLS (makes 12)

1 large cabbage

4 oz drained canned mushrooms

1 c boiling water

1 c TVP

7/8 c boiling water

1 TB ketchup

1 medium onion, chopped (1 cup)

1 clove garlic, minced

1 TB olive oil

1 cup rice

1/4 tsp nutmeg or mace

1/2 tsp coriander

Soak TVP in boiling water and ketchup.  Core cabbage, place in colander upside down.  Pour boiling water over the leaves to loosen, or microwave the cabbage for 5 minutes at 750 watts.  Cool slightly, and peel off 12 leaves.  Remove hard center from each rib.  Chop mushrooms.  Sauté onion and garlic in oil until soft (or microwave 2 minutes).  Combine rice, chopped mushrooms, onions, garlic, TVP, salt, pepper, nutmeg or mace and coriander.  Put each cabbage leaf on your work surface, with the outside down.  Fill with 2 TB mixture and roll.  Put seam side down.  In 11x 9 inch baking dish lightly greased.

Make a sauce of:

16 oz can tomatoes

1 tsp honey

Spoon over cabbage rolls, cover with foil, and bake 35 minutes at 350 degrees or cover tightly with plastic wrap and cook about 15 minutes on med-high heat in microwave.  Poke holes in plastic, uncover and serve. 

 

STUFFED GREEN PEPPERS

Make up stuffing mixture same as for cabbage rolls.  Cut 4 green peppers in half and remove seeds.

Fill with stuffing, place in oiled dish.   A 11 cup hot water around the base of the peppers.  Top off with sauce before baking the same way as for cabbage rolls.

 

TVP STROGANOFF (6 svgs)

1 c TVP chunks

2 TB catsup

1 1/2 c hot water

2 TB margarine

1 c thinly sliced onions

1 c sliced mushrooms

1 TB margarine

1 TB flour

1 c vegetable broth

1 TB ketchup

2 TB sour cream

Combine TVP, 2 TB ketchup, 1 1/2 c hot water, and let stand 10 min, then simmer 20 min on stovetop or cover with plastic wrap and microwave 10 min. on medium setting.  Saute onions in 2 TB margarine for 15 min or microwave 3 min until soft.  Add sliced mushrooms, and heat through.  Set aside.

In another pan, melt 1 TB margarine and blend in 1 TB flour.  Cook a minute or two, then slowly blend in stock.  Stir and cook until bubbly.  When sauce is thick, stir in 1 TB ketchup, the sour cream and the TVP.  Stir in onions and mushrooms.  Heat through but do not boil.  Serve on noodles or rice.   

 

LASAGNA

1 c granular TVP

7/8 c boiling water

1 TB olive oil

1/2 c chopped onions

28 oz can of tomatoes, whirled in blender

2 TB minced parsley

1 tsp oregano

1 tsp marjoram

15 oz tofu, pressed and crumbled or ricotta cheese

1 c shredded mozzarella

Combine TVP and boiling water and set aside.  Sauté onions in olive oil.  When soft, stir in tomatoes, parsley and herbs.  Simmer uncovered about 20 min.  Add TVP. 

Cook 12 lasagna noodles until tender.  Arrange 1 layer in a greased 13 x 9 inch pan.  Top with half the sauce.  Layer on 4 more noodles, then layer on the tofu or ricotta cheese, top with last 4 noodles, the remaining sauce.  Top with shredded cheese.  Cover, bake at 350 for 30 min, uncover, bake 10 minutes to dry a bit.  Let stand 5 min before serving. 

Variation: Lasagna Florentine

Thaw 10 oz pkg spinach and drain well. 

Cook 16 lasagna noodles.  Layer as follows:

4 noodles on bottom

spinach, squeezed dry

4 noodles

12 the sauce

4 noodles

tofu or ricotta cheese

4 noodles

remaining sauce

grated cheese

 

SPAGHETTI SAUCE (6-8 servings; enough for 1 lb pasta)

1 3/4 c boiling water

2 c granular TVP

1 TB olive oil

1 med onion, chopped small

2 cloves garlic, crushed

28 oz can plum tomatoes, chopped in blender

1 tsp oregano

1 tsp basil]

1 tsp salt

1/4 c red wine

1 c mushrooms

Combine TVP, boiling water, and let stand.  Meanwhile, sauté onions and garlic in olive oil, or microwave until soft.  Add tomatoes, oregano, basil, salt, and wine to onion mixture.  Add mushrooms.  Simmer 20 min or cover with plastic wrap and microwave 5 min.  Stir in TVP, simmer another 5 minutes (2 min in microwave).  Cook pasta, drain.  Serve sauce with pasta.  Omit TVP if making balls.

 

TVP MEATBALLS

2 c TVP granules

1 3/4 dc boiling water

2 TB olive oil

1/2 c onions, chopped small

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp oregano

1 tsp salt

1 TB soy sauce

1/2 c flour or gluten flour

Mix TVP and boiling water.  Let set 10 min.  Meanwhile, sauté onions in oil until soft. Add TVP, then stir in all seasonings.  Mix well.  Stir flour or gluten into mixture and mix well.  Make into 1 1/2 inch balls, pressing together firmly.  Brown in oiled skillet, rolling over to keep round shape and to brown evenly. 

(Or bake on cookie sheet at 300 degrees until lightly browned).  Makes 20 balls.  Serve in sauce above.

 

TVP STEW WITH HERBS (makes 2 quarts)

1 c TVP chunks

1 TB ketchup

1 c boiling water

2 TB olive oil

3 garlic cloves, minced

1 med onion, chopped coarsely (about 1 cup)

2 TB ketchup

1 tsp salt

1 tsp oregano

2 ribs celery, sliced

3 carrots, sliced

3 potatoes, chunked

1 bay leaf

4 c hot vegetable broth

1 tsp marjoram

1/2 tsp thyme

1/4 c chopped parsley

Mix TVP, 1 TB ketchup, and 1 cup boiling water.  Let stand 10 minutes.  Saute garlic and onions in oil until soft.  Put in a casserole or large pot  Add TVP and remaining ingredients except parsley. 

Cover with plastic wrap tightly and microwave 5 min on high heat or simmer covered 30 min until vegetables are tender.  Microwave on low 15 minutes and remove bay leaf.  Stir in parsley. 

Variations

1.  Omit potatoes, and serve over noodles or rice.

2.  Add extra 4 cups broth to make a chunky soup.

 

 

 

ENCHILADA SAUCE

2 TB oil

1 c chopped onions

1/4 c flour

2 TB chili powder

2 tsp cumin

1 tsp garlic powder

1 quart water

1 tsp salt

Sauté onions in oil.  Sprinkle in flour and seasonings and stir.  Cook a few minutes, and add with a whisk or very slowly.  Whisk as it thickens, and simmer 20 min.    

 

BEAN AND TVP BURRITOS

10 large tortillas

1 c dried pinto beans

3 c water

1 bay leaf

3 cloves garlic, minced

1/2 c TVP granules

1/2 c less 1 TB hot water

1 TB hot bean liquid

2 tsp chili powder

1 tsp cumin

1 tsp salt

1 TB olive oil

1 c chopped onions

Soak beans overnight in 3 c water.  Drain, rinse and cook in 3 c fresh water with the bay leaf and garlic. 

When beans are soft, drain but save the water.  Combine TVP, hot water, hot bean liquid and seasonings.  Saute onions in oil until soft.  Add to beans, stir in TVP.  Cook a few minutes, then mash or put beans in blender until fairly smooth.  Add bean liquid if needed to keep from getting too dry.  Taste mixture, add hot sauce to taste.  Fill burritos.  May be made ahead, wrapped, and heated through before serving. 

Variations

1.  Green Chili Burritos: add 4 oz can green chilies, mild or hot, drained, when running through the

     blender.

2.  Tostadas: Fry tortillas crisp in hot oil.  Spread each with 1/3 c filling, top with grated cheese,

     shredded lettuce, and chopped green onions.

3.  Enchiladas: make burritos, put in baking dish seam sides down.  Pour enchilada sauce over

     and bake 20-25 min. at 350.  Top with shredded cheese if desired.

 

TAMALE PIE

1 c cornmeal

4 c water

1 tsp salt

1 c TVP granules

7/8 c boiling water

2 TB olive oil

1 large onion, chopped

16 oz can chopped tomatoes

1 pkg frozen corn

1 green pepper, cho0p0ped

1 jalapeno pepper, chopped

1 TB chili powder

2 tsp cumin

1/2 tsp garlic powder

1 tsp salt

few drops hot sauce

4 TB sliced black olives

For mush: combine meal, water, and salt in 2 quart dish.  Microwave on high 6 min, remove and stir.  Cook 6 minutes more.  Should be thick and bubbly.  Lightly oil a 9x9 inch pan and spread in half the mush. 

Filling:

Cook and stir onions, green pepper and jalapeno in olive oil until soft.  Add TVP, seasonings and stir well to mix.  Cook a few minutes, then add 16 oz chopped tomatoes.  Add remaining ingredients and layer in the pan on top of the mush.  Spread mush on top.  Bake 30 min at 350 or microwave on high for 10 minutes. 

Variation

Omit mush – put filling in pan and top with cornbread batter.  Bake 30 min at 375 degrees. 

 

TACO SALAD (6 svgs)

6 10 inch tortillas

1 c TVP granules

7/8 c boiling water

]1 TB olive oil

1/2 c chopped onions

1/2 tsp oregano

8 oz can tomato sauce

1 can pinto beans, drained

2 tsp chili powder

1 tsp cumin

1/2 c shredded lettuce

Toppings

chopped fresh tomatoes

grated cheese

sour cream

Heat oven to 350.  Put 6 glass oven proof bowls on a large cookie sheet.  Warm tortillas (microwave in damp paper towel on high for 1 minute) and press into bowls.  Crimp them to make them fit.

Bake 12-15 minutes to lightly brown.  Cool.

Mix TVP and boiling water.  Let sit 5 minutes.  Saute onion in oil until soft.  Stir in TVP, tomato sauce, drained and rinsed beans, chili powder, cumin, oregano and mix well.  Simmer 15-20 min.

Place a tortilla shell on each plate.  Inside each one, place 1/2 cup shredded lettuce and divide the TVP mixture evenly for each.  Top with chopped tomatoes, cheese, sour cream as desired.

 

                                                                                                                 BEEF FLAVORED TVP RECIPES

 

 BEEF TVP & POTATOES

4 c dehydrated potato slices (or 2 cups diced)

1 1/2 c Hamburger TVP

1/2 – 1 c dehydrated onions

1 beef bouillon cube

1 tsp salt

1/4 tsp pepper

2 TB margarine

2 TB chopped parsley

1/2 c canned condensed beef broth

Place potatoes, beef TVP and onions in separate bowls.  Barely cover with very warm water.  Let stand 15-20 min but do not over-soak.  Dissolve bouillon in 1 cup warm water.  In a greased skillet, layer potatoes, beef TVP, and onions.  Season with salt and pepper, dot with margarine, and sprinkle with parsley.  Pour beef broth over everything.  Cover, bake at 225 degrees F, simmering for 1 hour until potatoes are tender (or simmer on the stovetop). 

Variations

1.  Substitute 4 c fresh potato slices or 4-5 cups diced fresh potatoes for the dehydrated ones.

2.  Substitute 3 c browned hamburger for the TVP.

3.  Substitute 1-2 c chopped fresh onions for the dehydrated onions.

 

BEEF TVP & BEANS AU GRATIN (4-6 svg)

1 lb red beans

1 c dry beef TVP

1/4 c dehydrated onions

2 TB brown sugar

1 tsp garlic salt

1/2 tsp chili powder

1 c dehydrated tomato crystals

1 tsp Worcestershire sauce

1 tsp mustard

3 c water

1 tsp sugar

1 TB oil

1/2 c grated cheese

1/4 c dry bread crumbs

Combine beans and 4 cups water.  Bring to a boil and simmer 5 minutes.  Remove from heat; soak 1 hour.  Mix TVP and onions in a bowl.  Barely cover them with warm water.  Soak 15-20 min and drain.  Combine brown sugar, spices, and tomato crystals, Worcestershire sauce and mustard.  Blend with 3 c water and sugar until smooth.  Combine drained beans, TVP, and onions in greased 2 qt casserole.  Mix cheese and crumbs and sprinkle over the top.  Bake at 325 for 1 hour.  Serves 4-6.

Substitutions

1.  Substitute 2 c browned hamburger for the TVP. Omit soaking.

2.  Substitute 1/2 – 3/4 c chopped fresh onions for dehydrated ones and omit soaking..

3.  Substitute 3 c tomato sauce for the tomato crystals.  Omit 3 c water. 

 

SKILLET BEEF TVP & BEANS

1 lb white beans

1 1/2 c beef TVP, dry

1/2 c dehydrated onions

1 tsp salt

1/2 tsp garlic salt

1/2 c chopped parsley

1/2 tsp thyme

1/8 tsp pepper

1 TB marjoram

1 beef bouillon cube

Combine beans and 4 cups water in a kettle.  Boil 5 min, remove from heat and soak 1 hour. 

Combine beef TVP in a bowl, put onions in with it.  Barely cover both with warm water.  Soak 15-20 min. Dissolve bouillon cube in 1 c warm water.  Drain TVP and onions.  Saute TVP and onions in a large skillet for 2-3 min in margarine.  Drain the beans.  Ad beans and remaining ingredients except parsley and bouillon to the TVP granules and onions.  Pour  bouillon over mixture and stir well.  Simmer 45 min or until beans are rtender, stirring several times.  Cook down until sauce thickens.  Sprinkle with parsley.

Substitutions

1.  3 c browned hamburger can be substituted for the TVP (omit soaking)

2.  1 – 1 1/2 c chopped fresh onions for the dehydrated ones (omit soaking)

 

BEEF TVP AND BARLEY SOUP (6 servings)

1 c beef chunk or 1/2 c dry granules of beef TVP

3/4 c diced dehydrated onions

1/4 c dehydrated celery

1/2 c barley

1 cube bouillon

2 tsp salt

pepper to taste

4 c water

1/4 c dehydrated diced carrots

Combine in large kettle.  Simmer one hour or until barley is tender.  Ladle into soup bowls and serve.

Substitutions

1.  Substitute 3 c browned hamburger for the TVP.

2.  Substitute 1 c chopped onions for dehydrated onions.

3.  Substitute 1/2 c chopped celery for dehydrated celery and omit 1/2 c water.

4.  Substitute 1/2 c diced fresh carrots for dehydrated carrots and omit 1/2 c water.

 

POTATO AND BEEF TVP CASSEROLE (4 servings)

2 c dehydrated sliced potatoes

1/2 c dehydrated vegetables of choice

1/4 -1/2 c dehydrated onions

1 1/2 c beef TVP (dry) plus 1 TB bouillon

1 c tomato crystals

2 to 2 1/2 c warm water

1 tsp sugar

salt and pepper

Place potatoes, vegetables, and onions in separate bowls.  Barely cover with warm water. 

Combine TVP and bouillon in a bowl and barely cover with warm water.  Let both stand 15 min then drain.  Combine tomato drystals, water, and sugar to make a smooth sauce.  Put half the potatoes in a 2-qt casserole.  Layer on the TVP, onions, vegetables and top with the rest of the potatoes.  Season and pour sauce over the top.  Bake 1 1/2 hours at 350 degrees. 

Substitutes

1.  Substitute 1 c fresh vegetables for the dehydrated ones.

2.  Substitute 2 c fresh sliced potatoes for dehydrated ones.

3.  Substitute 1 c chopped onion for the dehydrated ones.

4.  Substitute 3 c browned hamburger  for the TVP.

5. Substitute 2 1/2 c tomato sauce for the tomato crystals and omit the water. 

 

BEEF TVP AND RICE (6 svgs)

1/2 – 3/4 c rice

1/4 c dehydrated green pepper

1/4 c dehydrated onions

1 c beef TVP (measured dry)\

1 TB beef bouillon

1 c tomato crystals

3 c warm water

1 tsp sugar

salt and pepper

1 can vegetable soup, optional

Cook rice until tender.  Let sit covered for 30 min.  Barely cover the green pepper and onion with warm water in the same bowl.  Soak 10-15 minutes.  Combine TVP and bouillon powder in a bowl to barely cover with warm water.  Soak 10-15 min.  Drain vegetables and TVP when the time is up. 

Blend tomato crystals w2ith 3 c warm water and sugar into a smooth sauce.  Combine rice, pepper, onions, TVP and soup in casserole.  Season to taste.  Pour tomato sauce over all, sprinkle with grated cheese.   Bake 40-45 minutes at 350 degrees.  Serves 6.

Substitutions

1.  Substitute 1/2 c diced fresh green pepper or onions for dehydrated vegetables. Decrease water by

     same amount.

2.  Substitute 2 cups browned hamburger for TVP.

3.  Substitute 3 c tomato sauce for the tomato crystals and 3 cups water.

 

TVP BEEF STEW (6-8 servings)

3 TB margarine

2 TB beef bouillon

2 c beef TVP chunk style, measured dry

1 c dehydrated carrots

1/2 c dehydrated peas

1/4 c dehydrated onions

1/4 tsp garlic powder

salt and pepper

Melt margarine in skillet.  Combine all ingredients in skillet and season to taste.  Cover with water. 

Bring to a boil, simmer 45 minutes to 60 minutes.  When vegetables are tender, slowly blend in 2-3 TB of flour to thicken up the gravy.

Substitutions

1.  Substitute 4 cups browned beef chunks for TVP.

2.  Substitute 2 c fresh carrots for dehydrated carrots.

3.  Substitute 1 c fresh or frozen peas for the dehydrated peas. 

4.  Substitute 1/2 c chopped onions for dehydrated onions.

 

HAMBURGER TVP AND LIMA BEAN SUPPER

1 lb dried lima beans

3/4 c tomato crystals and 2 cups warm water

4 oz can mushrooms

4 c dehydrated onions

1/2 tsp dry mustard

1/4 tsp thyme

salt and pepper to taste

1 1/2 c ham TVP (measured moist)

or

1 1/2 c hamburger TVP (measured moist)

1/2 c grated cheese

Put lima beans in large pot, cover with water, and bring to a boil.  Boil 2-3 minutes.  Let soak off the heat 1 hour.  Blend tomato crystals with warm water into a smooth paste.  Drain lima beans, save the liquid.  Combine beans, mushrooms, onions, sauce and spices.  Pour into a casserole.  Arrange TVP on top and add extra liquid to cover.  Bake at 350 for 30 minutes.

Substitutions

1.  Substitute 2 c tomato sauce for crystals and water.

2.  Substitute 8 cups fresh chopped onions for the 4 c dehydrated onions.

3.  Substitute 1 1/2 c chunked ham or 1 1/2 c browned hamburger for the soaked TVP.

 

SLOPPY JOES (6 servings)

1 c tomato crystals

2 tsp chili powder

2 TB beef bouillon

1/3 tsp basil

3/4 TB garlic salt

salt and pepper

1 c cooked red beans

1/2 c dehydrated corn, soaked 15 minutes then drained

1/2 – 3/4 c dehydrated onions

1 – 1 1/2 d dry beef TVP

3 c warm water

2 TB chopped parsley

Combine tomato crystals, chili powder, bouillon, and spices with 3 cups of warm water.

Mix sauce with remaining ingredients and simmer 30-35 minutes before serving over buns, biscuits or bread.

Substitutions:

1.  Chop the beans and corn for a meatier texture.

2.  Substitute 3 c tomato sauce for the crystals and 3 cups of the water.

3.  Substitute 1-2 cups chopped onions for the dehydrated onions.

4.  Substitute 3 c browned hamburger for the TVP.

 

 CREAMED BEEF TVP WITH NOODLES (4 svgs)

2 TB beef bouillon

1 c beef TVP, dry

4 TB margarine

1/2 c dry milk (non-instant)

2 1/2 c hot water

salt and pepper

2 c noodles

4 TB flour

Combine bouillon and TVP in bowl and cover with warm water.  Let sit 15 minutes, then drain.

Melt margarine in skillet.  Add flour, stirring constantly.  Add water and dry milk, stirring to form a gravy.

Season to taste.  When thick, pour over cooked noodles, bread, or biscuits.

Substitutions

1.  Substitute 2 c browned ground beef for the TVP.

2.  Use 2/3 c instant dry milk instead of non-instant dry milk.

 

HAMBURGER TVP SOUP (6 svg)

1 c dry beef TVP

1/4 c dehydrated onions

1/4 c dehydrated potatoes

1/3 c dehydrated carrots

2 TB dehydrated celery

1/2 c dehydrated cabbage

1 c tomato crystals

1/4 c uncooked rice

2 TB beef bouillon

1 c pearl barley

1 small bay leaf, crushed

1/2 tsp thyme leaves

1/4 tsp dry basil

5 tsp salt

1/8 tsp pepper

1 1/2 quart water

grated cheese

Combine all ingredients in large kettle, and stir to blend well.  Bring to a boil; boil 3-5 minutes then simmer 1 hour, stirring occasionally and adding water as needed.

Substitutions

1.  Substitute 2 c browned hamburger for the TVP.

2.  Substitute 1/2 c fresh chopped onion, potatoes, or carrots for their dehydrated counterparts.

3.  Substitute 1/4 c sliced fresh celery for the dehydrated celery.

4.  Substitute 1 c shredded fresh cabbage for the dehydrated cabbage.

5.  Substitute 2 cups tomato sauce for the tomato crystals.  Omit 2 cups water.

 

CHILI (4 svg)

3 c chili beans, dry

2 bay leaves

2 c beef TVP, measured dry

1 1/2 c dehydrated onions

1 TB garlic salt

2 c tomato crystals

1 TB chili powder

1/2 tsp curry powder

1 TB powdered cumin

1 TB salt

Wash beans, put in large pot with 6 cups water and bay leaves.  Boil 5 minutes, remove from heat and soak 1 hour.  Add remaining ingredients.  Simmer about 1 hour to desired thickness or until beans are tender. 

Substitutions

1.  Substitute 4 c browned hamburger for the TVP.

2.  Substitute 3-4 c chopped fresh onions for dehydrated onions.

3.  Substitute 4 c canned tomatoes and 2 c sauce for rthe tomato crystals.   Omit 6 cups water.

4.  If using canned beans, drain.

 

BARBECUE BEEF TVP (8 svgs)

1 TB margarine

1 c tomato crystals plus 3 c water

1 TB Worcestershire sauce

1/2 c brown sugar

salt and pepper

1/2 c dehydrated onions

1/4 c dehydrated green peppers

1 1/2 c hamburger style TVP

8 hamburger buns

In skillet, melt margarine.  Add warm water, tomato crystals, Worcestershire sauce, sugar, salt and pepper and stir to make a sauce.  Add onion, green pepper, and TVP granules.  Simmer about 20 minutes and serve on buns.

Substitutions:

1.  Substitute 3 c tomato sauce for the tomato crystals and 3 cups water.

2.  Substitute 1 c chopped onions and 1/2 c chopped green pepper for the dehydrated ones.

3.  Substitute 3 cups browned hamburger for the TVP.

 

BEEF TVP AND KIDNEY SKILLET DINNER (4-6 svgs)

1/2 c dehydrated onions

1/4 c dehydrated celery

2 TB beef bouillon

1 c beef TVP (dry)

2 tsp Worcestershire sauce

salt and pepper

3/4 tsp powdered sage

2 2/3 c cooked kidney beans

2 TB shortening

1/4 c dehydrated tomato crystals plus

1/2 – 1 c water (include water drained from soaked TVP)

Barely cover onions, celery and TVP with water.  The onions and celery may be in the same bowl.  Add bouillon to the TVP in a separate dish.  Allow to stand 10-15 min. then drain, saving the bouillon liquid from the TVP.  Blend tomato crystals, Worcestershire sauce, spices, bouillon and water to make a sauce.

Add shortening to a skillet, and brown vegetables and TVP a few minutes.  Add remaining ingredients and simmer slowly about 20-25 minutes, stirring occasionally.

Substitutions

1.  Substitute 1 cup fresh chopped onions for the dehydrated ones.

2.  Substitute 1/2 c fresh chopped celery for dehydrated celery.

3.  Substitute 2 c browned hamburger for the TVP.

4.  Substitute 3/4 c tomato sauce for the tomato crystals and the water. 

 

TVP HAMBURGER & RICE SKILLET DISH  (4-6 svgs)

1/2 c dehydrated onions

1 to 1 1/2 c hamburger style TVP, measured dry

salt and pepper to taste

1 TB garlic salt

2-3 tsp chili powder

one #2 can or 1 quart tomatoes

juice from tomatoes, plus water to make 3 cups

1 c tomato crystals

3 TB oil

2 c cooked rice

Barely cover onions and TVP with warm water and let stand 10-15 min.  Drain.  Blend tomato crystals in with the TVP and onions.  Add tomato juice and spices to make a sauce.  Add a little more water if needed.  Melt shortening and sauté rice until slightly brown.  Add sauce.  Simmer 30 min.

Substitutions

1.  Substitute 1 c fresh onion for dehydrated onions.

2.  Substitute 3 cups browned hamburger for TVP.

3.  Substitute 3 c tomato sauce for tomato crystals and canned tomatoes.

 

SPOON BURGERS WITH TVP AND MUSHROOMS (6-8 svgs)

1 1/2 c TVP (dry) hamburger style

2 TB beef bouillon

3 fresh bread slices

1 TB dry eggs + 1/4 c warm water

1/2 tsp salt

1/8 tsp pepper

3 TB dehydrated onions

2 TB margarine

1 can cream of mushroom soup

8 hamburger buns

Preheat oven to 350.  Put TVP and bouillon in a medium bowl, cover with warm water and soak 10-15 minutes.  Drain.  Blend egg powder and water.   Crumble bread on top of moist TVP.  Add eggs, salt, pepper, and onions and mix lightly.  Melt margarine in skillet.  Add hamburger style TVP mixture and sauté until lightly browned.  Add soup and 1 can water.  Place in casserole dish and bake 1 hour.  Cool slightly and pour over buns to serve. 

Substitutions

1.  Substitute 3 cups browned hamburger for the TVP.

2.  Substitute 1 egg for the powdered egg and warm water.

3.  Substitute 6 TB chopped onions for the dehydrated onions.

 

HAMBURGER TVP ‘CUP CAKES’ (6 svgs)

2 TB beef bouillon

1 c moistened TVP, hamburger style

2 TB dehydrated onions

1 tsp salt

1/2 tsp MSG

1/2 c fresh bread crumbs

1 c condensed vegetable soup

catsup

Preheat oven to 450 degrees.  With a fork, mix hamburger granules thoroughly with remaining ingredients.  Place in muffin tins to form cupcakes.  Top with a catsup cherry.  Bake 15 minutes.

Substitutions

1.  Substitute 1 cup hamburger for the moistened TVP.

2.  Substitute 1/2 c chopped fresh onions for the dehydrated onions.

 

HAMBURGER TVP AND COTTAGE CHEESE LOAF (6 svg)

2 TB beef bouillon

1 1/2 c dry hamburger style TVP

1 c cottage cheese

2 c soft bread crumbs

1/4 c dehydrated onions

1 egg, beaten (or 1 TB dry egg + 4 TB water)

1/2 tsp salt

1/4 tsp pepper

1 c sliced olives, optional

Barely cover TVP, onions, and bouillon with warm water and let stand 10-15 minutes.  Drain.

Blend egg and water until smooth.  Combine TVP, cottage cheese, crumbs, olives and eggs.  Season.  Place in greased casserole and bake at 350 degrees for 1 hour.  Serves 6. 

Substitutions

1. Substitute 3 c hamburger for the TVP.

2.  Substitute 2/3 c chopped onions for the dehydrated onions.

 

TVP PIZZA BURGERS (8 svg)

1 c dry hamburger style TVP

2 TB dehydrated onions

1 can tomato soup or 3/4 c tomato crystals and 2 c water

1 TB beef bouillon

1/8 tsp oregano

salt and pepper

1 TB margarine

8 hamburger buns

1/2 c shredded cheese

Barely cover TVP and onions with warm water.  Let stand 15 minutes, then drain.  Combine all ingredients except buns in a saucepan.  Simmer 10 minutes.  Serve over buns. 

Substitutions

1.  Substitute 2 cups cooked loose hamburger for the TVP.

2.  Substitute 4 TB chopped onions for the dehydrated onions.

3.  Substitute soup instead of water.

 

HAMBURGER TVP SOUP (6 svgs)

1 c hamburger TVP, dry

1/2 c dehydrated onions

3 TB beef bouillon

4 c hot water

1/4 c dehydrated carrots

one #2 1/2 can tomatoes or 1 quart tomatoes with juice

1/4 c dehydrated celery

1/4 c dehydrated potatoes

salt and pepper

Combine all ingredients and simmer until vegetables are soft, about 30 minutes.  ]

Substitutions

1.  Substitute 2 cups loose hamburger, browned, for the TVP.

2.  Substitute 1 c chopped onions for dehydrated onions.

3.  Substitute 1/2 c fresh carrots for dehydrated carrots.

4.  Substitute 1/2 c fresh celery or potatoes for the dehydrated ones.

 

CREAMED HAMBURGER TVP (4 svgs)

1 c hamburger TVP

1 can cream of mushroom soup

2 TB beef bouillon

1/4 c dry milk

Barely cover TVP and bouillon with warm water.  Allow to stand 10 minutes.  Drain, saving water,  Thin mushroom soup using 1/2 can of soak water.  Mix soup and TVP in saucepan, adding milk.  Heat thoroughly and serve over toast.

Substitutions

1.  Substitute 2 c loose browned hamburger for the TVP.

2.  Substitute 1/2 can fresh milk for the dry milk and 1/2 can of TVP juice.

 

HAMBURGER TVP HASH (4 svg)

2 TB beef bouillon

2 c dry hamburger style TVP

1 c dehydrated potatoes

3 TB dehydrated onions

1/2 c dry milk

1 tsp salt

1/4 tsp pepper

2 TB margarine

Barely cover TVP, potatoes, onions, and bouillon with warm water to just cover them.

Let stand 15 minutes.  Drain, saving liquid.  Mix ingredients in a casserole and pour 1 cup of TVP juice over mixture.  Dot with margarine, and bake 1 hour at 350 degrees.

Substitutions

1.  Substitute 4 c  loose cooked hamburger for the TVP

2.  Substitute 4 c diced fresh potatoes (4 medium) for the dehydrated potatoes.

3.  Substitute 6 TB fresh chopped onions for the dehydrated onions.\

4.  Substitute 2 c fresh milk for the dry milk and the TVP ‘juice’.

 

CABBAGE STEW (6 svgs)

1 c hamburger style TVP, dry

3 TB beef bouillon

3/4 c dehydrated onions

1/2 c dehydrated carrots

1/2 c dehydrated cabbage

1 tsp chili powder

salt and pepper

3 TB dehydrated celery

1 c cooked red beans

1 c cooked tomatoes, or 1/2 c tomato crystals

hot mashed potatoes

Combine all ingredients in a large kettle, except mashed potatoes.  Simmer until vegetables are tender, 25-30 min.  Serve, floating a spoonful of mashed potatoes in each bowl.

Substitutions

1.  Substitute 1/2 c loose cooked hamburger for the TVP

2.  Substitute 1 1/2 c fresh chopped onions for dehydrated ones

3.  Substitute 1 c each chopped carrot and chopped cabbage for dehydrated vegetables

4.  Substitute 6 TB chopped celery for the dehydrated celery

 

HAMBURGER TVP PIE

1/2 c dehydrated onions

1 – 1 1/2 c dry hamburger style TVP

salt and pepper

1 TB beef bouillon

about 2 c mashed potatoes

1/2 c dehydrated green beans

1 can tomato soup

1 c tomato crystals plus 2 cups water

Barely cover TVP granules with bouillon and warm water.  Cover green beans in a separate dish.  Let both stand 15 minutes and then drain, saving bouillon soak water.  If using tomato crystals, use the bouillon flavored soak water to blend into the sauce.  Combine TBP, onions and green beans in a casserole.  Season.  Pour soup or sauce on top, then spoon mashed potatoes over enerything.  Bake 30 minutes at 350.

Substitutions:

1.  Substitute 1 c chopped onions for the dehydrated onions.

2.  Substitute 3 c cooked loose hamburger for the TVP.

3.  Substitute 1 c frozen or canned green beans for the dehydrated ones.

 

                                                                                                                                          BACON TVP RECIPES

 

SCRAMBLED EGGS AND BACON TVP (4 svg)

6 TB dry eggs

2 c warm water

1/4 c dry milk

1/2 tsp salt

1/8 tsp pepper

2 TB margarine

1/2 – 3/4 cup bacon flavor TVP or ham TVP chunks

Don’t soak bacon bits.  If using ham chunks, soak in water to cover for 10-15 min, then drain. 

Sprinkle egg and milk powder on top of warm water and slowly blend with a fork.  Add spices and either bacon bits or ham chunks.  melt margarine in skillet, pour egg mixture in and cook over low heat, stirring until mixture becomes firm but not dry.  Season to taste and serve.

Substitutions

1. Substitute 6 fresh eggs for dry eggs and 3/4 cup water.

2.  Substitute 1 c fresh milk for the dry milk and 1 cup of the water.

3.  Substitute 5-7 strips of bacon, cooked and crumbled for the bacon bits.

4.  Substitute 1 – 1 1/2 c ham pieces in place of ham TVP.

 

POTATO SOUP (4-6 svgs)

4 c water

1 1/2 c dry milk

1/2 c dehydrated potato flakes (mashed style)

1/3 – 1/2 c dehydrated onions

salt and pepper

2-3 tsp parsley flakes

1/2 c bacon bits

1/2 c dehydrated diced potatoes

Place water in a large saucepan.  Stir in dry milk and potato flakes.  Add remaining ingredients except bacon bits.  Stir to blend well and simmer about 10 min until potato dices are tender.

Cook longer if thicker soup is desired.  Add bacon bits the last 10-15 minutes before serving.  Stir often.

Substitutions

1.  Substitute 4 c liquid milk for water and dried milk.

2.  Substitute 1 c fresh chopped onions for the dehydrated onions.

3.  Substitute 1 1/2 c diced fresh potatoes for the dehydrated diced potatoes.

 

BACON TVP AND CHEESE MACARONI (6 svg)

2 c tomato crystals plus 3 c warm water

2 c bacon bits

1/4 c dehydrated onions

salt and pepper

1/4 lb processed cheese, cut in cubes

3 c cooked macaroni

 Blend tomato crystals and water to make a sauce.  Add bacon bits and onions.  Stir.  Combine cheese and macaroni in a casserole dish.  Season to taste with salt and pepper, and pour sauce over the top.  Bake 30 min at 350. 

Substitutions

1.  Substitute 3 c tomato sauce for the crystals and 3 c water.

2.  Substitute 1 med onion, chopped, for the dehydrated onions.

 

BAKED SPANISH RICE (4 svgs)

1/2 – 3/4 c bacon bits

3 TB dehydrated onions

3 TB dehydrated green peppers

salt and pepper to taste

1/4 c grated cheese

3 c cooked rice

1 pinto can of tomatoes

Mix all ingredients except cheese.  Pour into small casserole, and sprinkle cheese on top.  Bake 30-35 minutes at 350. 

Substitutions

1.  Substitute 5-7 crisp fried bacon strips, crumbled instead of bacon bits.

2.  Substitute 1/2 c chopped onions for dehydrated onions.

3.  Substitute 1/2 c chopped green pepper for the dehydrated green peppers.

 

CHICKEN TVP RECIPES

 

CHICKEN TVP NOODLE SOUP (6-8 servings)

2 TB chicken bouillon

2 quarts water

2 TB dehydrated onions

2 TB dehydrated carrots

2 TB dehydrated celery

2 tsp salt

1/8 tsp pepper

1/8 tsp thyme

1 bay leaf

1 c raw noodles

2 c chicken TVP chunks, dry

Combine bouillon, vegetables and spices in a large kettle.  Simmer 1/2 hour  Add noodles and TVP and cook 20 min longer until noodles are tender.  Season to taste.

Substitutions

1.  Substitute 1/2 c fresh diced onions for dehydrated onions.

2.  Substitute 1/2 c each fresh diced carrots and celery for dehydrated carrots and celery.

3.  Substitute 4 c cut up chicken for the chicken TVP.

 

CHICKEN TVP AND RICE SOUP (6-8 servings)

Follow noodle soup recipe above nd substitute 1 cup rice for the noodles.

 

CHICKEN TVP AND VEGETABLES (6 servings)

1/2 c dehydrated onions

1 1/2 c dehydrated potato dices

1 c cooked lima beans

2-3 TB chicken bouillon

1 c tomato crystals

1/2 tsp salt

1/4 tsp pepper

1 TB margarine

1 TB Worcestershire sauce

1 1/2 c dry chicken TVP

Combine all ingredients except chicken TVP in a large kettle.  Simmer about 30 min or until vegetables are done.  Add the TVP and season.  Simmer 14 minutes longer.  (No water amount was given in recipe).

Substitutions

1.  Substitute 1 1/2 c chopped raw onions for dehydrated ones.

2.  Substitute 3-5 cups diced fresh potatoes for the dehydrated potatoes.

3.  Substitute 1/2 c frozen peas for the dehydrated peas.

4.  Substitute 3 cups chopped chicken chunks for TVP.

 

CURRIED CHICKEN TVP  (Serves 6)

1 cup rice

1/4 c chopped dried apples

1-2 tsp dehydrated onions

1 c dry chicken TVP chunk style

1 c toasted almond slivers (optional)

1/4 tsp sugar

2 tsp dry milk, blended with 2 TB warm water

1 TB lemon juice

1/2 tsp curry powder

1/4 tsp salt

1/3 c salad dressing

Cook rice in 3 cups water in a sauce; pan, cool to room temperature.  Barely cover apple, onion, and chicken TVP with warm water and let stand 15 min.  Drain.  Drain any excess water off the rice.

Combine rice, apple, TVP, almonds and onions in medium sized bowls.  Blend remaining ingredients into a cup anad stir into the rice mixture.  Chill.

Substitutions

1.  Substitute 1/2 c chopped fresh apples for dehydrated apples. 

2.  Substitute 1/2 c chopped fresh onions for dehydrated onions.

3.  Substitute 2 c chopped chicken for chicken TVP.

4.  Substitute 2 TB liquid milk for dry milk and water.

 

QUICK CHICKEN TVP A LA KING (4 svgs)

2 TB chicken bouillon

1 1/2 c dry chicken TVP granule style

2 TB dehydrated celery

1 can cream of mushroom soup

Barely cover chicken TVP, bouillon and dehydrated celery with warm water.  Allow to let stand 15 min and drain (save the bouillon liquid if desired for another use).  Heat soup, stir in remaining ingredients and season to taste.  Serve over toast. 

Substitutions

1.  Substitute 3 c chicken chunks for chicken TVP.

2.  Substitute 4 TB chopped celery for dehydrated celery.

 

CHICKEN TVP AND VEGETABLE DINNER (6 svgs)

2 TB chicken bouilolon

1/2 c dehydrated onions

1/2 c dehydrated carrots

1 c cooked limas

1/2 c margarine

1/2 c flour

3 c soaked chicken TVP

1 tsp thyme

1 tsp salt

1/2 tsp pepper

1 tsp Worcestershire sauce

1/4 to 1/2 c dry milk

4 c water

Soak 1 1/2 c chicken TVP in warm water to cover 15-20 min until moist.  Put bouillon in 4 c water and soak the onions, carrots and lima beans.  Bring to a boil.  Simmer 15 min or until tender.  Melt margarine in large saucepan.  Remove from heat, blend in flour, thyme, salt, pepper and Worcestershire sauce.  Drain vegetables, saving the stock and blend into the flour mixture.  Stir in milk.  Cook over los heat until gravy thickens, stirring constantly.  Boil 1 minute.  Stir in chi8cken and cooked vegetables.  Serve with warm biscuits. 

Substitutions

1.  Substitute 1 c each fresh chopped onions and/or carrots for dehydrated onions and carrots.

2.  Substitute 3 c chicken chunks for the chicken TVP.

3.  Substitute 2 c liquid milk for dry milk and omit 2 c water. 

 

 

TVP CHICKEN OVER RICE (4 servings)

1 1/2 c dry chicken TVP

1 TB chicken bouillon

1 TB dehydrated celery

1/4 c dehydrated peas

1 can cream of mushroom soup

3 TB dry milk

2 TB diced pimiento (optional)

dash nutmeg

dash pepper

3 c hot cooked rice

Barely cover chicken, peas and celery with warm water in a dish.  Allow to soak 15 minutes.  Drain, saving 1/2 c liquid.  Blend liquid into soup in a saucepan.  Add TVP, bouillon, celery, peas, spices and milk.  Heat slowly, stirring often.  Serve over hot rice.

Substitutions

1.  Substitute 3 c chicken pieces for the TVP.

2.  Substitute 4 TB chopped celery for dehydrated celery.

3.  Substitute 1/2 c fresh peas for dehydrated peas.

4.  Substitute 1/2 c liquid milk for dry milk and 1/2 c water.

 

HOT CHICKEN TVP SALAD (serves 4-6)

2 TB chicken boullion

1 c dry chicken TVP

1/2 c dehydrated celery

1/2 c chopped toasted almonds

salt and pepper

1 TB dehydrated onions

1 c mayonnaise

2 TB lemon juice

1/2 c grated cheese

1 c crushed potato chips

Barely cover the TVP, bouillon, onions and celery with warm water.  Let stand 15 min. then drain. 

Combine all ingredients except cheese and potato chips.  Pour lightly into a 2 quart baking dish and top with cheese and chip mixture.  Bake 20-25 minutes.  Serves 4-6.

 

 CHICKEN TVP AND DUMPLINGS

1/2 c chicken TVP, dry chunk style

1 c chopped onions

1 can biscuits or recipe for 8-12 biscuits

frozen vegetables

1 can creamed corn

1 cup milk

4 TB flour

2-3 c broth

Reconstitute TVP.  Add vegetables and corn.  Add broth and bring to a boil. 

Roll biscuits into balls.  When soup boils, lower heat to a mere simmer.  Add biscuit balls all at once.  Increase heat to medium, cover and cook 10 minutes.  Add 1 cup milk, mixed with 4 TB flour.  Cook and stir until broth thickens.   

 

ENCHILADAS

1/2 c chicken TVP dry granules

water

chicken bouillon

chopped onions

2 cans tomato soup

1 can or 2 c cooked beans

1/2 c rice

cheese

chili powder

red pepper

salt

chili sauce

Cook rice in 1 cup stock made from bouillon cubes.  Reconstitute TVP in warm broth to just cover, for 10 minutes.  Heat oil in a skillet.  Sauté chicken TVP gently with onions.  When onions are soft, stir in spices, rice and beans.  Separately mix soup with 1 cup of chili sauce.  Put 1 cup in casserole.  Heat 6 tortillas to soften them up.  Put 2 TB turkey-rice mixture in each tortilla, roll them up and put in the pan.  Put extra filling to sauté and pour over tortillas.  Add cheese on top if desired.  Bake 20 minutes at 350 degrees.

 

HAM TVP

 

BAKED HAM TVP AND POTATOES (4-6 servings)

1 c dry ham TVP chunks

2 c dehydrated sliced potatoes

1/4 c dehydrated onions

1 can condensed chicken or dram of mushroom soup

salt and pepper

1 c water

3-4 TB dry milk

1 TB margarine

2 slices bread, cubed

Barely cover potatoes and onions with water in separate bowls.  Allow to stand 15 minutes, then drain. 

Combine 5 cups water, spices and milk.  Layer TVP, potatoes and onions in a 2 qt casserole.  Pour soup over casserole and dot with margarine.  Sprinkle with bread cubes and bake 30-40 min. at 350 degrees.

Substitutions

1.  Substitute 2 c ham chunks for the TVP.

2.  Substitute 2 c fresh sliced potatoes for dehydrated potatoes.

3.  Substitute 1/2 c fresh chopped onions for dehydrated onions.

 

HAM TVP AND NOODLES (4-6 servings)

1 c reconstituted ham TVP

1 TB dehydrated onions

1/2 c dehydrated green beans

1 1/2 c cooked noodles

1 can cream of chicken soup

2 tsp garlic salt

3/4 c water

1/4 c dry milk

2 TB fine dry bread crumbs

2 TB margarine

1/8 tsp tarragon

Mix ham, onions, green beans and noodles.  Place in casserole dish.  Blend soup, spices, water and ery milk until smooth.  Pour over casserole.  Sprinkle bread crumbs on top and dot with margarine.  Bake 30 minutes at 350. 

Substitutions

1.  Substitute 1 cup ham chunks for dehydrated TVP.

2.  Substitute 1/4 c fresh chopped onions for dehydrated onions.

3.  Substitute 3/4 c fresh milk for dry milk and 3/4 c water.

 

SIMPLE SOUP (6 svg)

4 c water

1 1/2 c lentils

1 c dry ham TVP chunk style

3 TB dehydrated carrots

2 TB dehydrated celery

3 TB dehydrated onions

1 sprig parsley, chopped

1 bay leaf, crumbled

2/8 tsp thyme

salt and pepper

Combine lentils in water and bring to a boil.  Boil 43 minutes and remove from heat.  Soak 1 hour.

Add remaining ingredients and simmer until vegetables and lentils are tender. 

Substitutions

1.  Substitute 2 c ham for the TVP.

2.  Substitute 1/2 c chopped carrots for dehydrated carrots.

3.  Substitute 4 TB chopped celery for dehydrated celery.

4.  Substitute 1/2 c chopped onions for dehydrated onions.

 

HAM TVP HASH (6 svg)

1 – 1 1/2 cups ham TVP, dry

1/4 c dehydrated onions

2 c dehydrated diced potatoes

2 TB dehydrated green peppers

3 TB butter

1/4 tsp salt

1/8 tsp pepper

dash dried thyme

Cover TVP, onions, potatoes and green peppers with warm water.  Let stand 15 minutes.  Drain. 

Heat butter in a skillet.  Combine vegetables in a skillet and cook until browned.  Season to taste. 

Substitutions

1.  Substitute 2-3 c ham for the TVP.

2.  Substitute 1 chopped onion for the dehydrated onions.

3.  Substitute 4 c diced fresh potatoes for the dehydrated potatoes.

4.  Substitute 4 TB fresh green pepper dices, for the dehydrated peppers.

 

HAM TVP AND POTATOE AU GRATIN (4 servings)

1 1/2 c dry ham TVP

2 c dehydrated diced potatoes

1/4 c dehydrated onions

4 TB margarine

3 TB flour

1/4 c dry milk (non-instant)

2 c warm water

seasoned salt

1/2 c grated cheese

2 TB fine dry crumbs

Cover TVP, potatoes and onions with warm water in one bowl if desired.  Let stand 15 minutes and drain.  Save the soak water. Melt margarine.  Blend in flour, milk and warm water saved from soaking the dehydrated foods to make a white sauce.  Season.  Comb ine vegetables in casserole.  Pour sauce over the top and sprinkle with cheese and bread crumb s.  Dot with margarine and bake 30 min at 350 degrees.

Substitutions

1.  Substitute 3 c ham dices for the TVP.

2.  Substitute 4 c fresh diced potatoes for dehydrated potatoes

3.  Substitute 3/4 c chopped onions for dehydrated onions.

4.  Substitute 2 c milk for the dry milk and 2 cups warm water.

 

SPLIT PEA SOUP WITH HAM TVP (6 svg)

1 1/2 c dried split peas

1 c dry ham TVP

1/2 c dehydrated onions

2 TB dehydrated celery

2 tsp salt

1/4 tsp pepper

1 bay leaf

6 cups water

Put peas in water in large pot.  Bring to a boil; boil 2 minutes.  Cover, set aside and soak 1 hour.  Add remaining ingredients and simmer until vegetables are tender.  Cook to desired thickness, stirring occasionally.  Add water if necessary.  Season to taste.

Variations

Lentil Soup: Substitute 1 c dried lentils for split peas.

Navy Bean Soup: Substitute 1 c navy beans for split peas.  Cook 2-3 hours untl beans are gender.  Add more water if needed.

Substitutions

1.  Substitute 2 c ham chunks for the TVP

2.  Substitute 1 cup chopped fresh onions for the dehydrated onions.

3.  Substitute 4 TB chopped fresh celery for the dehydrated celery.

 

TVP HAM-FRIED RICE (4 servings)

1 c uncooked rice

2 TB dried egg, blended with 1/2 c warm water

1/4 c vegetable oil

2 TB dehydrated onions

2 TB soy sauce

1/2 tsp sugar

1/4 tsp MSG

1 cup soaked ham TVP, chopped

Moisten TVP by soaking 1/2 c ham chunks in warm water to just cover for 15-20 minutes.  Drain, saving the water.  Barely cover onions with warm water in a bowl.  Soak 10 minutes, drain.  Cook rice without salt until tender.  Blend dry egg powder with the warm water.  Cool rice in refrigerator. 

Scramble the eggs in 1 TB oil in a skillet.  Add onions.  Stir-fry 1 minute.  Add rice and stir to coat with oil.  When rice is heated through, add remaining ingredients, including the scrambled eggs.  Serve with soy sauce. 

Substitutions

1.  Substitute 2 eggs for egg powder and water.

2.   Substitute 1/2 c chopped onions for dehydrated onions.

3.  Substitute 1 c ham, chopped, for the TVP.

 

HAM TVP AND BACON BAKE (6 svg)

1 lb white beans

6 c water

1/2 c bacon TVP

1 c ham TVP, dry

1/4 c onions

2 TB tomato crystals, blended with 1 1/4 c warm water

1 tsp dry mustard

1/2 tsp ginger

1 1/2 tsp Worcestershire sauce

1/4 c packed brown sugar

butter or margarine

3 TB molasses

Pick over and wash beans.  Put in a kettle with water.  bring to boil and boil 5 minutes.  Cover, let stand 1 hour.  Meanwhile, cover 1 cup dry ham TVP with warm water.  Let stand 15 minutes, drain and set aside.

Reheat beans to a boil.  Simmer until tender.  Drain, saving 1/2 c liquid.  Stir remaining ingredients into the beans and add saved liquid.  Mix lighty and put in baking dish.  Sprinkle with sugarm, dog with butter or margarine and bake 1 hour uncovered at 350 degrees. 

Substitutions:

1.  Substitute 2 c diced ham for the TVP.

2.  Substitute 6 strips crisp bacon for the bacon bits.

3.  Substitute 1 1/2 c tomato sauce for the powdered tomato crystals and water.

 

HAM TVP, CHEESE AND POTATO BAKE (6-8 svgs)

2 c dry ham TVP, diced style

2 c diced process cheese

4 oz can pimientos, drained (optional)

2 c dehydrated diced potatoes

salt and pepper

3 TB soft or melted margarine

3 TB flour

1/4 c dry milk (non-instant)

1 1/2 c warm water

Barely cover TVP and potatoes (in separate  bowls) with warm water.  Let stand 15 minutes.  Drain.  Combine TVP, cheese, pimiento and potatoes in a 2-quart casserole.  Make a sauce with butter, flour and milk mixed with 1 1/2 cups warm water.  Season.  Pour over ingredients in the casserole.  Bake 350 degrees for 40 minutes or so until done to taste.  Serves 6-8 minutes. 

Substitutions

1.  Substitute 4 cup diced ham for the TVP.

2.  Substitute 5-6 c diced fresh potatoes for the dehydrated potatoes.

3.  Substitute 1 1/2 cups fresh milk for the dried milk and water. 

 

HAM TVP WITH LIMA BEANS (6 servings)

1 lb lima beans

6 c water

1/2 c TVP bacon bits

2 c TVP ham, dry

1/2 c dehydrated onion slices

1/4 c tomato crystals

1 tsp dry mustard

1/2 tsp ginger

1 1/2 tsp Worcestershire sauce

1/4 c brown sugar

margarine

Cover lima beans with water, bring to a boil and boil 2 minutes.  Cover and let stand 2 hour.  Cook until tender and drain.  Save 1/2 cup liquid.  Combine all ingredients except saved liquid, brown sugar and margarine.  Mix thoroughly.  Put in 2 quart casserole, pour reserved liquid evenly over mixture.  Sprinkle with brown sugar and dot with margarine.  Bake 1 hour at 350. 

Substitutions

1.  Substitute 4 cups ham chunks for TVP.

2.  Substitute 1 c sliced onions for dehydrated onions.

3.  Substitute 3/4 c tomato sauce for dehydrated tomato crystals. 

 

HAM TVP AND MACARONI (6 svg)

1/2 d dehydrated onions

1/2 c dehydrated green peppers

1 c tomato crystals and 3 cups water

2 TB margarine

salt and pepper

2 c macaroni, cooked

2 c ham TVP, reconstituted

4 oz can mushrooms, optional

1/2 lb grated cheese

Barely cover 1 c ham TVP with warm water.  Also cover onions and green peppers with warm water in the same bowl.  Let TVP soak 15 minutes, drain vegetables after 10 minutes.  Drain TVP well.

Blend tomato crystals with 3 c warm water to make a smooth sauce.  Combine all ingredients in a casserole and season to taste.  Sprinkle some extra cheese on top and bake at 325 degrees for 1 hour.

Substitutions

1.  Substitute 2 c ham chunks for TVP.

2.  Substitute 1/2 c chopped onions for dehydrated onions.

3.  Substitute 1 c chopped green pepper for dehydrated onions.

4.  Substitute 3 cups tomato sauce for crystals and water.

 

HAM TVP AND CORN CHOWDER (6 servings)

1 cup ham TVP, dry

1/4 c dehydrated onions

3 TB margarine

1 c diced dehydrated potatoes

2 TB dehydrated celery

paprika

1/4 tsp pepper

1 can corn or 1/4 c dehydrated corn

1/2 c dry milk (non-instant)

1/4 c flour

1 1/2 tsp salt

Set aside milk, flour, and paprika.  Combine ingredients with 5-6 cups water in a large kettle.  Simmer until vegetables are tender, about 25 minutes.  Blend in flour, into 1/2 – 3/4 c water to form a smooth paste.  Slowly blend into chowder mixture and simmer slowly until juice thickens.  Add milk slowly.  Simmer 5 minutes more.  Sprinkle paprika on top.

Substitutions

1.  Substitute 2 cups ham chunks for the TVP.

2.  Substitute 3/4 c diced onions for dehydrated on ions.

3.  Substitute 3 c diced fresh potatoes for dehydrated potatoes.

4.  Substitute 4 TB chopped celery for dehydrated celery.

5.  Substitute 2 c milk for the dry milk and omit 2 cups water from the soup

 

HAM TVP AND LIMA BEAN SOUP (6-8 servings)

1 lb dried lima beans

10 c cold water

1 c dry ham TVP

1/2 c dehydrated onions

2 TB dehydrated celery

2 TB dehydrated diced carrots

1/4 tsp dry mustard

1 bay leaf

3 TB margarine

2 TB flour

2 TB dry milk

1 1/2 c warm water

Wash beans.  Put in large kettle, add water.  Bring to a boil and boil 5 minutes.  Cover, let stand 1 hour.  Add next 6 ingredients.  Bring again to a boil; cover and simmer 1 1/2 hours.

When beans are soft, whirl in blender until smooth, or mash with a potato masher.

Melt butter, and blend in flour.  Mix milk in warm water.  Add milk to flour mixture, stirring until thick and smooth.  Add to bean mixture and stir.  Heat through and serve.  Makes 2 1/2 quarts.

Substitutions

1.  Substitute 1 c ham for the TVP.

2.  Substitute 1 1/2 c chopped onions for dehydrated onions.

3.  Substitute 4 TB celery for dehydrated celery.

4.  Substitute 4 TB diced carrots for dehydrated carrots.

5.  Substitute 1 1/2 c fresh milk for the dehydrated milk and 1 1/2 c water.

 

HAM TVP AND VEGETABLE SALAD (4 servings)

1 c dry ham TVP

1/2 c dehydrated carrots

2 TB dehydrated green pepper

2-3 TB dehydrated celery

2/3 c dry macaroni, cooked

salad dressing

salt and pepper

1/2 tsp celery seed

Barely cover ham, carrots and celery with warm water in the same bowl, if desired.  Also cover peppers with warm water.  Let stand 15-20 minutes, then drain.

Mix all ingredients together gently and thoroughly.  Chill at least 1 hour.  Serves 4.

Substitutions

1.  Substitute 2 c ham for the TVP.

2.  Substitute 1 c chopped carrots for the dehydrated carrots.

3.  Substitute 4 TB chopped green peppers for dehydrated peppers.

4.  Substitute 6 TB chopped celery for the dehydrated celery.

 

HAM TVP AND VEGETABLE SOUP (4-6 servings)

1 quart cold water

1 c dry lima beans

1 tsp salt

4 TB beef bouillon

5 c boiling water

1 c tomato crystals

1 c dehydrated diced carrots

1 c dehydrated green beans

2 c ham TVP chunks, dry

1/4 c dehydrated celery

2 c dehydrated onions

salt and pepper

1/2 tsp dried marjoram

1 tsp dried sage

1 1/2 tsp salt

1/4 tsp seasoned salt

Wash limas, put in large kettle and cover with water.  Bring to a boil and boil 4 minutes.  Remove from heat, let stand 1 hour.  Combine remaining ingredients with lima beans, mix thoroughly and season to taste.  Simmer slowly 30-40 min until beans and vegetables are tender.  Serves 4-6.

Substitutions

1.  Substitute 3 c tomato sauce for dehydrated tomato crystals and omit 3 c water.

2.  Substitute 1 c diced carrots for dehydrated carrots.

3.  Substitute 2 c green beans for dehydrated beans.

4.  Substitute 4 c ham for the TVP.

5.  Substitute 1/2 c diced celery for dehydrated celery.

6.  Substitute 5 c diced onions for dehydrated onions.

 

HAM TVP CREOLE (4-6 servings)

3 TB margarine or oil

1/4 c dehydrated green pepper

1/4 c dehydrated onions

1 clove garlic, minced or 1 TB garlic salt

1/2 c rice

1 quart tomatoes with juice

1 1/2 tsp salt

1 TB sugar

1/8 tsp pepper

1/2 c brown sugar

1 bay leaf

3 whole cloves

1 c ham TVP, dry

1/2 c tomato crystals

Combine all ingredients in large skillet; simmer slowly for 40-45 minutes, stirring occasionally.  Cook until rice is tender.

Substitutes

1.  Substitute 1/2 c fresh green peppers for dehydrated peppers.

2.  Substitute 3/4 c diced onions for dehydrated onions

3.  Substitute 2 c cut up ham for the TVP

4.  Substitute 1 1/2 c tomato sauce for the tomato crystals and 1 1/2 c liquid. 

 

HAM TVP AND LIMJA SKILLET (4 svg)

2 TB margarine

2 TB dehydrated onions

1 c ham TVP, dry

1/4 tsp thyme

1 tsp seasoned salt

1-2 c water

2 c cooked limas

1 tsp vinegar

1/2 c catsup or 4 TB tomato crystals and 1/2 c warm water

Combine all ingredients in skillet and simmer until onions is tender, about 15-20 minutes, stirring occasionally. 

 

‘HAM’ LOAF USING TVP  (4 servings)

1 c ham TVP granule style, moistened

1 c rolled oats

1 c canned milk

2-3 eggs

1 can cream of chicken soup

salt and pepper

Combine all ingredients and place in a 9x9 inch baking pan.  Bake 1 hour at 375 degrees. 

For variety, add 1/2 c cooked whole wheat kernels.

 

SAUSAGE TVP RECIPES

 

Completely cover 1 cup sausage TVP with warm water and beef bouillon.  Let stand 10 minutes to reconstitute.  Use in soups, loaves, casseroles, etc.  wherever sausage is called for.  Makes 2 cups.

 

SAUSAGE TVP AND RICE DINNER  (6 servings)

1 1/2 c sausage TVP, dry

1/4 c dehydrated celery

1/4 c dehydrated green peppers

1/4 c dehydrated onions

1 c rice

dash marjoram

salt and pepper

3 TB savory gravy (leftover)

3 c water

1 pkg onion soup mix

In skillet, combine all ingredients.  Slowly simmer 1 hour or until rice is tender.  Stir often.

Substitutions

1.  Substitute 3 c sausage for the TVP.

2.  Substitute 1/2 c dehydrated celery or green pepper for the dehydrated vegetables.

3.  Substitute 3/4 c chopped onions for dehydrated onions.

 

LENTILS AND SAUSAGE TVP

1 1/2 c dry lentils, cooked

3 TB mustard

]15-oz can tomatoes

1 1/2 c sausage TVP, moistened

salt and peppers

1/2 tsp garlic salt

1/2 tsp sage

Heat oven to 350.  Mix all ingredients in a 2 quart casserole and place in oven.  Bake 1 hour at 350.  Serves 4. 

 

SAUSAGE TVP AND BROWN RICE SKILLET

1 1/2 c sausage TVP, dry

1/4 c dehydrated celery

1/4 c dehydrated green pepper

1 c brown rice

1/4 c dehydrated onions

2 cans cream of chicken soup

2 cans water

Combine all ingredients in skillet.  Simmer slowly for about 1 1/2 hour.  For variety, dilute only 1 can of water and put in a 2 quart casserole.   Bake 1 hour at 350.  Serves 4-6. 

 

 

 

 

 

 

 

 

 

Edited by kappydell
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One trick i do witth tvp is tacos.  brown the meat, dont drain.  add 1/2 c tvp and stir.  add 1/2 c water, stir.  add remaining seasonings and water, heat through.  The grease makes it taste like hamburger and stretches it.

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