TVP - TEXTURIZED VEGETABLE PROTEIN, 1 lb
- Minimum Purchase:
- 1 unit
Texturized Vegetable (Soy) Protein.
Use as a meat substitute - for ground meats.
Vegetarian Chili with TVP
1.5 cups of dry textured vegetable protein (TVP)
2 Tbsp soy sauce or Bragg’s Liquid Aminos
3 15-oz cans of black beans, rinsed
1 15-oz can diced tomatoes
1 chipotle pepper with 2 Tbsp adobo sauce from the can
1 Tbsp coconut oil
1 onion, diced
1 Tbsp chili powder
2 tsp ground cumin
juice of 1 lime
big handful of chopped fresh cilantro
1 avocado, diced
salt and pepper
grated Minerva cheddar cheese (optional)
1. Boil a cup and a half of water and pour over the TVP in a bowl. Let stand for 5 minutes.
2. In a food processor (I suppose you could use a blender), process the chipotle and adobo, the tomatoes, and about a third of the beans until smooth.
3. Heat the oil in a large pot over medium-high heat. Add about three quarters of the onion and sauté for 3 minutes, until translucent and lightly brown. Reduce the heat and add the chili powder and cumin and sauté for another 30 seconds or so, stirring frequently so that it doesn’t burn. Add the TVP and soy sauce, black beans, and the mixture from the food processor. Add a cup of water and let everything simmer for about 10 minutes.
4. While the chili simmers, combine the avocado, the remaining quarter or so of onion, and half the lime juice in a bowl.
5. Once the 10 minutes are up add half the lime juice and half the cilantro to the chili. Add salt and pepper until it’s seasoned to your taste, and add more water if necessary to thin it out. Serve, topped with the avocado mixture and garnished with cilantro and optional cheese.
Adapted from www.nomeatathlete.com
TVP Granola Bars
3 cups Old Fashioned Oats
1 cup Texturized Vegetable Protein (TVP) OR 1 Cup of Crushed Nuts
⅔ cup organic peanut butter
⅓ cup Quail Cove Farms Virginia Honey
1 tablespoon vanilla extract
1 teaspoon Real Salt
1 teaspoon cinnamon or nutmeg
½ cup milk
½ cups chocolate chips, carob chips or raisins (optional)
½ cups chocolate chips, melted, and for drizzle (optional) OR ½ cup carob chips melted w/ 1 Tb coconut oil
1. In a medium-sized mixing bowl, combine the oats with the TVP or crushed nuts. Set aside.
2. Into a microwaveable spouted container (like a glass measuring cup), add the peanut butter, honey and vanilla. Microwave for 30 seconds.
3. To the heated mixture, stir in the salt and any additional spice you’d like (cinnamon, nutmeg, etc.). Add milk to the wet mixture and stir again.
4. If you’d like you can add sweetener of any sort to the mix. If you’ll be using chocolate, though, it’s probably unnecessary.
5. Use a spoon or your hands to evenly coat the oat mixture with the wet mixture. Pour the wet mixture over the oat mixture in the bowl and stir until evenly distributed. If you’d like, you can throw in raisins or chocolate chips at this point. You could probably increase the milk by a little bit if you needed to, depending on your ingredients.
6. Line a small baking dish with a piece of waxed paper large enough to come up and hang over all sides. (You can crisscross two pieces if necessary.)
7. Mash the mixture down into the pan, being sure to evenly fill all corners. Continue mashing until the mixture is densely packed and even.
8. Cover the baking dish and place in the refrigerator for 3 hours. (You can probably speed this up using the freezer, but make sure it is well covered to avoid humidity issues.)
9. When chilled, remove the pan from the fridge and use the waxed paper overhang to lift the rectangle out of the baking pan. It will come out as one big, pliable piece.
10. Use a large knife to cut the rectangle into 16 snack-sized bars.
11. Keeping the bars on the waxed paper, you can melt chocolate chips or carob chips to use for drizzling or dipping if you like, or you can leave the bars as they are.
12. Refrigerate uneaten bars in an airtight container. They will keep for several days this way. Or, for the sake of transportability, you can seal the bars in individual small sandwich bags in the refrigerator for grab-and-go ease.
Adapted from www.tastykitchen.com