Cooking With TVP

The LDSCN Weekly Recipe Archive
Cooking With TVP^®

TVP^® is made for soybeans and comes in many flavors or no flavor and is a meat substitute or extender. Many fast food restaurants regularly use this ingredient to lower their bottom line. You can also do this for your family budget. TVP^® can be bought unflavored from Dutch Valley Distributors. You can flavor it yourself using bouillon cubes or flavor bases. The trick is to use 1 cup of TVP^® to 1 cup hot water and 2 tsp of the desired flavoring agent. Allow the mixture to soak for 10 minutes or allow 10 minutes extra cooking time and more water in your basic recipe. I would not recommend using it as patties or hamburgers. It has a tendency to fall apart.
I use TVP^® in any recipe that calls for ground meat. I usually double the amount of flavorings that I use. You will want to do as suits your family.
TVP^® Tortillas
Use a heavy skillet that is at least 10 inches across and 2 inches deep.
2 full cups beef or sausage TVP^® (or 2 cups unflavored TVP^® & 2 cups hot water & 1/4 cup flavoring agent)
1 tablespoon minced garlic

1 1/2 tablespoon chili powder

1 1/2 teaspoon ground cumin

1 14 oz can of stewed tomatoes

1 ea 11 oz can of corn

1 ea 18 oz can baked beans

1 ea 4 oz can green chilies

1/4 cup bottled bb sauce

4 burrito size flour tortillas

1 1/2 cups grated cheese(6 oz)

Put TVP^® and garlic in a non stick skillet with water and let steam about 10 minutes. Add chili powder and cumin. Cook 1 minute longer. Stir in beans, diced tomatoes, corn, chilies, and bbq sauce. Heat 2-3 minutes. Pour into bowl. Remove skillet from heat and wipe clean. Coat with cooking spray. Lay 1 tortilla in skillet. Spread evenly with 1 1/2 cups of TVP^® mixture. Sprinkle with 1/3 cup cheese. Repeat layers 3 times. Top with remaining cheese. Cover and cook on low heat 15 minutes or until cheese melts and stack is hot through. Cut into wedges and serve with lettuce, sour cream and chopped red onion.

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All recipes compiled by Desi Ellis.

Revised: 21 Nov 00