18+ EASY TVP RECIPES (TEXTURED VEGETABLE PROTEIN)
Skip the meat and make these easy TVP recipes bursting with texture, flavor and plant-based protein. Healthy and tasty ideas for the whole family! The following Hungarian goulash is a flavorful and easy one-pot dinner idea that's great for meal prep.
Provided by Alena
Categories Ingredient
Time 55m
Number Of Ingredients 14
Steps:
- Put the TVP into a medium-sized bowl and cover with 2 cups of hot vegetable broth. Let it soak for 15 minutes.
- Meanwhile, put a large pot over medium heat and add potatoes, carrots, vegetable broth, onion, garlic, canned tomatoes and all spices. Mix well to combine, then bring to a boil.
- Once the TVP has soaked for 15 minutes, add it with the soaking liquid to the large pot together with the bell peppers. Stir to combine and cook for 20-30 more minutes.
- Check with a fork to see whether the potatoes have softened, then adjust your goulash to taste preferences.
- Serve with pasta, bread or rice.
Nutrition Facts : Calories 426 calories, Carbohydrate 100 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 24 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize ¼ recipe, Sodium 698 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
TVP HASH
I just made this tonight, it was originally going to be TVP tacos but I was inspired by the few things I had left in my pantry. Ketchup just felt right. It was a big hit with my husband and four-year. I paired it with some steamed veggies.
Provided by Jenfrito
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Bring water to a boil.
- Add veggie boullion cube.
- Pour water over textured Vegetable protein granules,mix well then let stand until moistened (approx.10 min.).
- Boil red potatoes until soft, then drain.
- Meanwhile, saute Onions, celery, and garlic in oil until the onions are translucent (6 min.).
- Add TVP, chili powder, cumin, soy sauce, and ketchup and cook over medium heat stirring often until TVP takes on a brown color.(about 10 minutes).
- Add frozen corn and peas and cook until warmed through.
- Add potatoes and warm through for a few more minutes.
Nutrition Facts : Calories 230.2, Fat 7.6, SaturatedFat 1.1, Sodium 860.6, Carbohydrate 37.1, Fiber 4.7, Sugar 4.5, Protein 6.5
HOMESTYLE HASH
Make and share this Homestyle Hash recipe from Food.com.
Provided by That is Dr House to
Categories Breakfast
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first three ingredients and let stand 10 minutes.
- Heat a large skillet and add the oil. Then over med high heat saute the TVP with the onion.
- Then mix the TVP and the potatoes. If needed add a bit more oil, about 1 to 2 tbs, to the hot skillet.
- Pat mix into an even layer, reduce heat and cook 10 to 15 minutes. Turn over carefully and cook other side. Sometimes it is easier to cut the hash into 4 wedges to turn.
- sprinkle with parsley and cut into wedges to serve.
- Note if you grate your own potatoes make sure they are long thin strands.
Nutrition Facts : Calories 101.2, Fat 2.4, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 18.6, Fiber 2.3, Sugar 1.9, Protein 2.1
VEGAN SAWMILL GRAVY WITH TVP-SHIITAKE HASH
Serve this up with your favorite fresh made biscuits and it will have you thinking of the South! From erinwyso and the blog Olives for Dinner. Enjoy ya'll(Hey, I grew up in the south!)
Provided by Sharon123
Categories Breakfast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- Place the broth into a small saucepan and add in the TVP. Heat over medium-low until until it starts to simmer. Turn off the heat and allow the TVP to sit for about 10 minutes.
- Heat the olive oil over medium heat in a medium-sized skillet. Add in the shallots and saute for about 3 minutes. Add in the garlic and shiitake mushrooms. Allow the ingredients to simmer for about 5 minutes, stirring occasionally.
- Next, add in the TVP and stir to combine. Simmer until most of the moisture has evaporated, then add in the sage, fennel seeds and basil. Stir again. Add in the soy sauce. Season with salt and pepper, and adjust any seasonings as needed. Reduce the heat to the lowest setting.
- To make the gravy, rinse the soaked cashews in a sieve with plenty of cold water. Transfer to a blender and add enough water to almost cover the cashews. Puree until smooth, adding a bit more water as needed to make the mixture smooth but not watery.
- In a medium-sized saute pan, melt the Earth Balance over medium-low heat. Add in the flour and stir to combine. Transfer the cashew creme to the pan and stir well. Add in the broth and lots of cracked pepper. Add salt to taste. Add a little more broth if needed to thin it out or to taste. Allow to simmer for a few minutes.
- Serve the gravy and hash immediately with freshly made biscuits.
Nutrition Facts : Calories 531.5, Fat 38.9, SaturatedFat 7.3, Sodium 352.2, Carbohydrate 39.6, Fiber 3.8, Sugar 5, Protein 13.6
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