Tvp Meat Sauce Recipes
TVP SPAGHETTI SAUCE
This is based on my family's traditional spaghetti meat sauce, but uses TVP (textured vegetable protein) instead of meat. The amount of TVP, though, is approximate. I usually just put a couple of handfuls, using the guideline that when it re-hydrates it swells to approximately twice its volume, so how much you put depends on how thick you want your sauce.
Provided by christine7
Categories Spaghetti
Time 20m
Yield 5-7 serving(s)
Number Of Ingredients 6
Steps:
- combine all ingredients (except noodles) in a large cooking pot and bring to a boil.
- Reduce heat to minimum.
- Cover and simmer for at least 15 minutes (but as long as you want after that), stirring occasionally, or until TVP is soft.
- Cook spaghetti noodles according to package directions and serve sauce over noodles.
Nutrition Facts : Calories 371.8, Fat 1.8, SaturatedFat 0.3, Sodium 1381.1, Carbohydrate 78.8, Fiber 8.3, Sugar 17.8, Protein 13.6
TVP "MEAT" SAUCE
I just started to be vegan and I was having a hard time making recipes that actually taste good. I came up with this concoction based on recipes I used to make with ground meat. This is great over brown rice or any other grain! Make the grains while or before cooking this sauce. This recipe only makes for about one or two people, so you can double or triple it. I hope you enjoy the recipe!
Provided by Luv2Cook
Categories Soy/Tofu
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 13
Steps:
- Note: adobo seasoning, and sazon are seasonings found in the spanish section of your local grocery store. you could use oth.
- Boil the vegetable broth in a small pot over medium heat. Place the TVP in a medium sized bowl with the boiled vegetable broth to reconstitute the TVP. Mix to moisten all the TVP and leave the TVP for about 10 to 15 minutes to absorb the vegetable broth and expand a bit.
- While the TVP soaks, chop the onions, pepper, and garlic.
- Drain the TVP and reserve the leftover liquid in a bowl for later. Heat a medium sized frying pan with the oil on medium heat. Add the TVP and saute until it is a bit browned and crispy.
- Add the onions and garlic and saute for five minutes. (If the pan gets too dry, add more oil) Then add the pepper and saute for five more minutes.
- Add the adobo, garlic powder, onion powder, and the sazon and mix. Then add the reserved liquid from the TVP, the tomato sauce, and the water. Let cook until most of the liquid is absorbed. Taste to adjust seasonings and serve over your favorite grains and with vegetables.
- Enjoy!
Nutrition Facts : Calories 878.3, Fat 7.8, SaturatedFat 1.1, Cholesterol 2.4, Sodium 1136.9, Carbohydrate 180.5, Fiber 5.3, Sugar 8.7, Protein 17.8
VEGAN ITALIAN SAUSAGE CRUMBLES WITH TVP
Vegan Italian Sausage Crumbles are so easy to make and a great meat replacement for certain plant-based recipes. Made with Textured Vegetable Protein along with a mix of herbs and spices like ground fennel seeds, sage, thyme, and more, these veggie crumbles are the perfect addition to favorite savory plant-based recipes like chili, pasta sauce, pizza, and more. Low-fat, high in protein, and gluten-free.
Provided by Shane Martin
Categories Vegan Side Dish Recipes
Time 15m
Number Of Ingredients 15
Steps:
- Start by heating a non-stick skillet over medium heat.
- In a small saucepan add all of the wet ingredients and bring to a boil.
- While waiting for the water to boil, add the TVP with all of the other dry ingredients to a large bowl and mix together until well combined.
- Pour the boiling water into the dry TVP mixture, and stir until everything is completely mixed. Let the mixture sit for about 5 minutes so all of the water can be absorbed. There may be a little moisture in the bottom of the pan but it will cook off once you add the mixture to the frying pan.
- Pour the TVP crumbles into the frying pan, stirring occasionally, and cook until most of the moisture is gone. Usually about 2-3 minutes. The mixture will be more "chewy" like sausage and not crisp.
- Taste and adjust any seasonings as needed.
- Serve right away or store in an airtight container for later use.
Nutrition Facts : ServingSize 1/4 cup, Calories 62 calories, Sugar 2.5 g, Sodium 220.8 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 7.1 g, Fiber 3 g, Protein 7.8 g, Cholesterol 0 mg
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