Does anyone know any recipes that you can use tvp(textured vegetable protein) with?

Like JC I use it alot, and I treat it like ground beef in those situations, I start my dishes the same, I saute my onions and garlic, spices and the toast the TVP in the oil with those ingredients, like the sauce for his lasagna dish, I make meat sauce for other pastas, chili, sloppy joes, stuffing for cabbage rolls and green peppers.





It is very versitile, and keep for month in a dry container, I have even made Ukranian pierogies with mushrooms, barley, onions and TVP for a lenten meal.|||Textured Vegetable Protein Lasagna





Ingredients:


1 cup TVP庐 (Textured Vegetable Protein)


7/8 cup Boiling Water


1 Tb Olive Oil


1/2 cup Chopped Onion


1 (28 oz.) can Crushed Tomatoes


2 Tb dried Parsley Flakes


1 tsp crushed Oregano, Mediterranean


1 tsp crushed Marjoram


12 Lasagna Noodles (cooked according to package directions)


1 (15 oz.) pkg Firm Tofu (pressed and crumbled)


1 cup Shredded Soy Mozzarella Cheese





Mix together and set aside the textured vegetable protein and the boiling water.





Saute in olive oil the chopped onion, cook until translucent. Add the crushed tomatoes and herbs. Simmer uncovered for about 20 minutes, add cooked textured vegetable protein.





Cook noodles according to package directions. Drain noodles and rinse several times with cold water. Set aside.





Preheat oven to 350掳. Lightly oil a 13x9-inch baking pan, set aside.





Arrange a single layer of noodles on the bottom of prepared pan. Top with half of the sauce. Arrange 4 more noodles, then a layer of firm tofu that has been pressed and crumbled*.





Arrange remaining noodles on top of tofu and pour on the rest of sauce. If desired, sprinkle with shredded soy mozzarella cheese.





Cover and bake for 30 minutes. Uncover and bake for 10 more minutes. Let stand 5 minutes before serving. Makes 8 Servings.





*To remove moisture from tofu, wrap in kitchen towel and press.





NUTRITIONAL FACTS


Serving Size: 1 serving





Calories 290, Calories from Fat 80, Total Fat 9g, Saturated Fat 1.5g, Cholesterol 0mg, Sodium 240mg, Total Carbohydrates 35g, Dietary Fiber 6g, Sugars 5g, Protein 22g.





See this website for other great recipes using TVP:


http://www.bobsredmill.com/recipe/ingred鈥?/a>


or


http://www.cooks.com/rec/search/0,1-0,te鈥?/a>