Textured Vegetable Protein (TVP) Recipe Websites?

Anybody know of any good TVP recipe websites? I want to try to make tacos, or something tastey!!|||I ama former chef and use it quite often as I ma a diabetic and like to lessen my meat products, I use it like ground beef, for tacos, what I would do is cook some onions and peppers in some veg oil, add 1 1/2 cups of TVP, toast it for 2 minutes and then add a packet of taco seasoning, treat it like it was the meat, add the water and tomato product like paste or sauce and simmer it on low until the moisture has been evaporated.





I use it for chili, sloppy joes and stuffings in green peppers adn cabbage rolls, even to my vegie burger mix, it adds texture. Simply think of it as a replacement for meat, it has a bit of a bite, so some of you meat eating friend may think it is ground beef, that is the success of making it right.|||a good website for vegan and vegetarian cooking is VegCooking.com They have a ton of great recipes for all kinds of things. But making tacos should be easy enough without someone elses recipe. Just buy the MorningStar Farms faux ground beef and use it just like you would regular ground beef. You can buy the packets of taco seasoning and it should have the directions on the back of the packet. Then stuff your taco "meat" into taco shells and top with lettuce, tomato, avacado, and anything else you might like on a taco. Good luck!|||I've got a few recipes you might like to try





BULGUR MEAT LOAF





1 c. uncooked Sovex Bulgur Wheat


2 1/2 c. boiling water


1/4 c. soy sauce


1 1/2 c. textured vegetable protein


1 1/2 c. warm water


2 eggs


1 1/4 c. onion, chopped fine


1/3 c. bell pepper, chopped fine


1/4 c. carrots, chopped fine


1 tbsp. fresh parsley, chopped fine


1 (6 oz.) can tomato paste


2 pkgs. brown gravy mix (any brand)


2 tbsp. flour


1 tbsp. garlic powder





Preheat oven to 350 degrees. Pour 2 1/2 cups boiling water over the bulgur wheat, add the soy sauce. Cover and let stand until the water is soaked up (approximately 45 minutes). Add the can of tomato paste and blend well. Pour 1 1/2 cups warm water over the textured protein. Let stand 15 minutes. Chop the onion, bell pepper, carrots and parsley very fine.


Mix together in a large bowl. Add eggs, brown gravy mix, garlic powder and flour. Blend well. Drain the excess water from the textured vegetable protein. Add this and the Sovex Bulgur Wheat mixture to the vegetable mixture. Blend well. Press mixture into greased and floured loaf pan and bake in a 350 degree oven for 1 hour. Remove from oven and allow to cool. Cut around edges with a knife and turn out onto a platter.





OLD FASHIONED STEW





8 c. water


2 1/2 c. (2 med.) diced yellow onion


3 c. (4 lg. stalks) chopped celery


2 c. dry textured vegetable protein, 1/2 to 3/4 inch chunks


3/4 tsp. crumbled basil leaf


2 lg. cloves garlic, pressed or minced


1/4 c. tamari


4 c. carrots, sliced in 1/2 inch rounds


8 c. (3 lg.) russet potatoes, unpeeled, cut into 1-inch squares


1 c. shelled fresh peas, or frozen peas rinsed under hot water to thaw


2 tbsp. brown rice flour, whisked into 1/2 c. cool water





In a 6-quart pot, bring to a boil: water, onion, celery, and textured vegetable protein. Reduce heat to medium and cook, covered, until textured vegetable protein is tender, about 15 minutes.


Add basil, garlic, tamari, and carrots. Simmer, covered, stirring occasionally, until carrots are slightly tender, about 15 minutes.





Add potatoes and simmer, covered, stirring occasionally, until potatoes are tender but still intact, about 10-15 minutes. Add peas and reduce to lowest heat.





Whisk brown rice flour into 1/2 cup cool water, until smooth. Gently but quickly stir this mixture into the soup, and continue simmering, on low heat, until soup thickens, about 5 minutes. Add additional tamari to taste. Serve. Makes 5 quarts. Easy.