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Textured soy protien question

I just bought a bag of dehydrated TVP flakes. Are there any recipes on this site for it? And how do I find them? Any other suggestions to use it welcome.
I've lost over three pounds in the month since I returned to vegetaria...this is good progress. Need to lose another 20. I have learned so much good stuff from hanging out here, it seems to be a lot easier than it did a while back!

I usually take 1 cup and pour it into a scant 1 cup of vegetable broth (or water).  I add 1-2 Tbsp soy sauce (or Braggs if you have it), 1-2 Tbsp ketchup, and 1-2 Tbsp nutritional yeast (sorry, I usually don't measure but this isn't an exact science).  Let it boil for 5 min or so.

You can use TVP in a lot of recipes that call for ground beef/turkey, or tofu.  Such as stews, soups, chili, spaghetti sauce, sloppy joes, lettuce wraps, tacos, casseroles, etc.  If I have a specific purpose for the TVP, I will usually season the above recipe with whatever goes with what I am cooking.  For example, if I am making tacos, I will use taco seasoning.

Good luck!

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This is probably my favorite dish of all time:

http://vegweb.com/index.php?topic=6824.0

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I've made sloppy joes with TVP, but don't usually use TVP.  If you like sloppy joes try doing a search on this site for sloppy joes and see if any use TVP like this one:  http://vegweb.com/index.php?topic=9639.0

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i do what LittleCrystal  said....then i add some other spices depending on how i want it to taste...like cayenne pepper...and then i wrap it in cabbage ..so good  ;D

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Well I've used the whole first packet. I agree with Little Crystal, it needs to go in spicy or richly-flavoured foods like tacos, casseroles etc. I made a sort of taco salad and it was good with the seasoning. Another friend suggested meatballs but mine wasn't sticky enough to cling together. I tried it in one of my lame, last minute dishes and it was less successful until I ramped up the seasoning. Might make a nice curry dish...I like the texture tho and it isn't expensive. And DH might even eat it if I don't tell him it's actually soy... :-X

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I haven't used TSP yet but I just came across a recipe that I'd like to make. Is there a difference between TSP & TVP? Which do you prefer for texture &/or taste? I've noticed that the TVP is a lot cheaper. 3.5lbs of TSP=$23.36. 3lbs of TVP=$8.60....there has to be a reason for the cost difference?????

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The cheaper version is the only one I've found so far, here...it definitely is lacking in flavour, and I don't find that it "clings" well enough to make say meatballs out of it. The taste is OK, but it needs spice and flavour to go with it. Otherwise it is slightly sweet (see my unnoticed post "TVP sweet?" which no one has so far replied to)and has a smell faintly reminiscent of dry dogfood. (There's probably TVP in dry pet food, I bet, as a makeweight.)
If you can get less than 3 lbs, try the more expensive one, I'm sure there's a good reason for the colossal difference in price...unless it's just the manufacturer.

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