All about TVP (Textured Vegetable Protein)
I have found goodnessdirect.co.uk, but their postage charges are more than I am willing to pay. Are there any other online shops that sell it cheaper, or high street shops that sell it?
It is VEGAN chunks that I want. Maybe they are all vegan. I dont know as I am new to this, lol!
Thanks in advance:)
Urgent - Please help me master a TVP mock chicken flavor for my sick cat!
I'm sorry if this is the wrong forum. Tell me, and I'll move it to a better one. Thanks. Hi, I'm posting and asking this while fresh in my mind b4 I forget. I have TVP tiny soy pieces that I'm ready to cook in water to make mock chicken for my dear Frisky kitty. I have several good seasonings and good ingredients like nutritional yeast and brewer's yeast and Bragg Liquid Aminos to season it well and make the mixture good, yummi, moist, and mock chickeny-like.
My dilemma is that I don't know the right or best measurements and best blends, you know which ingredients blend best with what. I'm searching for a good recipe in yahoo and goodle, but I still haven't found a good recipe yet. I need to feed this to my dear sweet Frisky so he'll get stronger and gain some weight, as he is ill. But I can't elaborate on his illness condition right this moment. I shall again tnite when I have more time. I don't have a natural soy sauce right now so I can only use my Bragg. Can someone please help me here?
This is urgent and I need to "master" for lack of better words a good recipe so the chicken smell and flavor will be so pungent and strong he'll devour it and eat it. Okay, thank you for your help and for listening.
Re: Urgent - Please help me master a TVP mock chicken flavor for my sick cat!
I feed my cats meat, however, I did try one of them with some of my dinner - he wanted to try it. I was aiming more for a beefy taste.
I had used vegetable bouillon (the pale kind) and natex yeast extract in the gravy. There was a lot of yeast extract and not much bouillon. It wasn't too salty. The cat liked it.
Re: Urgent - Please help me master a TVP mock chicken flavor for my sick cat!
Mine didn't seem very keen on TVP but they do like the chicken-style slices you can buy here (mostly made of wheat gluten/seitan I think).
However, if your cat's ill I'm not sure that you are likely to succeed in introducing an unfamiliar food. You are more likely to be able to coax him to eat with something he already likes. You might want to consider postponing the introduction of a new food until he's feeling better.
Re: All about TVP (Textured Vegetable Protein)
Hi guys, i was wondering how much TVP expands? and seitin? Because using 1/4 dry doesnt seem like much and i dont think it would be very filling! Thanks:) :o
Re: All about TVP (Textured Vegetable Protein)
Hello Indigorainhemp
Try the method advised by Dianecrna. We have it once in a blue moon at my place, usually as a pasta sauce. I've made pies outta the stuff.
Hey happycow dried TVP does expand quite a bit bit Seitan if you mean gluten by that I've never bought it dried only fresh or canned. But if you have it dried things usually expand quite a bit.
On the weekend I had fried gluten with chilli and ginger at a vietnamese/malaysian/chinese place in Marrickville where I live. Mmm Lovley. I had stir fried mixed veggies and young coconut juice. Woo hoo
antony:p
Re: All about TVP (Textured Vegetable Protein)
Re: All about TVP (Textured Vegetable Protein)
Reading this thread has been quite helpful for me. I bought some TVP to experiment with but I also had a hard time finding any recipes for it in my favorite vegan book.
I had a difficult time figuring out what to do with it. It doesn't resemble ground meat IMO (then again I can't figure out why vegans need something that does.)
The short of this being that after reading your experiences, I can see why no recipes call for it. Now I just need to use mine up. Is it OK for making burgers? :confused:
Re: All about TVP (Textured Vegetable Protein)
It can be added to your favorite burger mix but I wouldn't use it as the base. You may want to add tofu, wheat gluten, beans, bread crumbs, etc. to give it more body. I've tried experimenting with it but have not had much luck.
Re: All about TVP (Textured Vegetable Protein)
veggie mince...
now i usually buy the frozen stuff but i've noticed in a vegan cookbook i have that one receipe for meatballs speaks about the mince as if it can be squeezed out of the packaging and moulded.
its an american book - has anyone come across this product? loose mince never binds together very well i find.
Re: All about TVP (Textured Vegetable Protein)
I get the frozen stuff, morrisons own brand no less (I'm amazed that they even have it, it doesn't seem a very veggie friendly company).
I'd like the dried stuff but can't seem to find it anywhere.
Personally I'm not overly fond of it, I don't mind it and it's handy for saving time, but I prefer using something that's actually just plant rather than a product. Otherwise I'd much rather use lentils or kidney beans.
Re: All about TVP (Textured Vegetable Protein)
Weird, no one really seems to like TVP but me... but on the other hand, I'm not too keen on tofu and seitan... I use TVP pretty often, whether the mince for bolognese-like sauces or the bigger chunks in Asian stir-fries (especially in Japanese sobameshi, it is great!). I like the texture and don't think it is too meaty.
Also, it's not expensive over here...the only bad thing about TVP is that is is barely nutrious, just plain protein. But since I seldomly use other processed meat substitutes, I guess it won't kill me.
@Tigerlilly: I know you can make seitan froms plain flour, as well, though I haven't tried it myself yet.
Re: All about TVP (Textured Vegetable Protein)
Cedarblue - have you tried the Dixer Diner dried faux meats from Veganstore?
Re: All about TVP (Textured Vegetable Protein)
I have been using tvp on occation and didn't know it wasn't that healthy! oh well. My fave recipe for it is out of the Eva Batt Vegan Cooking book, curried TVP is the recipe, it's a lot like the curried sausages my mum used to make when I was little (but I never liked it then! lol needed to swap the meat for tvp chunks!!). I have also tried it in the mince form in just a couple of things but nothing else tastes as nice really. I might only use it if I wanted a mince type thing for a particular recipe, or the chunks in a stew or curried tvp.
Seitan, I have tried it from a packet mix from veganstore.co.uk which ends up quite expensive for the amount you get but I suppose it's a lot quicker and easier. I didn't actually make it, hubby did, but I suppose it just needed mixing and kneeding. It seemed to taste quite similar to what I had made from standard flour. I have made it from standard flour before and that takes an increadible amount of kneeding and a lot of water too, but obviously is much much much cheaper!!! I do get sore knuckles from all the kneeding though. I have only really used the end result in attemping to make a 'fried chicken' type thing, following the recipes in La Dolce Vegan by Sarah Kramer... although we have added in breadcrumbs to the coating mix, and for the next time I'll go online to find out what the KFC secret herbs & spice blend is supposed to be and add some of that into the coating mix. It'll be Kentucky Fried Compassion! lol. ;)
Re: All about TVP (Textured Vegetable Protein)
^ yum, let us know what that's like Jamie, I couldn't eat it but I'll enjoy imagining it! :D
Re: All about TVP (Textured Vegetable Protein)
TVP gives me terrible gas. I gave it to my omni-dad.