Textured Vegetable Protein
- Thread starter Martha39
- Start date
i've seen these in indian grocery stores alot!! but i have never used them!! i'm told its used as a meat replacement in currys or broken down and used in things like veggie cutlets and burgers etc!
might try it if i do and it goes well i will let you know! xx
boncuk
Full Member
Hi Martha,
I use TVP in the mince style, its basically like quorn but a dry form.
I normally crumble in a stock cube and then cover in boiling water, leave it to soak for 5/10 mins and then use as I would quorn mince. I live overseas and we cant get Quorn products here so I use it in bolognaise, lasagne, shepherds pie, savoury mince, chilli.....the only thing I find its not good for is formed foods such as burgers and meatballs.
Another benefit for me is its about 20% of the cost of the real stuff and so much lower in fat and cholesterol
Enjoy!!
Claire x
I use TVP in the mince style, its basically like quorn but a dry form.
I normally crumble in a stock cube and then cover in boiling water, leave it to soak for 5/10 mins and then use as I would quorn mince. I live overseas and we cant get Quorn products here so I use it in bolognaise, lasagne, shepherds pie, savoury mince, chilli.....the only thing I find its not good for is formed foods such as burgers and meatballs.
Another benefit for me is its about 20% of the cost of the real stuff and so much lower in fat and cholesterol
Enjoy!!
Claire x
