Tag Archives: TVP

Easiest TVP Tacos

13 Mar

I was in a super big rush last night to get out to our friends’ show and made these in a snap. The TVP is ready in about 5 minutes, which is when you can chop up whatever greens you have around. I used some baby spinach here. You can throw on some salsa, vegan cheese or vegan sour cream too, if you feel so inclined. ; )

Easiest TVP Tacos:

1 cup of TVP granules
1 cup of water or veggie broth (i used water & a 1/4 of a bouillon cube. you can use a whole one if you want more flavor)
2 tsp liquid smoke
2 tsp vegan worcestershire
3 tbsp taco seasoning (i use VCF’s recipe: chili powder, garlic powder, onion powder, cayenne powder, paprika, cumin, salt & pepper)

Directions:

Bring water and seasonings to a boil and stir in TVP. Cover, take off heat, and let it sit for about 5 minutes.

I added a can of rinsed black beans too!

Cheesy Beefy Vegan Nachos

29 Jan

It’s no secret that my favorite food is mexican. One of the things I totally miss is ordering nachos. I’ve been meaning to make some, and finally got around to it last night since needed a quick dinner and had a big bag of TVP sitting on the counter from my shopping trip this week. The amount of cheese you add is up to you. If you put very little, the cheese will get crisped in the oven. (like real cheese) If you add a bunch, it’ll be nice and melty and gooey. (like real cheese!)

Cheesy Beefy Vegan Nachos

Tortilla Chips
1 recipe for TVP, below
1/2 can diced tomatoes, drained (I used the garlic & onion kind)
1-2 c. of Daiya cheddar shreds
1 c. of shredded lettuce

Beefy TVP:

1 c. of water
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tbsp. taco seasoning (I use the recipe from VCF.)
1 c. of TVP

Directions:

1. Turn broiler on. In a small saucepan, heat water, liquid smoke, worcestershire and seasoning to a boil. Remove from heat and add TVP.

2. On a cookie sheet layer tortilla chips, cooked TVP, tomatoes, and cheese. Broil for 5 minutes. Top with lettuce just before serving.

YUMMMMMMMMM!!! I served these with a ramekin full of vegan sour cream. I use the Follow Your Heart brand. I know a lot of people rave about the Toffutti brand, but I think this tastes truer. It has the appropriate tang.

Vegan Comfort Food’s Tacos

3 Jan

For dinner last night I made VCF’s Fool Your Friends Tacos. I had been craving tacos since last week, and not refried bean ones either. I wanted all the taste and texture of the meat kind, but without the awful stench and mystery bits. I needed TVP for the job!

Result:

This recipe is indeed delicious! I probably could have eaten 5 or 6 tacos if not for the black bean soup I served along side, and my serious self control. I added a little extra liquid smoke to the TVP  broth, as well as the taco seasoning. Incidentally, this recipe uses 2 tbsp. of the taco seasoning recipe in the  back of the book. It was chili powder, garlic & onion powder, cumin, paprika, cayenne and salt & pepper. I topped them with lettuce, and some of the super hot salsa I made this weekend. Daiya cheddar makes a good topping too. This is definitely one for the permanent rotation, and it was fast & easy. I would love to use this for some awesome nachos too.

Served with black bean soup…

I put the leftovers in with the rest of the black bean soup to make a chili which I ate for lunch today with some brown rice and a vegan cheddar drop biscuit! YUM!

Pasta with Roasted Butternut Squash and TVP

1 Nov

CPV has hit the 4k mark! Thanks to all my readers : )

The last time I made this, it was in the inventing phase and I added the TVP in the day after to get the right balance of savory & sweet. This time I used whole wheat elbows and red onions, and it was super yummy! I used about 1/3 c. of nutritional yeast & roasted the veggies for a good 45 minutes, so the squash melted into the pasta. You can use whatever winter squash you’ve got around, but don’t forget to save & toast the seeds!

here’s the link to my original recipe!!

 

Tex-Mex Deep Dish Cornbread Pizza

18 Jun

okay… i might be on break currently. here is a draft of a recipe that i wrote, but have not yet tried. you should try it and get back to me. i will try to make something soon. actually, i think i’m going to cook for father’s day. so yah. i need to perk up.

*   *   *   *

when i was learning how to cook, this was one of my favorite recipes to make. in this vegan version i’m using TVP, but you can use vegan crumbles instead to save a step.

mine also contains a vegan scratch recipe for the cornbread. it does call for beer, so if you’re not into that, you may want to track down another vegan cornbread recipe to use, or if you find it easier you can use a vegan mix. i like beer bread recipes. they’re simple, require little ingredients, and you can change the flavor subtley depending on your beer choice.

Ty’s Tex-Mex Deep Dish Cornbread Pizza

Cornbread:

* 2 1/2 c. unbleached all-purpose flour (you can use up to half whole wheat pastry flour if you have some!)
* 1/3 c. cornmeal
* 1 tsp. chili powder
* pinch of cayenne
* 1 12oz. beer
* 2 tbsp. vegan butter, melted, plus more to grease skillet

Reconstituted TVP:

* 1 1/2 c. dry TVP granules
* 1 c. vegetable stock
* 1 tbsp. liquid smoke
* 2 tbsp. vegan worcestershire
* 1 tbsp. shoyu, low-sodium soy sauce, or bragg’s aminos

Topping:

* 2-3 tablespoons extra-virgin olive or canola oil
* 1 small onion, finely chopped
* 1/4 tsp. salt

*  reconstituted TVP , or 1lb equivalent of vegan crumbles
* 1 15 oz. can vegan re-fried beans
* 1 tablespoon chili powder
* 2 teaspoons ground cumin
* 2 teaspoons hot sauce, or 1/2 tsp. cayenne pepper, optional

* 1 bell pepper, chopped
* 1 14.5 oz can diced tomatoes with chiles or jalepenos, well drained
* 1 c. vegan shredded Cheddar or pepper cheese

Optional:

vegan sour cream, optional
salsa, optional
dried cilantro, optional

Directions:

1. Pre-heat oven to 375*. Combine all cornbread ingredients until just blended and pour into the bottom of a greased large oven-proof skillet. (they say you can wrap a skillet handle really well with aluminum foil and cross your fingers, but i’ve never tried it.) Bake for 15 minutes, or until top is lightly browned, and toothpick inserted into center comes out clean. Set aside.

2. To reconstitute the TVP: In medium sauce pan, heat stock, liquid smoke, worcestershire, shoyu until almost boiling. Remove from heat, add TVP, and set aside.

3. Heat oil in second skillet to medium. Add onions and salt, cook for 2 minutes, or until translucent. Add TVP and spices and cook 3-4 minutes. Add refried beans, and mix in until heated through.

4. Top cornbread with TVP mixture, bell pepper, tomatoes and cheese. Place skillet under broiler for 5 minutes to melt cheese. Garnish with sour cream, salsa, and/or cilantro, if desired.

“Meat”loaf with couscous and asparagus

8 Jun

this TVP based meatloaf is the result of reading several meat and veggie meatloaf recipes, and some improvising too. the last one i made back in brooklyn was yummy, but didn’t really hold together well. here i added some flax seed and extra vital wheat gluten for binding. a bag of frozen asparagus and boxed garlic & olive oil couscous round out the meal while it bakes, without putting too much more effort in.

Ty’s TVP “Meat”loaf

1 3/4 c. vegetable broth
4 tsp. vegan worcestershire
1 tbsp. liquid smoke
2 c. TVP

2-3 shallots, chopped
1/2 bell pepper, chopped

1 tbsp. ground flax seed
2 tbsp. water

1 c. quick cooking oats
3 tbsp. vital wheat gluten
1 1/4c. ketchup
1 tbsp. steak sauce
2 tsp. garlic powder
1 tsp. thyme
1 tsp. chili powder
1/2 tsp. cayenne
salt & pepper

Ketchup Agave glaze

1/2 c. ketchup
1-2 tbsp. agave syrup
1 tsp. cumin
1/2 tsp. worcestershire
hot sauce to taste

Directions:

1. Pre-heat oven to 375* and grease loaf pan.

2. In a medium saucepan bring broth, worcestershire, and liquid smoke up to a boil, remove from heat and stir in TVP.

3. In a ramekin, or small dish, whisk together flax and water. You can either use hot water, or zap it for 30 seconds in the microwave. It will thicken up to an egg like consistency.

4. Heat an oiled skillet to medium and add shallots and bell pepper. Cook until softened, about 3 minutes.

5. In a large bowl, combine all loaf ingredients with a fork until well mixed. Turn mixture into greased loaf pan, and bake in oven for 40 minutes.

6. While loaf bakes combine all glaze ingredients in small bowl. After 40 minutes, spread glaze over top of loaf, and return to oven for an additional 15 minutes.

7. Prepare couscous according to box directions. Saute frozen asparagus, or other frozen vegetable, in a skillet with olive oil, 2 tsp. of butter and 3 cloves of garlic over medium for 5 minutes covered, and 3 minutes uncovered.

Enjoy!

Baked Penne with TVP

6 Jun

so i really wanted some italian food for dinner tonight.  i also didn’t want to make a grocery trip & wanted to use some TVP. i went through a bunch of books for inspiration, and found the baked ziti in quick and easy vegan comfort food, pg. 123. mine is a little stepped up version since i had extra time to spend today, but her version would be great for a weekday.

the other nice thing is i have it in the fridge all ready to go until i’m ready to bake it.

ps- a frugal thing i’ve been doing is using vegan bouillion cubes for broth. a box of 8 cubes is about $2 and change, and makes 16 cups!

Baked Penne with TVP

Olive oil or butter for 9×13 pan

1 lb. of cooked short pasta, penne, ziti, etc.

1 c. veg broth
1.5 tsp. liquid smoke
1 c. TVP

1 jar of marinara sauce
1 14.5 oz can of diced/chopped/stewed tomatoes, drained
1 8 oz. can of tomato sauce
1/2 c. veg broth
1/2 c. onion, finely chopped
4 cloves of garlic, minced
1 tsp. italian seasoning
1/2 tsp. crushed red peppers, optional
1/2 c. nutritional yeast, optional
salt & pepper

2 c. shredded vegan mozzarella, i use daiya italian shreds
vegan parmesean, optional

Directions:

1. Pre-heat oven to 350* and cook pasta according to package directions.

2. Boil 1 cup of vegetable broth and liquid smoke in a medium saucepan. Remove from heat and add TVP. Stir until liquid is absorbed.

3. Return drained pasta to pot and add all ingredients except vegan mozzarella and vegan parm. the nutritional yeast gives it a nice creaminess.

4. Place half of pasta mixture into 9×13 prepared dish. Top with half of mozzarella and sprinkle with vegan parm, if using. Repeat layers.

5. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Broil on high for a few minutes to get a nice crust.

sloppy jalopy

31 Mar

okay, i made the sloppy jalopy dinner from quick and easy vegan comfort food last night. one of the nice things about this cookbook is that she has some meal plans put together for you at the beginning of the book for breakfast, lunch and dinner. the sloppy jalopy was sloppy josephs [joes] and agave glazed carrots.

the agave glazed carrots were easy. you just combine carrots, agave, cinnamon, oj, and oil ( i added a pinch of cayenne) in a casserole dish and pop it in a 350* oven for 15 min covered, 15 min uncovered. this left them yummy and warm, but still with a little crunch.

sloppy josephs: these were super delicious and satisfying. the recipe used TVP rehydrated with broth and liquid smoke for it’s nice smoky base.

rehydrated TVP

olive oil, onions, bell pepper

together & about to be a faint memory

Results:
so good! the non-vegan even liked it!

sweet potato corn bread & veggie “meat” loaf

23 Mar

so i did, in fact, finish all the baking and cooking that i intended yesterday. well, technically the loaf came out of the oven after midnight, but it went in nearly an hour before, so it still counts!

i wish i had made a salad and some garlic green beans to go with it, but alas, i was totally worn out by the long day in the kitchen, and kass & jordan assured me that we had plenty of vegetables on our plates. (today i will eat lots of greens!)

in my family, i’ve always been the cornbread maker. this means for years & years i bought mixes & vamped them up. every once in a while i’d try a scratch recipe. this past year i served dana sly’s blue ribbon winning vegan cornbread to both my family, and jordan’s. but in all this time i have not had a cornbread of my own; in writing this i realize it’s time to work on my recipe. meanwhile, i have this for you:

Sweet Potato Corn Bread from How it all Vegan!, pg 131

recipe calls for 1c. of sweet potatoes, cooked and mashed

viola!

making soy buttermilk- this recipe called for “sour soy milk” 1/2c. soy milk with a 1/2 tsp of vinegar added, and it did curdle it. i knew this trick worked with real milk, but i thought it was kind of amazing that it also works with soy milk.

this bread came out really dense, which is probably my fault for over mixing it while i was waiting for jordan to bring me soy milk from the store. i also used 1c. of whole wheat pastry flour in place of the plain to up the nutrition profile.

Veggie “Meat” Loaf from Quick and Easy Vegan Comfort Food, pg 173

i love veggie meat loaf. love it! i can’t tell you how much money i’ve given “amy” over the years for her frozen veggie loaf. (which is not marked vegan b/c it has honey. honey is a controversial topic in vegan circles.) so i was way excited to see this recipe in my newest cookbook. i’d also never cooked with TVP (texturized vegetable protein) before, and Bobby & Mary had been suggesting it to me for some time. TVP looks like a grain until you rehydrate it, and then it looks like “meat” crumbles. best of all,  it’s inexpensive.

it was delicious! it didn’t hold together very well out of the pan, (we were brainstorming about this as we devoured it) but it did taste very good, so we weren’t mad at it. more research, more research. i was also happy that it tasted good, because there are a lot more recipes i wanna try from this book!