Tvp

keatergreyhound

Hiya all
After reading about it on here I have brought some TVP in a hope that it stretches my mince however its got no instructions beying use as required.
Its to make spag bol with so can anyone please tell me how much I need to use (ive got 150g of mice) and how I cook it
Thanks in advance

Pandora123_2

keatergreyhound wrote:

Hiya all
After reading about it on here I have brought some TVP in a hope that it stretches my mince however its got no instructions beying use as required.
Its to make spag bol with so can anyone please tell me how much I need to use (ive got 150g of mice) and how I cook it
Thanks in advance

My cats have asked if they may come over to your house for tea.

Thank you :rotfl:

keatergreyhound

LOL
Mine would like that too
my nail are too long
Well my TVP is still in the cupboard as I still dont know what im doing with it

goonlord

Is it like bits of brown dried soya? I used to eat it a lot when I was a student and still vegetarian.

Seem to remember that we just boiled it up for a while (10-20 mins?) and then added it to whatever we were cooking. It absorbs quite a lot of fluid...

iwanttosave_2

What the beggery is TVP?

goonlord

Textured vegetable protein I believe.

beachbeth

I have Linda McCartney's recipe for shepherds pie made with TVP and have tried it myself. In the recipe she sautes onion in butter and then adds the TVP, stock and some soy sauce before simmering for 5-10 minutes. So the TVP obviously doesn't need much cooking.

If it was me I would fry the onions, add the mince and brown that and then add the stock, TVP and carrots and just carry on making the shepherds pie as normal.

Pandora123_2

Here is some info on TVP:

Using TVP

The article says that one ounce of dry TVP is equal to three ounces of mince. So if you've got 150g of mince and want to use the TVP half and half with mince, use 50g of dry TVP which should rehydrate to 150g.

It says "pour 7/8 cup boiling water over 1 cup of TVP and let it stand for 5-10 minutes", so I guess you could just measure 50g of TVP in a cup and use slighly less than that amount of boiling water to rehydrate.

I would add a dollop of Marmite to the boiling water to give it a more meaty taste.

:A

bltchef

to make mince go along way use porrage its cheaper

Jayar

Haggis is great in mince too.
My son, who always declared that he hated haggis, relished this for years.

exlibris

I got the flavoured cubed stuff. Don't know what flavour but thought it would be like beef. I didn't rehydrate it until all the liquid had gone as I was in a hurry and thought that as most of it had gone........

I cooked it in the oven with onions and gravy browning for about 3 hours and the cubes were chewey and some had almost a gristly texture. The odd one 'fell' as I remember casserolled beef did.

Was this due to the hydration or the cooking?

I would like to keep using the cubes as it adds more variety to our white meat/vegi diet but can only manage one more attempt before I have a revolt!