Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 191.7
- Total Fat: 2.1 g
- Cholesterol: 47.5 mg
- Sodium: 88.5 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 8.3 g
- Protein: 23.8 g
View full nutritional breakdown of Tuscan TVP calories by ingredient
Tuscan TVP
Introduction
I wanted a good, easy, versatile recipe for Textured Vegetable Protein, so I looked through my old issues of Chatelaine till I found this recipe for ground beef, then substituted it with TVP. I'm honestly surprised about how good it turned out...for pasta sauces, meatballs, meatloaf, the works! I wanted a good, easy, versatile recipe for Textured Vegetable Protein, so I looked through my old issues of Chatelaine till I found this recipe for ground beef, then substituted it with TVP. I'm honestly surprised about how good it turned out...for pasta sauces, meatballs, meatloaf, the works!Number of Servings: 4
Ingredients
-
* Bob's Red Mill TVP, 1.66 cup
*Wheat Germ (or flour or a slice of bread) 0.25 cup
* Milk (or soy milk), 1%, 0.25 cup
* Egg, fresh, 1 medium
* Boiling Water, tap, 1.6 cup
TO TASTE
* Onions
* Garlic
* Worcestershire Sauce
* Yellow Mustard
* Basil
* Oregano, ground
* Salt
Directions
* Reconstitute TVP with the onions
*Add the other ingredients.
* Mix till even.
-Can be used to make 4 burgers, 40 meatballs, or shepherd's pie.
- For sheperd's pie, mix with 1 cup peas & carrots, bake at 375 for 30 min, spoon mashed potatoes over top, then bake for 25-30 min more.
Number of Servings: 4
*Add the other ingredients.
* Mix till even.
-Can be used to make 4 burgers, 40 meatballs, or shepherd's pie.
- For sheperd's pie, mix with 1 cup peas & carrots, bake at 375 for 30 min, spoon mashed potatoes over top, then bake for 25-30 min more.
Number of Servings: 4
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