Versatile Tuscan TVP

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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 Versatile Tuscan TVP calories by ingredient
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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!

Note: The egg is the only non-vegetarian ingredient, but I'm pretty sure you can substitute it with 1 tbsp ground flaxseed.
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!

Note: The egg is the only non-vegetarian ingredient, but I'm pretty sure you can substitute it with 1 tbsp ground flaxseed.

Number of Servings: 4

Ingredients

    * 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 (or broth) , 1.6 cup

    TO TASTE
    * Onions
    * Garlic
    * Worcestershire Sauce
    * Yellow Mustard
    * Basil
    * Oregano, ground
    * Salt

Directions

* Add Boiling water or broth to TVP.
*Add the other ingredients, mix, let stand for 10 min.
* Chill till use, or freeze for a later date.

-Can be used to make 4 burgers, 40 meatballs, 4 servings pasta sauce, 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

Recipe submitted by SparkPeople user FORTHOUGHTS.

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