Using texurized vegetable protein (TVP) in meat based recipies

Submitted by: Mike Kaulbars
Revive your favourite meat recipes from te bad old days, whether moose roast, Jamaican patties, Morrocan Goat, or Sauerbratten, it works

Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: vegan ·

Ingredients

TVP (package)
2 cooking onions
2 or 3 tomatoes (fresh, stewed, or sauce)
water

For poultry
olive, light sesame or sunflower oil
approx 2 tbsp total thyme, savory, basil &/or other light, sweet herbs

For dark meats:
dark sesame oil
black pepper
approx 2 tbsp total sage, rosemary, tarragon &/or other robust herbs
1- 2 tbsp tamari, shoyu or soy sauce
worsteschire

Method

Caveat: Prepaed this way TVP does not “mimic” meat in the sense of tasting ‘just like it’. Rather it has the same sort of flavour & texture properties, such that many meat based recipies will work well with it.

Use large chunk TVP, light for most poultry and pork, dark for other meats.

In a pressure cooker combine:

TVP (package)
2 cooking onions
2 or 3 tomatoes (fresh, stewed, or sauce)
water to just cover

Oil & spices, as follows -

For poultry
olive, light sesame or sunflower oil
approx 2 tbsp total thyme, savory, basil &/or other light, sweet herbs

For dark meats
dark sesame oil
black pepper
approx 2 tbsp total sage, rosemary, tarragon &/or other robust herbs
1- 2 tbsp tamari, shoyu or soy sauce
worsteschire

Adjustments
Mix light/dark oil & spices for intermediate flavours
Oil approx 5 tbsp, but adjust oil to oiliness of meat in recipe (less for eg game, more for eg pork)

Options
1 tbsp tamrind paste or concentrate for beef or game

Comments

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