Did you know that Texture Vegetable Protein may be substituted for ground beef, chicken or turkey in any recipe?
It is a very nutritious soy product that was invented by The Archer-Daniels-Midland Company.
And it is also extremely versatile, adaptable and readily available.
I purchase Texture Vegetable Protein in the Bob’s Red Mill section of my supermarket.
It comes in a 10 oz. bag.
Each bag yields at least 12 servings.
When water is added to Texture Vegetable Protein, it multiplies and multiplies.
Try replacing your ground meat recipes with Texture Vegetable Protein.
The following two recipes are a great way to taste this healthy meat alternative.
I promise that once you try it, you will not miss the meat it replaces.
Not to mention, at 80 calories per serving, 4 grams of fiber and 12 grams of protein, your body will thank you for this meat alternative.
Texture Vegetable Protein
Texture Vegetable Protein Chili
Protein Stuffed Cabbage
(I adapted my Grandmother’s traditional recipe to make this.)
1 head of cabbage, 6-8 outer
leaves removed and boiled
for 2 minutes
1/2 cup Texture Vegetable
Protein soaked in water for
3/4 cup cooked Jasmine rice
1/2 can crushed tomatoes
3 tblsp. sugar
1 onion, chopped
1 shallot, chopped
2 mushrooms, chopped
Optional: Sour Cream
1. Spray a Dutch oven with oil.
Saute onion, shallots and mushrooms until soft and golden, about 15 minutes.
2. Add drained Texture Vegetable Protein and saute 5 more minutes.
Add rice and combine.
3. Taking one piece of cabbage at a time, remove the middle hard center.
Then take 1/4 cup of TVP® mixture and place in the center of each cabbage leaf.
Roll up and repeat.
4. In a slow cooker, place crushed tomatoes and sugar.
Gently place cabbage rolls.
Cover and cook on low for 3 hours.
5. Serve cabbage rolls with sour cream on the side.
(This is a traditional chili recipe, adapted to use TVP®
instead of meat)
1 cup TVP®, soaked in
water until soft, about
1 onion, chopped
2 shallots, chopped
1 clove garlic, mashed in a
1 1/2 red pepper, seeded
1 tomato, seeded and
5.5 oz. tomato juice (1 small
1 tsp. cumin
1 tblsp Taco seasoning — I
use “Penzey’s” or Old El Paso
1/2 tsp Ancho chili pepper
— I use “Penzey’s”
2 cups red kidney beans — I
1. In a Dutch oven, spray oil and sweat onions and shallot for 10 minutes.
Add garlic and continue sauteing.
2. Add red pepper and continue sauteing on low-medium heat for 15 minutes.
3. Add chopped tomatoes, juice, spices and continue sauteing.
4. Transfer to a slow cooker.
Cook on low until flavors have melded (approximately 3-6 hours).
5. Serve with optional garnishes you desire.
Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties.
She lives in Manhasset with her husband and son.