Curried Textured Vegetable Protein Recipes
GROUND BEEF + TVP = LOTS O' MEAT
TVP (textured vegetable protein) is is a high-fiber, high-protein meat substitute made from soy flour. This 50/50 mixture will save you a of money, especially if you buy your beef on sale, because TVP is super inexpensive. It also reduces the amount of fat in your diet, as TVP is nearly fat free. (Note: Most of the prep time is wait time, while the TVP cools.)
Provided by Robyns Cookin
Categories Meat
Time 3h15m
Yield 64 , 64 serving(s)
Number Of Ingredients 3
Steps:
- Place TVP in a large bowl.
- Bring beef broth to a boil and pour over the TVP; stir well and let sit at room temperature for several hours until completely cool.
- When TVP is cool, add the ground beef and mush together extremely well with your hands. Keep mixing until the TVP is thoroughly mixed and blends in with the fat particles found in the regular ground beef.
- Use in any recipe calling for regular ground beef; I make and freeze meatballs, hamburger patties, meatloves, sausage, and regular crumbled ground beef.
- EQUIVALENCIES: 1 rounded cup of the raw mixture, or 10.75 oz, equals one pound of ground beef. 2 cups of the cooked mixture equals one pound of ground beef.
Nutrition Facts : Calories 1.1, Sodium 55.8, Protein 0.2
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