Textured Vegetable Protein Recipes

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SPAGHETTI WITH EASY TEXTURED VEGETABLE PROTEIN SAUCE



Spaghetti With Easy Textured Vegetable Protein Sauce image

Perfect spaghetti works great with a perfect sauce. This easy, delicious and full of nutrition sauce, is a good example of a fast and tasty dish. I created this recipe ages ago and since then, I'm making it every week. It also works great with rice and bread.

Provided by Psychedelic Floid

Categories     Spaghetti

Time 30m

Yield 3 serving(s)

Number Of Ingredients 14

300 g spaghetti
4 cups water
1 cup textured vegetable protein
1 medium green bell pepper, chopped
1 medium onion, chopped finely
2 tablespoons vegetable oil
3 tablespoons tomato paste
2 tablespoons coconut milk (optional)
5 drops lemon juice (only if using coconut milk)
1/2 teaspoon thyme
1/4 teaspoon curry powder
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
salt

Steps:

  • In a non-stick skillet over medium heat, add the oil. When the oil is warm, add the onions and cook until soft. About 4-5 minutes. Stir occasionally. Add a dash of salt and bell pepper and cook for about 2-3 minutes. Reduce heat to low-medium and add black pepper and another dash of salt, stir, cover and let it cook.
  • Meanwhile put the TVP in a bowl and add enough boiling water to cover. Let it sit for 2-3 minutes. It should be soft. Strain and put a heavy saucepan over the TVP and drain as much water as you can, chop finely, then add the TVP along with spices and stir. You also can use Textured soy protein, but you don't need to chop them. Add the tomato paste and stir again. Let it cook for a minute or two. Taste, then add the coconut milk and lemon juice (if using), stir and remove from heat.
  • For the spaghetti, add the water in a saucepan over high heat. Add 1/2 tsp salt and 2-3 drops of oil and let it come to a boil. Add the spaghetti and cook on high heat for 7-8 minutes.
  • Serve some of the spaghetti with 1 to 2 spoons of the sauce and garnish with a spring of mint or basil.

Nutrition Facts : Calories 540.5, Fat 11, SaturatedFat 1.6, Sodium 145.9, Carbohydrate 93.7, Fiber 5.7, Sugar 7.5, Protein 16.4

CURRIED TEXTURED VEGETABLE PROTEIN



Curried Textured Vegetable Protein image

This is posted in response to a request for recipes using TVP/TSP. It's from Vegan Cooking by Eva Batt. The serving size is a complete estimate.

Provided by Kree6528

Categories     Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 1/2 ounces textured vegetable protein
8 fluid ounces stock or 8 fluid ounces water
1 onion, chopped
2 tablespoons vegetable oil
2 teaspoons curry powder
2 teaspoons lime juice or 2 teaspoons lemon juice
1 small apple, chopped
1 teaspoon coconut (optional)
sea salt
1 ounce seedless raisin
2 teaspoons ketchup
2 cloves
3 -5 cooked chestnuts
cooked rice, for serving

Steps:

  • Simmer the TVP in stock for 10 minutes.
  • Saute the onion in the oil for 10 minutes.
  • Gradually sprinkle in the curry powder, stirring all the time until quite smooth.
  • Cook for a few more minutes then add lemon juice and the rest of the ingredients.
  • Stir in the TVP and simmer, covered, very gently for at least 20 minutes.
  • Serve on a bed of rice.

Nutrition Facts : Calories 113.1, Fat 7, SaturatedFat 0.9, Sodium 29.9, Carbohydrate 13.5, Fiber 1.6, Sugar 8.8, Protein 0.7

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