TVP

All posts tagged TVP

Vegan Mofo 2013: 1 Welcome & Teese Nacho Salad

Published September 1, 2013 by Vegan Derby Cat Party

image

Hey everyone! I decided to take up the Vegan Mofo challenge again this year. Thankfully they moved it to September this year, so I won’t be packing up the apartment while trying to simultaneously blog as I run out of food. Last year was my 1st year participating, which was kind of ironic because I was too intimidated to do it the previous two years. So I picked the year¬†we were also packing/donating/selling/gifting people with all of our earthly possessions in our preparation for the big 4,000 mile move from South Florida to Seattle instead! I managed to get 14 posts up last year in spite of the chaos, so I’m hoping to beat that record since our lease isn’t up until November 2nd!

The move to Seattle has been absolutely fantastic and we’ve made a lot of beautiful friends out here, most of whom I was able to celebrate my 35th birthday with this week! Some of them were vegans I knew from twitter over the years, and I’ve made lots more vegan and non-vegan friends as well. There are so many great places to get vegan food out here that I’ve been slacking a bit in the cooking/blogging department, but I’m hoping to get kickstarted again with this year’s mofo.

Here we are, loving every minute of our new Seattle life.

Here we are, loving every minute of our new Seattle life.

Another great thing that happened this year was attending Vida Vegan Con 2013 in Portland where I got to meet SO MANY lovely internet vegan friends in person for the first time. And that right there is the perfect segue into the little dish you see above. I got this Teese nacho cheese sauce in my immense bag of swag from the conference and threw this quick meal together in a flash one night.

The enormous haul from VVC 2013

The enormous haul from VVC 2013

My theme for the rest of Mofo is going to be favorite recipes. Should be a focus on making variations on some of my own favorite recipes, as well as some of my faves from other bloggers and cookbooks.

Can’t wait to read all of your contributions! ūüôā

400x84_g3

Teese Nacho Salad

1 package of Teese nacho sauce

1 can of black beans, rinsed
1 can of diced tomatoes, drained
1/2 c. of corn, fresh or frozen rinsed with hot water in a sieve

1 recipe for TVP crumble (below)

1/2 tsp. cumin
salt & pepper to taste
cayenne pepper, optional

greens of your choice, I used kale (of course)
tortilla chips

Directions:

1. Heat cheese sauce over medium heat. Stir in remaining ingredients and let them heat through.

2. Serve over greens of your choice and tortilla chips!

TVP crumble

1 c. filtered water
1 tbsp. tamari/braggs/red sodium soy sauce/shoyu
1 tsp. liquid smoke
1 tsp. vegan Worcestershire, optional
1 tsp. chili powder

1 c. TVP

Directions:

1. Boil water and seasonings in a small saucepan. Remove from heat.

2. Stir in TVP until well combined. Cover and set aside.

Advertisements

How to make TVP / Vegan Ground Meat Substitute in 5 Minutes

Published October 16, 2012 by Vegan Derby Cat Party

If you are new to vegan foods, then you may be wondering what the heck TVP is. Just in case you don’t care to read the wiki page, I’ll give you the run down. It’s defatted soy flour. It’s crazy cheap, and it’s incredibly easy to make. Commercially it’s used to cheaply bulk up ground beef. You can flavor it in a variety of ways depending on your needs, and for a cheap, easy source of vegan protein, TVP really can’t be beat. You can find it in the bulk bin section of nutrition stores or whole foods, or you can order bags of it on amazon.com.

The DIRECTIONS are pretty simple:

1. In a small saucepan, heat water and seasonings to a boil.

2. Remove from heat, and stir in TVP. Let sit for 5 minutes. It is now ready to use in your recipes.

Here are some different ways that I season TVP to use in recipes. You can use plain water, broth, or water + a bouillon cube and vary the flavorings based on the recipe you’re adding it to.

For a smoky, meaty crumble to pair with squash

1 c. of TVP granules
1 c. water or vegetable stock
1 tbsp. of liquid smoke
2 tbsp. of braggs/tamari/shoyu/red sodium soy sauce

For pasta sauce

1 c. TVP granules
1 c. veg broth
1.5 tsp. liquid smoke
1 c. TVP

Or you can just add it into pasta sauce like I did here:

1 1/4 c. TVP
1 1/4 c. water
2 tsp. liquid smoke
2 tsp. vegan worcestershire

For Tacos and Nachos

1 cup of TVP granules
1 cup of water or veggie broth (i used water & a 1/4 of a bouillon cube. you can use a whole one if you want more flavor)
2 tsp liquid smoke
2 tsp vegan worcestershire
2-3 tbsp taco seasoning (chili powder, garlic powder, onion powder, cayenne powder, paprika, cumin, salt & pepper)

TVP also works in a variety of dishes like Meatballs

Meatloaf

And for picadillo!

Cheesy Beefy Vegan Nachos Too!

Published October 6, 2011 by Vegan Derby Cat Party

Some of my twitter friends (you know who you are) were talking about one of my very favoritest foods of all time over the last week… nachos! Here is my recipe for a slightly different version of my Cheesy Beefy Vegan Nachos. I added some extra seasoning & a can of beans to the beefy mix, and used some yummy canned salsa for the tomatoes. I also had to tell you about this really cute hydroponic lettuce that I found, which not only tasted great, but gave the nachos a punch of color, freshness, and texture.

Cheesy Beefy Vegan Nachos Too!

1 bag of Tortilla Chips

1 recipe for TVP, below
1 15 oz. can of beans, your choice ¬†(I used Amy’s Organic refried beans with green chiles)
1-2 c. of shredded vegan cheese  (I used half Daiya cheddar and half Daiya pepperjack)
1 c. of shredded lettuce
1/2 c. of your favorite salsa

Beefy TVP:

1 c. of water
1 tbsp. liquid smoke
1 tbsp. vegan worcestershire
3 tbsp. taco seasoning (I use the recipe from VCF, see cookbooks on the write side of blog!)
1 c. of TVP

Directions:

1. In a small saucepan, heat water, liquid smoke, worcestershire and seasoning to a boil. Remove from heat and stir in TVP. Let sit for 5 minutes, and mix in can of beans.

2. On a cookie sheet layer tortilla chips, TVP mixture, and cheese. Broil on high for 3 minutes. Top with lettuce and salsa just before serving.

Dig in and enjoy! Serve with a side of vegan sour cream, extra salsa and a bottle of hotsauce. : )

image

image

image

image

image

Vegan Tex-Mex Deep Dish Cornbread Pizza

Published August 25, 2011 by Vegan Derby Cat Party

I originally wrote a version of this recipe over a year ago. It was the veganizing of a recipe that I’d already made vegetarian years before. It was one of my favorite go to recipes when I learned how to cook. There is something very comforting about all that yumminess atop a wonderful cornbread crust. I finally got to try it out last night, and here it is with some final tweeks! I use¬†TVP, but you can use vegan crumbles instead to save a step, if you want to.

PS– I made this with a different [savory] cornbread recipe that I was trying out. That new cornbread turned out to be a fail, but the topping is delicious on it’s own or over some brown rice too, if you don’t feel like fussing with the cornbread part. Still broil the cheese on. Then you can use it as a tex-mex picadillo or with some lettuce, tomatoes, rice, etc. as a burrito or taco filling!

Ty’s Tex-Mex Deep Dish Cornbread Pizza

Recipe for your favorite cornbread (try mine!)
vegan butter to grease skillet

Reconstituted TVP:

1 1/2 c. dry TVP granules
1 c. water or vegetable stock
1 tbsp. liquid smoke
2 tbsp. vegan worcestershire
1 tbsp. bragg’s, shoyu, tamari or low-sodium soy sauce

Toppings:

olive oil for misting skillet
medium onion, diced
1/2 tsp. salt
bell pepper, diced

reconstituted TVP , or 1lb equivalent of vegan crumbles
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons hot sauce, or 1/2 tsp. cayenne pepper, optional

1 15 oz. can vegan re-fried beans
1 14.5 oz can diced tomatoes (with chiles optional), well drained

1/4 c. nutritional yeast, optional
1 c. vegan shredded cheese (i used Daiya pepperjack)

Optional:

shredded lettuce, fresh tomatoes, black olives, vegan sour cream, salsa, cilantro

Directions:

1. Prepare cornbread according to recipe directions and pour into the bottom of a greased large oven-proof skillet. (they say you can wrap a skillet handle really well with aluminum foil and cross your fingers, but i’ve never tried it.) Bake according to instructions, or until top is lightly browned, and toothpick inserted into center comes out clean. Set aside.

2. To reconstitute the TVP: In medium sauce pan, heat water, liquid smoke, worcestershire, bragg’s until it comes to a boil. Remove from heat, stir in TVP, and set aside.

3. Heat oil in second skillet to medium. Add onions and salt, cook for 5 minutes, or until translucent. Stir in bell pepper and cook an additional 2 minutes. Add TVP and spices and cook 3-4 minutes. Add refried beans and tomatoes, mix in until heated through.

4. Top cornbread with TVP mixture. Sprinkle with nutritional yeast  and cheese. Place skillet under broiler to melt cheese, about 3-5 minutes. Garnish with lettuce, fresh tomatoes, olives, sour cream, salsa, and/or cilantro, as desired.

Smoky TVP and Butternut Squash Pasta

Published August 14, 2011 by Vegan Derby Cat Party

I came up with this dish about a year ago, and have made it a few times since, but really nailed it on the most recent occasion.¬†So I’m just going to repost the whole thing here, with adjustments, because it was SUPER YUMMY! I even ate the last of the leftovers mac n cheese style with ketchup & hotsauce!

Smoky TVP and Butternut Squash Pasta

1 butternut squash, peeled and chopped into 1/4 ” – 1/2″ pieces (**reserve the seeds for toasting, see below!)
1 medium onion, chopped
2 small carrots, chopped
olive oil
salt & pepper
cinnamon
cumin
cayenne

1 c. of TVP granules
1 c. water or vegetable stock
1 tbsp. of liquid smoke
2 tbsp. of braggs/tamari/shoyu/red sodium soy sauce

8 oz. pasta of your choice, cooked according to package directions

1 tbsp. vegan butter
1 c. of nutritional yeast
about 1 c. of vegetable stock
vegan parm, optional

Directions:

1. Pre-heat oven to 350*F, and prepare baking dishes by misting with olive oil. Spread veggies out into a single layer in baking dishes and mist with olive oil, salt & pepper to taste. Sprinkle lightly with cinnamon, cumin and cayenne, and toss to coat. Bake for 25-30 minutes.

2. Prepare TVP: In medium saucepan bring water, liquid smoke and braggs to a boil. Remove from heat and stir in TVP, cover and set aside.

3. Prepare pasta, drain, and return to pot. Add vegan butter, roasted veggies and TVP. Stir in nutritional yeast, and gradually pour in vegetable broth to create a sauce of your desired viscosity.

**NOW ABOUT THOSE BUTTERNUT SQUASH SEEDS!
you didn’t throw out the seeds with the guts did you? do you like pumpkin seeds? these are not as plentiful, but are even more delicious. when you scoop out the squash guts, throw it all in a colander and get all the mush off. then just place them in a dry skillet over low-med heat. shake often, until they dry up. you can salt them and eat them hot, or put them in something air tight for a snack!

Mexicali Stuffed Avocados over Quinoa

Published July 18, 2011 by Vegan Derby Cat Party

I thought I lost this photo in the phone freezing incident last week, but just discovered it on my computer! This was a super fast meal that was thrown together in 20 minutes. I had a ripe avocado and two big appetites, and came up with this super easy & tasty recipe on the fly.

Mexicali Stuffed Avocados over Quinoa

1.5 c. quinoa
3 c. filtered water
vegan bouillon cube, optional

1 ripe Florida avocado (the bright green ones, not the haas!), cut in half, seeded, and removed from skin

1 15 oz. can of well rinsed black beans

1 c. TVP
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tbsp. taco seasoning

Directions:

1. Add quinoa and water to a small pot. Bring up to a boil, and boil for about 2 minutes. Drop to simmer for 15 minutes. All of the water should have absorbed and left you with perfect quinoa. Fluff with a fork.

2. Meanwhile, heat water and seasonings in a saucepan for TVP. Once boiling, remove from heat, and stir in TVP. Cover and let sit for about 5 minutes.

3. Heat up beans in a large bowl (microwave) and stir in rehydrated TVP.

4. On each plate, make a large bed of quinoa, put one half of avocado on top, and fill generously with bean/TVP mixture.

I mixed the remaining quinoa in with the bean/TVP mixture, and we ate this too. Okay, we killed it. This could probably feed up to 3 people but then you’d have to divide up the avocado! Enjoy!

Easiest TVP Tacos

Published March 13, 2011 by Vegan Derby Cat Party

I was in a super big rush last night to get out to our friends’ show and made these in a snap. The TVP is ready in about 5 minutes, which is when you can chop up whatever greens you have around. I used some baby spinach here. You can throw on some salsa, vegan cheese or vegan sour cream too, if you feel so inclined. ; )

Easiest TVP Tacos:

1 cup of TVP granules
1 cup of water or veggie broth (i used water & a 1/4 of a bouillon cube. you can use a whole one if you want more flavor)
2 tsp liquid smoke
2 tsp vegan worcestershire
3 tbsp taco seasoning (i use VCF’s recipe: chili powder, garlic powder, onion powder, cayenne powder, paprika, cumin, salt & pepper)

Directions:

Bring water and seasonings to a boil and stir in TVP. Cover, take off heat, and let it sit for about 5 minutes.

I added a can of rinsed black beans too!

Cheesy Beefy Vegan Nachos

Published January 29, 2011 by Vegan Derby Cat Party

It’s no secret that my favorite food is mexican. One of the things I totally miss is ordering nachos. I’ve been meaning to make some, and finally got around to it last night since needed a quick dinner and had a big bag of TVP sitting on the counter from my shopping trip this week. The amount of cheese you add is up to you. If you put very little, the cheese will get crisped in the oven. (like real cheese) If you add a bunch, it’ll be nice and melty and gooey. (like real cheese!)

Cheesy Beefy Vegan Nachos

Tortilla Chips
1 recipe for TVP, below
1/2 can diced tomatoes, drained (I used the garlic & onion kind)
1-2 c. of Daiya cheddar shreds
1 c. of shredded lettuce

Beefy TVP:

1 c. of water
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tbsp. taco seasoning (I use the recipe from VCF.)
1 c. of TVP

Directions:

1. Turn broiler on. In a small saucepan, heat water, liquid smoke, worcestershire and seasoning to a boil. Remove from heat and add TVP.

2. On a cookie sheet layer tortilla chips, cooked TVP, tomatoes, and cheese. Broil for 5 minutes. Top with lettuce just before serving.

YUMMMMMMMMM!!! I served these with a ramekin full of vegan sour cream. I use the Follow Your Heart brand. I know a lot of people rave about the Toffutti brand, but I think this tastes truer. It has the appropriate tang.

Vegan Comfort Food’s Tacos

Published January 3, 2011 by Vegan Derby Cat Party

For dinner last night I made VCF’s Fool Your Friends Tacos. I had been craving tacos since last week, and not refried bean ones either. I wanted all the taste and texture of the meat kind, but without the awful stench and mystery bits. I needed TVP for the job!

Result:

This recipe is indeed delicious! I probably could have eaten 5 or 6 tacos if not for the black bean soup I served along side, and my serious self control. I added a little extra liquid smoke to the TVP  broth, as well as the taco seasoning. Incidentally, this recipe uses 2 tbsp. of the taco seasoning recipe in the  back of the book. It was chili powder, garlic & onion powder, cumin, paprika, cayenne and salt & pepper. I topped them with lettuce, and some of the super hot salsa I made this weekend. Daiya cheddar makes a good topping too. This is definitely one for the permanent rotation, and it was fast & easy. I would love to use this for some awesome nachos too.

Served with black bean soup…

I put the leftovers in with the rest of the black bean soup to make a chili which I ate for lunch today with some brown rice and a vegan cheddar drop biscuit! YUM!

Pasta with Roasted Butternut Squash and TVP

Published November 1, 2010 by Vegan Derby Cat Party

CPV has hit the 4k mark! Thanks to all my readers : )

The last time I made this, it was in the inventing phase and I added the TVP in the day after to get the right balance of savory & sweet. This time I used whole wheat elbows and red onions, and it was super yummy! I used about 1/3 c. of nutritional yeast & roasted the veggies for a good 45 minutes, so the squash melted into the pasta. You can use whatever winter squash you’ve got around, but don’t forget to save & toast the seeds!

here’s the link to my original recipe!!

 

%d bloggers like this: