All posts tagged TVP

Vegan Meatloaf with Ketchup Agave Glaze

Published June 8, 2010 by Vegan Derby Cat Party

this TVP based meatloaf is the result of reading several meat and veggie meatloaf recipes, and some improvising too. the last one i made back in brooklyn was yummy, but didn’t really hold together well. here i added some flax seed and extra vital wheat gluten for binding. a bag of frozen asparagus and boxed garlic & olive oil couscous round out the meal while it bakes, without putting too much more effort in.

Ty’s TVP “Meat”loaf

1 3/4 c. vegetable broth
4 tsp. vegan worcestershire
1 tbsp. liquid smoke
2 c. TVP

2-3 shallots, chopped
1/2 bell pepper, chopped

1 tbsp. ground flax seed
2 tbsp. water

1 c. quick cooking oats
3 tbsp. vital wheat gluten
1 1/4c. ketchup
1 tbsp. steak sauce
2 tsp. garlic powder
1 tsp. thyme
1 tsp. chili powder
1/2 tsp. cayenne
salt & pepper

Ketchup Agave glaze

1/2 c. ketchup
1-2 tsp. agave syrup
1 tsp. cumin
1/2 tsp. worcestershire
hot sauce to taste


1. Pre-heat oven to 375* and grease loaf pan.

2. In a medium saucepan bring broth, worcestershire, and liquid smoke up to a boil, remove from heat and stir in TVP.

3. In a ramekin, or small dish, whisk together flax and water. You can either use hot water, or zap it for 30 seconds in the microwave. It will thicken up to an egg like consistency.

4. Heat an oiled skillet to medium and add shallots and bell pepper. Cook until softened, about 3 minutes.

5. In a large bowl, combine all loaf ingredients with a fork until well mixed. Turn mixture into greased loaf pan, and bake in oven for 40 minutes.

6. While loaf bakes combine all glaze ingredients in small bowl. After 40 minutes, spread glaze over top of loaf, and return to oven for an additional 15 minutes.

7. Prepare couscous according to box directions. Saute frozen asparagus, or other frozen vegetable, in a skillet with olive oil, 2 tsp. of butter and 3 cloves of garlic over medium for 5 minutes covered, and 3 minutes uncovered.


Baked Penne with TVP

Published June 6, 2010 by Vegan Derby Cat Party

so i really wanted some italian food for dinner tonight.  i also didn’t want to make a grocery trip & wanted to use some TVP. i went through a bunch of books for inspiration, and found the baked ziti in quick and easy vegan comfort food, pg. 123. mine is a little stepped up version since i had extra time to spend today, but her version would be great for a weekday.

the other nice thing is i have it in the fridge all ready to go until i’m ready to bake it.

ps- a frugal thing i’ve been doing is using vegan bouillion cubes for broth. a box of 8 cubes is about $2 and change, and makes 16 cups!

Baked Penne with TVP

Olive oil or butter for 9×13 pan

1 lb. of cooked short pasta, penne, ziti, etc.

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

1 jar of marinara sauce
1 14.5 oz can of diced/chopped/stewed tomatoes, drained
1 8 oz. can of tomato sauce
1/2 c. veg broth
1/2 c. onion, finely chopped
4 cloves of garlic, minced
1 tsp. italian seasoning
1/2 tsp. crushed red peppers, optional
1/2 c. nutritional yeast, optional
salt & pepper

2 c. shredded vegan mozzarella, i use daiya italian shreds
vegan parmesean, optional


1. Pre-heat oven to 350* and cook pasta according to package directions.

2. Boil 1 cup of vegetable broth and liquid smoke in a medium saucepan. Remove from heat and add TVP. Stir until liquid is absorbed.

3. Return drained pasta to pot and add all ingredients except vegan mozzarella and vegan parm. the nutritional yeast gives it a nice creaminess.

4. Place half of pasta mixture into 9×13 prepared dish. Top with half of mozzarella and sprinkle with vegan parm, if using. Repeat layers.

5. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Broil on high for a few minutes to get a nice crust.

sloppy jalopy

Published March 31, 2010 by Vegan Derby Cat Party

okay, i made the sloppy jalopy dinner from quick and easy vegan comfort food last night. one of the nice things about this cookbook is that she has some meal plans put together for you at the beginning of the book for breakfast, lunch and dinner. the sloppy jalopy was sloppy josephs [joes] and agave glazed carrots.

the agave glazed carrots were easy. you just combine carrots, agave, cinnamon, oj, and oil ( i added a pinch of cayenne) in a casserole dish and pop it in a 350* oven for 15 min covered, 15 min uncovered. this left them yummy and warm, but still with a little crunch.

sloppy josephs: these were super delicious and satisfying. the recipe used TVP rehydrated with broth and liquid smoke for it’s nice smoky base.

rehydrated TVP

olive oil, onions, bell pepper

together & about to be a faint memory

so good! the non-vegan even liked it!

sweet potato corn bread & veggie “meat” loaf

Published March 23, 2010 by Vegan Derby Cat Party

so i did, in fact, finish all the baking and cooking that i intended yesterday. well, technically the loaf came out of the oven after midnight, but it went in nearly an hour before, so it still counts!

i wish i had made a salad and some garlic green beans to go with it, but alas, i was totally worn out by the long day in the kitchen, and kass & jordan assured me that we had plenty of vegetables on our plates. (today i will eat lots of greens!)

in my family, i’ve always been the cornbread maker. this means for years & years i bought mixes & vamped them up. every once in a while i’d try a scratch recipe. this past year i served dana sly’s blue ribbon winning vegan cornbread to both my family, and jordan’s. but in all this time i have not had a cornbread of my own; in writing this i realize it’s time to work on my recipe. meanwhile, i have this for you:

Sweet Potato Corn Bread from How it all Vegan!, pg 131

recipe calls for 1c. of sweet potatoes, cooked and mashed


making soy buttermilk– this recipe called for “sour soy milk” 1/2c. soy milk with a 1/2 tsp of vinegar added, and it did curdle it. i knew this trick worked with real milk, but i thought it was kind of amazing that it also works with soy milk.

this bread came out really dense, which is probably my fault for over mixing it while i was waiting for jordan to bring me soy milk from the store. i also used 1c. of whole wheat pastry flour in place of the plain to up the nutrition profile.

Veggie “Meat” Loaf from Quick and Easy Vegan Comfort Food, pg 173

i love veggie meat loaf. love it! i can’t tell you how much money i’ve given “amy” over the years for her frozen veggie loaf. (which is not marked vegan b/c it has honey. honey is a controversial topic in vegan circles.) so i was way excited to see this recipe in my newest cookbook. i’d also never cooked with TVP (texturized vegetable protein) before, and Bobby & Mary had been suggesting it to me for some time. TVP looks like a grain until you rehydrate it, and then it looks like “meat” crumbles. best of all,  it’s inexpensive.

it was delicious! it didn’t hold together very well out of the pan, (we were brainstorming about this as we devoured it) but it did taste very good, so we weren’t mad at it. more research, more research. i was also happy that it tasted good, because there are a lot more recipes i wanna try from this book!

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