TVP is processed from the soya bean which has the highest protein content of all pulses. As such, it is an exceptionally good source of protein; whilst being low in fat and having a low calorific value. It is, of course, an entirely vegetarian product and is a “must” in the vegetarian store cupboard.
Goodness Foods TVP is available as Mince and in Chunks; and are both available in Savoury and Natural flavours. When rehydrated, it closely resembles meat in appearance and texture. It also has added Iron, Thiamin, Riboflavin and Vitamin B12.
Rehydrated TSP can be used in exactly the same way as mince or stewing steak, with the added advantage that cooking time is much shorter. As a general rule, allow 5-10 minutes for chunks.
Natural TSP, as its name implies, has no added flavourings. It can be used in a great variety of dishes as it readily takes up the flavour of any dish in which it is incorporated. Try it in both sweet and savoury dishes!.
Reconstituted TSP will keep 2-3 days in a fridge.
Hydration of TSP
Basic method: Use 1 part TSP to 2-3 parts water. Soak until soft.
Try the following alternative method of hydration for added goodness and flavour prior to use in a savoury dish. Add 100g (4oz) TSP to 575g (1 pint) water and crumble a vegetable stock cube into the mix. Stir in 2tsp vegetable oil. Bring gently to the boil, then simmer for 2-3 minutes until the water is absorbed.
RECIPES
Bolognese
Method
Peel and chop onion and fresh garlic
Peel and chop carrot. Chop tomatoes
Fry onion and garlic in oil until softened
Add TSP, carrot, tomatoes and tomato puree.
Crumble stock cube into water or soup and stir into mix.
Season with Worcester source , sugar, pepper and salt.
Bring to boil. Reduce heat and simmer and simmer for 10-15 minutes, stirring occasionally. Add extra liquid if necessary.
Curry
Rehydrate TSP
Peel and chop onion
Peel and chop apple and sprinkle with lemon juice
Fry onion in oil until softened
Add TSP and curry powder and stir for a minutes over a moderate heat
Add apple and tomato and fry for 2-3 minutes longer
Crumble stock cube into boiling water and add to TSP mix
Stir in the remaining ingredients
Cover and simmer gently, stirring occasionally, for 10-15 minutes
Serve with rice and poppadums. (Freezes well.)
Shepherd’s Pie
Rehydrate TSP
Peel and chop onion. Fry until soft
Stir in remaining ingredients
Bring to the boil, then simmer for 10-15 minutes, stirring occasionally. (Add more liquid if necessary)
Pour TSP Mix into pyrex dish./ Cover with potato and sprinkle with grated cheese
Cook under hot grill for 5 minutes until golden brown. (Freezes well)
Cheese and Vegetable Flan
Line a flan tin with pastry and bake blind at 220°C (425°F)/ gas mark 7
Rehydrate the mince and onions in boiling water
Beat eggs and milk together. Season with salt and pepper
Drain off excess liquid from TSP mix. Pour mix into pastry case
Sprinkle with garlic salt. Add grated cheese and egg mix
Sprinkle with mixed herbs and decorate with sliced tomato
Bake at 190°C(375°F)/Gas mark 5 for approximately 1 hour
Serve hot or cold.
Boiled Fruit Cake
Mix together TSP With all dried fruit and soak overnight in cold tea
Melt margarine and sugar together
Add fruit mix and simmer for 10 minutes
Remove pan from the heat and allow the mix to cool
Sieve the rest of the dry ingredient together. Add to fruit mix and beat well
Stir in beaten eggs
Bake in greased 23cm (2lb) loaf tin at 170°C(325°F)/ Gas mark 3 for 1 hour- 1 hour 30 minutes
Leave 24 hours before cutting
Carob surprise (or Chocolate surprise)
Melt margarine and molasses or syrup together and stir into mix
Add baking powder
Press mixture into greased swiss roll tin (18cm x 28cm)
Cover with melted carob or chocolate
Leave to set before cutting into squares
