Guest guest Posted March 11, 2000 Report Share Posted March 11, 2000 TVP, is an acronym for textured vegetable protein, and is now a registered trademark of the American soy king, Archer Daniels Midland Company. It is basically a dehydrated soy product made from the flakes that remain after oil is extracted from soybeans. TVP is sold plain and flavored and in mince, flakes and chunks. Reconstituted with water and added to casseroles, soups or stews, it lends a " meaty " texture. Meat replacers -- many of which are fashioned from TVP -- can taste so meatlike that some vegetarians won't touch them. Others -- and especially new vegetarians who might have a craving for a meaty chili or sloppy joe -- welcome the meat replacers onto their dinner plates. Textured vegetable protein is used commercially as a meat extender and appears in many popular vegetarian convenience foods, such as burger mixes. It is also sold in dehydrated form for home use. There are a few types to look for. The granules are the easiest to find and are used as you would ground beef. Chunks are good for stews, stroganoffs, kebabs and the like. Flakes are most difficult to find and are used like granules, but are larger. http://www.vegetariantimes.com/food/tvp/basics/index.html More TVP recipes http://www.vegweb.com/cgi/AT-recipessearch.cgi Did you know: Meat substitutes are one of the fastest growing sectors of the American health food industry. In the last four years meat alternatives have increased in sales by 88.5%. The growing number of meat alternative products showing up in your supermarket attest to these statistics. This increase will continue as the health benefits of soy products and other meat alternatives become common fact. http://www.cookingvegetarian.com/meatalternatives.htm > > what is TVP???? > > *casey* -- _____________ Free email services provided by http://www.goodkarmamail.com powered by OutBlaze Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2000 Report Share Posted March 11, 2000 For those of you in Canada ... there is a brand called So-Soya that rocks the party. Vikas Sharma of Operations & Media Carnival Management Web: http://www3.sympatico.ca/carnival Email: carnival Phone 416 anji b [vegan] Friday, March 10, 2000 7:51 PM Re: TVP " anji b " <vegan TVP, is an acronym for textured vegetable protein, and is now a registered trademark of the American soy king, Archer Daniels Midland Company. It is basically a dehydrated soy product made from the flakes that remain after oil is extracted from soybeans. TVP is sold plain and flavored and in mince, flakes and chunks. Reconstituted with water and added to casseroles, soups or stews, it lends a " meaty " texture. Meat replacers -- many of which are fashioned from TVP -- can taste so meatlike that some vegetarians won't touch them. Others -- and especially new vegetarians who might have a craving for a meaty chili or sloppy joe -- welcome the meat replacers onto their dinner plates. Textured vegetable protein is used commercially as a meat extender and appears in many popular vegetarian convenience foods, such as burger mixes. It is also sold in dehydrated form for home use. There are a few types to look for. The granules are the easiest to find and are used as you would ground beef. Chunks are good for stews, stroganoffs, kebabs and the like. Flakes are most difficult to find and are used like granules, but are larger. http://www.vegetariantimes.com/food/tvp/basics/index.html More TVP recipes http://www.vegweb.com/cgi/AT-recipessearch.cgi Did you know: Meat substitutes are one of the fastest growing sectors of the American health food industry. In the last four years meat alternatives have increased in sales by 88.5%. The growing number of meat alternative products showing up in your supermarket attest to these statistics. This increase will continue as the health benefits of soy products and other meat alternatives become common fact. http://www.cookingvegetarian.com/meatalternatives.htm > > what is TVP???? > > *casey* -- _____________ Free email services provided by http://www.goodkarmamail.com powered by OutBlaze ------ GET A NEXTCARD VISA, in 30 seconds! Get rates as low as 0.0% Intro or 9.9% Fixed APR and no hidden fees. Apply NOW! http://click./1/937/2/_/651892/_/952735938/ ------ Post message: Subscribe: - Un: - List owner: -owner Shortcut URL to this page: /community/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2000 Report Share Posted March 11, 2000 Oh hi,Everyone. As I'm sure you are aware Anji and I are having Sunday dinner and you are all invited.Say around 5:00 or so.But I sort of need to know how many of you are comming.So I can prepare the proper amount of food.I don't want anyone to go hungry or waste a molecule.It would be great to see everyone.So please respond either by email or phone 536-3776 Thanks and love from mealplannerboy.P.B. > " Vikas Sharma " <carnival > >< > >RE: TVP >Fri, 10 Mar 2000 21:43:30 -0500 > >For those of you in Canada ... there is a brand called So-Soya that rocks >the party. > >Vikas Sharma >Director of Operations & Media >Carnival Management > >Web: http://www3.sympatico.ca/carnival >Email: carnival >Phone 416 > > > > >anji b [vegan] >Friday, March 10, 2000 7:51 PM > >Re: TVP > > > " anji b " <vegan > >TVP, is an acronym for textured vegetable protein, and is now a registered >trademark of the American soy king, Archer Daniels Midland Company. It is >basically a dehydrated soy product made from the flakes that remain after >oil is extracted from soybeans. TVP is sold plain and flavored and in >mince, >flakes and chunks. Reconstituted with water and added to casseroles, soups >or stews, it lends a " meaty " texture. Meat replacers -- many of which are >fashioned from TVP -- can taste so meatlike that some vegetarians won't >touch them. Others -- and especially new vegetarians who might have a >craving for a meaty chili or sloppy joe -- welcome the meat replacers onto >their dinner plates. > >Textured vegetable protein is used commercially as a meat extender and >appears in many popular vegetarian convenience foods, such as burger mixes. >It is also sold in dehydrated form for home use. > >There are a few types to look for. The granules are the easiest to find and >are used as you would ground beef. Chunks are good for stews, stroganoffs, >kebabs and the like. Flakes are most difficult to find and are used like >granules, but are larger. > >http://www.vegetariantimes.com/food/tvp/basics/index.html > >More TVP recipes >http://www.vegweb.com/cgi/AT-recipessearch.cgi > > >Did you know: Meat substitutes are one of the fastest growing sectors of >the >American health food industry. In the last four years meat alternatives >have >increased in sales by 88.5%. The growing number of meat alternative >products showing up in your supermarket attest to these statistics. This >increase will continue as the health benefits of soy products and other >meat >alternatives become common fact. >http://www.cookingvegetarian.com/meatalternatives.htm > > > > > > > what is TVP???? > > > > *casey* >-- >_____________ >Free email services provided by http://www.goodkarmamail.com > > >powered by OutBlaze > >------ >GET A NEXTCARD VISA, in 30 seconds! Get rates as low as 0.0% >Intro or 9.9% Fixed APR and no hidden fees. Apply NOW! >http://click./1/937/2/_/651892/_/952735938/ >------ > > > Post message: > Subscribe: - > Un: - > List owner: -owner > >Shortcut URL to this page: > /community/ > > ____ Get Your Private, Free Email at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2002 Report Share Posted April 26, 2002 I have been searching for recipes which use Textured Vegetable Protein. My results have been (surprisingly) few and far between. And quite frankly, not the tasty product that most of my other " veggie-ventures " were. But alas, I know I am in good hands, and my query should turn up positively delightful rewards. Steve " Here, taste this... " _ GO.com Mail Get Your Free, Private E-mail at http://mail.go.com Quote Link to comment Share on other sites More sharing options...
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