- This topic has 1 reply, 1 voice, and was last updated September 7, 2003 at 3:58 am by .
- September 7, 2003 at 3:58 am #250085
don’t know if you got answers about tvp, but i just picked some up
when i had a coupon for three dollars off a purchase in the “health
food” section of a new grocery store. i used to use it regularly—
but have gotten out of the habit. this is what i do (did).
i use it
whereever i would use ground beef as part of a dish which has fairly
strong flavoring. chili is great, sloppy joes, sometimes soups or
casseroles. my husband is a big meat eater, so i tend to replace
half the ground meat in a recipe rather than just use tvp.
doesn’t notice unless i tell them when i use it in highly flavored
meals. i use it both for economy and to reduce the fat content in
our diet as we eat too much of it. if you search for tvp or soy
products on the internet you’ll come up with recipes.
sound appealing (again because of our preference for meat, but others
are quite good. i buy it in granules, though i believe there are
other ways to buy it. hope you have success with using it.
in Budget101_@yahoogroups.com, a2rod@a…
> Hi Yall
> Angel here.
> Does anyone here use TVP (Textured Vegetable Protein) as a meat
> just bought some and I don’t know what to do with it.. or how to
> ideas? Thanks!!
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