In an attempt at variety....

Has anyone tried cooking with TVP (total vegetable protein)?  I had used it in the past as a low fat, high protein source in spaghetti sauces, I am wondering how it would do in a nice veggie soup (if fall weather ever gets here)?  Any suggestions or comments...

I've never heard of it.  How do you buy it - chunks, liquid, etc?  Is it anything like tofu?

I have only ever seen it as dehydrated little nuggets of soy protein.  It is fat free, and according to Wikipedia, 1/4 cup is 80 cal, 12 g protein, and no fat.  I am just looking for variety. One web site says they have flavored versions (chicken, beef, taco flavor) - I was thinking about a pot of veggie soup with it? Here is some info on it: http://en.wikipedia.org/wiki/Textured_vegetable_protein http://www.usaemergencysupply.com/information_center/all_abo ut_textured_vegetable_protein.htm

Raising my hand as a taste tester Mark, who only cooks outdoors

I think that it would be good addition to a pot of soup.  Let us know how it works out.

Well, since I couldn't find any in the stores around here, I'll have to order it on line. So tonight's gourmet activity is a pot of veggie beef soup (all low carb veggies) - Mark, I'll let you know when to form the tasting line!   I have a pot of homemade apple sauce on too - the house smells amazing right now!

I tried it once, when I was on the Atkins diet. People on the low carb boards said that it had the consistency of rice. I didn't agree, although it was edible. I can't remember the name of the brand that I found at the store... I can picture the package.  The stores still have stuff by that brand, it come in cellophane bags, they package all kinds of grains, cereals, etc. If I can remember, I'll post an update.  I bet it is great in soup, in place of rice or pasta in a minestrone or similar soup. It is definitely not meant to be eaten alone, in my opinion.

I use it sometimes to replace meat in chili.  It works well with the strong flavors of the chili.  Like tofu, it doesn't have much flavor of it's own.  The texture is nice and chewy, like ground beef.  My husband didn't know the difference ****il I told him!)  I buy the ground variety at Whole Foods.  I think it is made by "Fantastic Foods" or something like that.  Happy TVP'ing! Elaine

Thanks for the chili tip.  You know how they say soup is always better the 2nd day? It's true  - this veggie beef stuff I made yesterday is awesome now! ;)  I used the 90% ground beef, and after I browned it I rinsed it - I guess the tell tale sign that it isn't too fatty is that there is no fat to skim off the top when I take it out of the fridge!    But am still going to get some TVP to play around with!

homemade applesauce....yummy! can I get that recipe? I would love that with cinnamon and mixed with cottage cheese...like you get at Friendly Farms.