Ham Flavored Tvp Food

TVP VEGGIE BURGERS

Tvp Veggie Burgers image

I tried to recreate the veggie burgers that McMaster University's Bridges Cafe serves, and I think I've pretty much got it with this recipe.

Provided by StuYoung

Categories Soy/Tofu

Time 30m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/3 cups textured vegetable protein (dehydrated soy)
1 cup boiling water
2 tablespoons ketchup
Worcestershire sauce
soy sauce
1/2 teaspoon salt
1/2 teaspoon marjoram
1 teaspoon oregano
1 tablespoon parsley flakes
1/4 cup grated carrot
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
3 finely chopped garlic cloves
1/2 cup chopped fresh basil
1/3 cup flour

Steps:

Stir TVP into boiling water in a medium mixing bowl.
Add ketchup, Worcestershire, soy (appx. 2 tsp), salt, herbs and spices.
Let stand 10 minutes.
Heat carrots, celery, onion, garlic and basic in a little oil in a skillet, until JUST softened.
Mix veggies into TVP mixture, slowly adding flour until the mixture holds its own shape (like a mix between dough and ground beef).
Shape into 6 patties (1/2 inch think or so).
Cook in frying pan in a bit of oil until both sides are hardened up and darkened.
I've tried adding chili powder to the oil in the pan before cooking the patties, and it adds nice flavour.
Also, when shaping the final mixture, it really helps to wet your hands with a bit of water to prevent it sticking.

TVP "CHICKEN"

Tvp

Textured vegetable protein can be flavored to taste like beef or chicken. This recipe would be 4 points for the entire recipe for Weight Watchers. I would consider this recipe core.

Provided by Budgiegirl

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup textured vegetable protein, granules
1 cup water
2 teaspoons chicken bouillon powder
1/4 teaspoon Splenda sugar substitute
1/4 teaspoon poultry seasoning
1/8 teaspoon celery seed
1 teaspoon vegetable oil (or as needed)

Steps:

In a saucepan, bring water, bouillon, sugar and seasonings to a boil.
Add TVP and turn heat off.
Let stand for 15 - 20 minutes. Drain any excess liquid.
Saute soaked, drained TVP in a little oil until lightly browned.
The TVP "Chicken" is now ready to be used in any dish in place of cooked chicken.
Refrigerate unused portions. TVP chicken can be frozen.
Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc.

Nutrition Facts : Calories 13.2, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.1, Sodium 187.2, Carbohydrate 0.3, Sugar 0.2, Protein 0.2

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