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Thursday, May 28, 2020

TVP "Burgers"

Just thought I'd show you another way we're eating our TVP (textured vegetable protein).


My daughter made TVP patties for us last week. These are delicious -- chewy and flavorful. My daughter incorporated some sautéed onions, carrots, and celery with the TVP, and used flour and an egg as a binder. She pan-fried the patties in oil that evening. We also plan to try baking some soon, hoping they'll hold their shape without over-browning to keep on hand in the freezer (like commercial veggie patties). 

The burgers had a great texture, too. That's where TVP burgers and bean burgers differ. Bean burgers, although tasty, have a mashed texture, while the TVP burgers are chewy.

TVP is a regular on our menu, using it 2 meals per week as the main protein. 



4 comments:

  1. Could you share some more recipe specifics for tvp? I just bought some and looking for ideas besides chili. Thanks.

    ReplyDelete
    Replies
    1. Hi Frugal in the USA,
      I'll ask my daughter for the site where she found a recipe for the burgers. I know she altered the recipe a bit, but it would give you a start.
      Also, last week, I made lasagna, adding a layer of flavored TVP (TVP hydrated in beef bouillon)as one of the layers. My other daughter made TVP Shepherd's Pie last night for dinner, using TVP in place of ground beef.Over the weekend, we made a vegetable and TVP stir fry, with onions, garlic, cabbage, carrots, celery, frozen peas, and rehydrated TVP in a soy sauce/garlic/ginger/sesame oil sauce. These are a few of our recent TVP uses. I'll get back to you with a link to the recipe site for burger patties, plus I'll ask her how she modified the recipe (I know she said she added extra flavorings and an egg.)

      Delete
  2. That's great that they worked out so well especially now that burger season is upon us.

    ReplyDelete

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