How Much TVP = 1lb. Ground Beef?

[Debra Richardson]

Probably a newbie question, but I've searched everywhere and can't find the
answer. I'm wanting to make chili for my husband's family at the beach. Four
out of eleven of us are vegetarians and I thought it might help the
omnivores understand that meat is unnecessary to good cooking if I were to
make this recipe.

Can anyone tell me how much tvp to use? I've got the dry granulated stuff.

[Kevin Miller]

2 cups reconstituted with 1 7/8 cup of boiling water and a couple T's of
ketchup. Let it sit 5 minutes, then add it to the chili with the
spices.

[Emma Seaton]

I would be inclined not to use the dried TVP and use instead the frozen Real
Eat company version called Vege Mince. It is far superior and can be used
in equivalent quantities: 1lb vege mince = 1lb meat. I have a non vege
partner and he likes this mince in shepherds pie, spag bol, chili etc. I
couldn't praise the product any higher, and I just hope that you can get it
where you live.

Good luck

Emma

Debra Richardson <DebraR*removethistosendmemail*@bellsouth.net> wrote in
message news:FTU73.2808$up4...@news2.mco...

[m w grossmann]

Debra Richardson wrote:
>
> Probably a newbie question, but I've searched everywhere and can't find the
> answer. I'm wanting to make chili for my husband's family at the beach. Four
> out of eleven of us are vegetarians and I thought it might help the
> omnivores understand that meat is unnecessary to good cooking if I were to
> make this recipe.
>
> Can anyone tell me how much tvp to use? I've got the dry granulated stuff.

TVP weighs very little, so unless you're making monsterous amounts, you
can generally go simply by the weight of water, which is about 8
pounds/gallon, or 1 pint (2 cups) = 1 pound for rehydrated TVP.

The problem is that you're more interested in *volume* for most
recipies, so take a look at the ground beef in the supermarket to get an
idea of what size weighs how much and estimate. I'm guessing about 1 1/2
cups for a pound, but don't take my word for it -- I'm guessing here.

If you want to get a meatier flavour when rehydrating the TVP, then add
a bit of veggie broth (either imitation beef -- Carmel Kosher is
excellent -- or onion) and add 2-4 drops of liquid smoke. For even
closer mouth-feel, stir in 1-3 teaspoons of the heaviest oil you have
before you add the water (palm, olive, corn). Three tsp will only add
100 cal. to the entire recipie and can make a huge difference in taste
and texture.

Cheers-

m w grossmann

[Regina Schmid]

When using TVP I use 100 g of the dehydrated stuff to replace 500 g minced
meat and
simmer it for at least 30 minutes in a vegetable broth before proceeding
with the recipe.
The broth can be used for any kind of soup then. Hope this helps.

Regina

Regina...@t-online.de