Texturized soy protein, often called TSP or TVP*, is made from soy flour that is compressed until the protein fibers change in structure. It is used as a nutritious extender in a variety of food products. It is available to home cooks and is sold as a dried, granular product. When it is rehydrated with boiling water, TSP has a tex- ture similar to ground beef. TSP must be rehydrated before it is used in recipes. Use 7/8 cups boiling water for 1 cup Texturized soy protein. For the granules, just pour the water over the TSP. Use TSP to replace part of the ground beef in almost any recipe. Replace one- fourth of the ground beef in meat loaf or burgers. Re- place one-half or more of the ground beef in flavored dishes like chili or tacos. You can use 100% TSP in these dishes, if you prefer. For a fast and fat-free din- ner, pour a can of sloppy Joe.
Stuffed Peppers
1 c. Texturized soy protein soaked in 7/8 cup boiling water
1 medium onion, chopped
2 cloves garlic, minced 1 T. soy (vegetable) oil 1 c. cooked rice
1 c. tomato sauce
¼ c. walnuts 4 bell peppers
2 c. vegetable broth
Sauté the onion and garlic in the oil until tender. Mix all ingredi- ents except the peppers. Cut off the top of the peppers and remove seeds. Stuff each pepper with the mixture. Place pep- pers in a baking pan and pour vegetable broth around the base of the peppers. Cover and bake for 30 min. at 350 degrees.
Old Settlers Baked Beans, Soybean Style
1½ c. TSP reconstituted in 1½ c. boiling beef broth 2/3 c. brown sugar 2 t. liquid smoke
1 cup tomato sauce 16 oz. can lima beans
4 T. molasses 16 oz. can garbanzo beans
4 T. mustard 16 oz. can black beans
1 t. chili powder 16 oz. can red kidney beans
1 t. cumin 16 oz. can black eye peas
2 t. salt 1 lb. bacon, fried, drained, crumbled
Sauté onion in ¼ c. soy oil with the TSP. Add the cooked bacon and the sugar, tomato sauce, molasses, mustard, chili powder, cumin, salt, pepper and liquid smoke. Mix well and simmer for 10 min. Drain the beans and add to the sauce mixture. Pour into greased, covered casserole and bake for 30 min. at 350
degrees. Remove cover and bake for an additional 30 min. Serve hot. Yield: 25 – 30 servings.
Sloppy Joes with Texturized Soy Protein
1 cup chopped onions 2 cups tomato sauce
1 large green pepper, 1 to 1½ tbsp. Chili powder coarsely chopped 1 tbsp. Soy sauce
3 tbsp. Soy oil Salt and Pepper to taste 7/8 cup boiling water 4 hamburger rolls
1 cup dry Texturized soy protein
Pour the boiling water over the Texturized protein and set aside. In a large pan, sauté the onion and green pepper in the oil until they are tender. Add the Texturized soy protein and the remain- der of the ingredients. Simmer for 20 min. Serve over hamburger rolls. Serves 4.
Country Chili
2cups T.V.P. 2 Tbsp. Ketchup
1 Large Onion, chopped 1 Green Pepper, Chopped
2 Cloves Garlic, chopped 1 Jalapeno Pepper, chopped 2 Tbsp. Oil 2 Tbsp. Chili Powder
2 tsp. Cumin 2 tsp Oregano, Mediterranean 1/2 tsp. Cayenne Pepper 2 28oz. Cans Tomatoes, chopped 2 16oz. Cans Red Kidney Beans, with liquid
2 Cups Hot Water or Vegetable Broth
In a large bowl, pour two cups of boiling water over two cups TVP flakes (or chunks) and ketchup. Set aside.
Heat a large Dutch Oven, add oil. Sauté onions, peppers, and garlic for a few minutes. Sprinkle Seasonings into TVP mixture, and stir with a fork. Add TVP to the vegetable mixture and cook for a few minutes. Stir in tomatoes, kidney beans, and 2 cups hot water or broth. Cover and simmer for 30 minutes to 1 hour. Taste and add salt if needed. If desired, add a 16oz. package of frozen corn for the last 15 minutes.
Chopped Beef & TSP Stroganoff
8 oz. ground beef ¾ c. Texturized soy protein
¾ c. hot water 1 T. beef base
¼ t. black pepper ½ c. chopped onions
4 T. soybean oil 3 T. flour
¼ t. garlic powder 2 c. cold water
¾ c. sour cream
Combine TSP, hot water, beef base, and black pepper – let TSP rehydrate until water is absorbed. Sauté onions and beef until cooked – remove from skillet. Stir flour into oil from onions and beef, cook 10 min. on med. to low heat. Stir water in slowly, a little at a time to incorporate evenly and to prevent lumping.
Add TSP mixture, beef, onion, garlic, and sour cream – heat through. Serve over cooked noodles. Serves 6.
Ham Loaf
2 c. Texturized soy protein reconstituted with two cups strong,
boiling beef stock (or ham stock if available) 2 c. cured ham, ground
2 c. bread crumbs 1 t. dry mustard
1 c. milk
2 eggs, beaten
½ t. garlic powder
Salt and pepper to taste
¼ c. brown sugar
½ c. crushed pineapple
Mix TSP, ham, breadcrumbs, mustard, milk, eggs, and spice together. Line bottom of a baking dish with pineapple and
brown sugar. Fill with meat mixture. Bake in a preheated 400 degree oven for 10 min. Reduce heat to 350 degrees and con- tinue baking for one hour.
Chicken or Turkey Croquettes
1 c. Texturized soy protein reconstituted with 1 c. boiling rich chicken stock
1 c. chopped, cooked turkey or chicken (for vegetarians, substi- tute another cup of TSP for meat)
¼ c. chopped onion
½ t. tarragon
¼ t. thyme
¼ c. chopped parsley Salt and pepper to taste
1 c. heavy white sauce (see below) 1 c. corn flake crumbs
1 egg, slightly beaten
2 T. water
For white sauce, blend oil with flour in small pan over medium heat.
Cook for 5 min., stirring constantly. Add seasonings and stir. Add milk, stirring constantly until mixture thick- ens.
For croquettes, combine chicken, TSP, seasonings, onion and white sauce, mixing well. Chill in refrigerator for at least 4 hrs. Shape croquettes by taking large spoonfuls of mixture, rolling in crumbs, then egg and water mixture, them crumbs again. Let stand to dry coating and then fry in soybean oil heated to 375 degrees until golden brown on both sides. Drain. Yield: 4 to 6 servings.
Soy Ranch “Chicken” Casserole
2 c. TSP reconstituted with 2 c. boiling chicken stock 12 corn tortillas
8 oz. can nacho cheese soup, undiluted
1 can cream of chicken soup, undiluted
¾ c. chopped green pepper
¾ c. chopped sweet red pepper 1 c. chopped onion
1 T. chili powder 1 t. cumin
1 can chopped green chilies
¾ lb. sharp cheddar, grated
15 ½ oz. can chopped tomatoes, drained 1 can chopped Rotel tomatoes and chilies Extra chicken stock
Line bottom and sides of a greased 3 quart casserole with six tortillas which have been first dipped in reserved chicken stock to soften. Mix TSP, nacho cheese soup, cream of chicken soup, chopped peppers, onion, chilies and spices. Add half of this mixture to the casserole and sprinkle with half the chicken.
Cover this with the six remaining tortillas dipped in stock. Add the remaining half of the mixture and the cheese. Bake in a
preheated 350 degree oven for one hour.
Beef & TSP Pie
8 oz. ground beef
¾ c. Texturized soy protein 2 t. beef base
¾ c. hot water
¼ t. black pepper
¼ c. ketchup
2 c. hot mashed potatoes
¼ c. shredded cheese
Combine TSP, hot water, black pepper, and beef base. Let re- hydrate until water is absorbed. Add meat and ketchup to TSP mixture and press into a 9″ pie pan. Bake at 350 degrees for 30
-40 min., drain and top with mashed potatoes and cheddar cheese. Bake again until cheese melts. Yield: 6 servings.
Hickory Burgers
1 lb. ground beef
1 c. Texturized soy protein 1 c. hot water
1 T. beef base
½ tsp. black pepper
3 T. hickory smoke flavoring
Combine TSP, hot water, beef base, and pepper; let rehydrate until water is absorbed. Combine remaining ingredients. Shape into patties and charbroil. Yield: 6 servings.
Beef & TSP Chili
8 oz. ground beef
¾ c. Texturized soy protein
¾ c. hot water 1 T. beef base
¼ t. black pepper
½ c. chopped onion
½ c. chopped green pepper 8 oz. chopped tomatoes
8 oz. tomato puree
16 oz. chili beans
1 T. sugar
Combine TSP, hot water, beef base, and black pepper. Let TSP
rehydrate until water is absorbed. Sauté onions, peppers and
beef, drain all oil but 2 T. Stir in remaining ingredients and sim- mer 30 min. Serve with red pepper rice. Yield: 8 servings.
Meatloaf with TSP
1½ lbs. ground beef
1½ c. Texturized soy protein 1½ c. hot water
1½ T. beef base 1 t. black pepper
¾ c. bread crumbs 3 eggs
½ c. chopped onion
½ c. chopped green bell pepper
½ c. brown sugar 1 c. tomato sauce 1 t. Tabasco
4 T. Worcestershire sauce 1 t. garlic powder
Mix TSP and hot water together and let stand until rehydrated. Mix all ingredients until well blended. Press mixture into a 6″x10″ loaf pan and bake two hours at 300 degrees. Yield: 10 servings.
Zucchini Burgers
2 c. grated zucchini (about 3 medium)
2 eggs
½ c. Texturized soy protein reconstituted with ½ c. boiling broth
¾ c. grated Monterey Jack cheese 1/3 c. chopped mushroom
¼ c. finely chopped onion
½ t. salt
¼ t. thyme
¼ t. rosemary Pepper to taste Soy oil for frying
Combine zucchini, eggs, TSP, cheese, mushrooms, onion and seasonings; mix well. Shape into patties. Heat soy oil over me- dium-high heat, add patties and cook until golden brown, about 4 min. on each side. Serve in buns with catsup, mustard or pick- le relish, if desired or use as a vegetable side dish.
Texturized Soy Protein Tacos
1 c. dry TSP
7/8 c. boiling water 1½ c. tomato sauce 1½ t. chili powder 1½ t. garlic
1 t. sugar
8 corn tortillas
Chopped tomatoes, lettuce, and salsa Pour the boiling water over the TSP and set aside. Mix the rest of the ingredients and simmer for 10 min. Add the TVP and cook for another 10 min. Serve in warmed tortilla shells topped with lettuce, tomatoes and salsa.
