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TVP recipe

This is for Patricia, who was looking for TVP recipes without
tomatoes. This comes from "366 Healthful Ways to Cook Tofu and
Other Meatless Alternatives", by Robin Robertson. Its a pretty
good veggie cookbook that was given to me as a joke gift by my
mom (she thinks tofu is for weirdos ;-). It is not a fatfree 
cookbook, but many of the recipes can be easily modified. 

As to cooking with TVP, I usually substitute it in for my
old recipes that called for ground beef, such as chilis,
sloppy joes, taco mixes, stuffed peppers etc. Most of these are,
unfortunately, tomato-based, but you may be able to modify some
to meet your needs.

Tracey Sconyers
(note: substitute @ for _at_ to send me mail)

Linguine with Red Bell Pepper and TVP Sauce (modified, but not tested)

This sauce provides a light and refreshing change from tomato sauce.

1 latge onion, thinly sliced
2 lbs red bell peppers, cut into 1/2 in strips
2 TBL chopped fresh basil, or 1 1/2 tsp dried
1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 c vegetable stock
1 c. TVP combined with 1 c. boiling water 
     (let sit about 20 minutes)
1 lb linguine
1/4 c. fatfree parmesan cheese (optional)
2 TBL minced fresh parsley (optional)

In a large skillet, cook onions and peppers in water or broth over
moderate heat, stirring frequently, until the onion slices turn
translucent, about 10 minutes. Add basil, salt, and pepper and cook
for another 5 minutes or so, until the peppers are tender. Add 1 cup
of the stock to the skillet and cook for 5 minutes longer. Pour the
pepper sauce into a food processor or blender, and puree until it is
the consistency of a thick tomato sauce. Transfer sauce to a saucepan,
add the TVP, and cook over medium heat until heated through, 2 to 3 
minutes. If the sauce is too thick, thin it with the remaining broth
until it is the desired consistency. 

In the meantime, cook the pasta in a large pot until tender but still
firm (follow package directions). Drain well, and toss the pasta with 
the hot sauce in a serving bowl. If desired, garnish with parmesan cheese
and parsley.

Makes 4 to 6 servings.


Tracey Sconyers