Thursday, August 2, 2012

TVP and Sloppy Jo-nis

Sloppy Jo-nis From Hearty Vegan Meals for Monster Appetites (page 97)
This post is in response to the soy haters and TVP bashers out there who leave reviews on Amazon telling people not to buy my books because I use TVP in my recipes.  (By the way of the 101 veggie burger  recipes in The Best Veggie Burgers on the Planet, only 34 call for TVP. There are also 43 additional recipes for breads, condiments, and other goodies that are TVP free.)

What is TVP?  TVP stands for Textured Vegetable Protein.  It also goes by other names, like TSP (Textured Soya Protein), Soy Chunks, Soy Curls, Soy Meat, and probably lots of other names as well.

What is it made from?  Most commonly, it is made from defatted soy flour.  It is a by product of the soybean oil extraction process.  It can also be made from other grains and seeds like oats, cotton seeds, and even wheat.  Once the oil is extracted, the remaining protein is heated to a temperature that allows it to be molded and pressed through a nozzle into various shapes and sizes.  Without getting to scientific on y'all, the heating process makes it malleable, and the cooling process makes it porous and puffy so that it can absorb up to 3 times it's own weight in liquids when rehydrating.

What is it used for?  I can tell you what I use it for.  I use it as a quick, easy, low fat, source of protein.  I buy a ton of the stuff in bulk, and use it to make all sorts of meat alternatives.  I use it to make my own bacon bits.  I use it to make Sloppy Jo-nis (recipe below).  I use it to make Meaty Marinara.  I use it to make Pepperoni Pizza Topping.  I use it to make my own Taco Meat.  It is also commonly used in the commercial food industry as a meat extender.  Because it has very little flavor on it's own, it absorbs and takes on the flavor of pretty much anything you cook it in.

Is it good for you?  Well, all things in moderation.  It is a soy based product, so I believe it is a great alternative to artery clogging, cholesterol laden, ground up dead cow.  I don't eat it every day (but I don't really suggest eating ANYTHING every day!)  Here is a nutritional breakdown of dry TVP granules (I use the Bob's Red Mill Organic TSP most often).  1/4 cup (14 g) of dry TVP granules contains: 80 calories, 1.5 grams fat (0 saturated and 0 trans), 0 Cholesterol, 0 sodium, 5 grams Carbs (3 grams Fiber, 1.5 grams Sugar), and 7 grams of protein.  It also provides 5% of your daily Calcium and 8% of your daily Iron.  The ONLY ingredient on the label is ORGANIC SOY.  Only you can decide what is good for you.
Bob's Red Mill Organic TSP Nutrition Facts Label.  Click on Image to enlarge.

Now to the good stuff.  The food.  Try this recipe for Sloppy Jo-nis the next time you want to expose vegan foods to a skeptic.  It tastes so similar to the real thing, they probably won't even taste the difference.

Sloppy Jo-nis
1 cup (96 g) TVP granules
1 cup (235 ml) veggie broth (No-Beef flavored vegetable broth works best here, but any will do)
1/4 cup (60 ml) vegetable oil
4 cloves garlic, minced
1/4 cup (40 g) finely diced onion
1/4 cup (40 g) finely diced green bell pepper
1 tablespoon (15 g) prepared yellow mustard
3/4 cup (204 g) ketchup
1 tablespoon (15 g) steak sauce
1 tablespoon (14 g) packed brown sugar
salt and pepper to taste

Reconstitute TVP by mixing together with veggie broth in a microwave safe dish, covering tightly with plastic wrap and micro waving on high for 5 to 6 minutes. (Alternatively, you can bring the broth to a boil, pour over the TVP, mix, cover and let sit for 10 minutes.)
In a frying pan, preheat oil over medium high heat.
Add onions and bell pepper. Saute about 3 minutes. Add in garlic and continue to saute for about 2 more minutes.
Reduce heat to low, add in reconstituted TVP, mustard, ketchup, steak sauce, and brown sugar.
Stir to coat, and heat through.
Add salt and pepper to taste.

Yield: 4 servings

The nutritional info below is for the filling only.

Post a Comment
Related Posts Plugin for WordPress, Blogger...

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni