Use of Textured Vegetable Protein

6
10
Joined Aug 30, 2010
Hello chefs!

We are not vegetarians but I bought TVP to create a spongy texture of store-bought meatballs.

I am staring at the dry crumbs and wondering how I can tackle it.

Do any of you know how I can mix it into the meatball ingredients to make that texture of frozen meatballs?

My 2 year-old likes the texture of frozen meatballs and I am trying to make it from scratch since he is on GFCF diet.

Thank you.
 

phatch

Moderator
Staff member
8,901
701
Joined Mar 29, 2002
Hydrate it.

Then just mix it in.

Binding is probably going to be your biggest hassle so some other pure starch/flour is probably useful. Rice flour, potato starch. Maybe some dehydrated potato flakes for instant mashed potatoes?
 
6
10
Joined Aug 30, 2010
Ok, I will soak it in water and mix it in.  I will experiment and see if I need to use rice flour or starch to make them stick together.

Thank you.
 

phatch

Moderator
Staff member
8,901
701
Joined Mar 29, 2002
One other caveat. TVP is generally soy protein. While that should be fine for food sensitivity in your case, beware the after effects of beans and their derivatives in general.
 

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