Use of Textured Vegetable Protein

[wamommy]

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]

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?

 

[wamommy]

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]

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.