Use of Textured Vegetable Protein

Discussion in 'Food & Cooking' started by wamommy, Oct 3, 2010.

  1. wamommy

    wamommy

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    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.
     
  2. phatch

    phatch Moderator Staff Member

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    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?
     
  3. wamommy

    wamommy

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    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.
     
  4. phatch

    phatch Moderator Staff Member

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    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.