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buddyspal

Use of "Textured Vegetable/Soy Protein" in recipes?

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I notice quite a few "vegan" recipes here.   I am vegetarian.  I am wondering if any of you use, or have tried using, "Textured Vegetable Protein" (TVP) or "Textured Soy Protein" in your recipes.  Does it cause any of the stomach pain, or other side effects, associated with celiac?  These proteins, as I understand it, are produced much the same way that gluten is, so I'm leery of using them.  

 

Any suggestions for alternatives to TVP or TSP will be greatly appreciated. 

 

I just started making my own veggie burgers and merely leave out TVP or TSP.  But, I want to make breakfast and Italian "sausage" and can not think of an alternative as a base.  Any suggestions would be appreciated. 

 

Thank you for any sharing of experiences and help.   

 

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Jack Fruit, has the same texture as meat. Use Naked Jackfruit for a roast texture extra tender, Upton has a tough meat texture. Grind it up for homemade sausage in a meat grinder, you can texture it a bit with ground flax seed, cumin adds a meaty flavor.  I use the stuff all the time in my recipes I currently have huge batches of various flavors in my freezer where I make it 2lbs at a time. As for actual protein I use protein shakes via various brands on the side, nuts, seeds, and the only animal product that does not bother me egg whites.

Rough chopped the naked brand can be seasoned with chili powder and cumin and used in vegan burritos and talmales, Mixed with BBQ sauce it is a EXACT match full pulled pork/roast.

17201404_1420390508018552_84771175439891 

Picture of chopped Jack fruit with a bit of BBQ sauce.

 

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Wow!  That sounds promising!  I'll look in to it.  Thank you so much!  :)

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An aside, but "Textured Vegetable Protein" is no longer allowed in ingredient lists in Canada. The vegetable must be specifically named.

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11 minutes ago, psawyer said:

An aside, but "Textured Vegetable Protein" is no longer allowed in ingredient lists in Canada. The vegetable must be specifically named.

Hmmm, interesting.  That's a good policy!

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