Homemade TVP

Country Beans – How to cook dry beans in only 3 minutes!


Country Beans
Learn to cook dry BEANS in only 3 minutes!
Soups, Sauces and Gravies in 3 Minutes – Dips in 5 Minutes!
by Rita Bingham

400 heart-healthy cholesterol-free bean recipes-guaranteed to become your family favorites! FAST, Fat-Free and GOOD for you! 3-minute Soups, Sauces and Gravies made using beans, peas or lentils ground to a flour in an ordinary wheat mill. 115 FAST Bean Flour recipes. Delicious fat-free bean dips in only 5 minutes! Easy bean recipes in a flash for every meal of the day. This book will change the way YOU use beans!

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When I first got into the prepping lifestyle the first thing I bought was a big can of TVP.

Textured Vegetable Protein is cheap, and in a #10 can, with a 30 year shelf life I thought it was perfect.

I went WRONG…. Years later I actually opened the can and tried it. I hated it, and I did not know what to do with it.

Now a few years after that, I again am experimenting with how to make TVP as a means to both experiment with DIY kitchen chemistry, and also as a way to eat healthier

Textured Vegetable Protein (TVP), also known as textured soy protein (TSP), soy meat, or soya meat is a meat replacement or meat extender.

Its popular in food storage because it is cheap, quick to cook, contains no fat, and has a protein content equal to that of the meat.

Extreme heat break defatted soy flour it into into a fibrous, insoluble, porous mass.  This mass can soak up as much as three times its weight in liquids.

Its used as a meat substitute due to its very low cost.  TVP costs less than a third the price of ground beef.  When cooked with meat it  will help retain more weight from the meat by absorbing juices normally lost.

Now, this process is beyond my scope, but in doing research caused by my picking up that bean book I figured if I can make tofu I surely can make TVP.

After some research I found a recipe that gave me a workaround to make a product that is very similar in usage to real TVP.

Basically I froze my tofu for 48 hours to give it that meat like texture I discussed earlier. Once frozen the tofu needs to be thawed out and crumbled up.

If I was making chili or burgers or whatever, I could then mix the thawed tofu meat. However, to make the TVP I would need to dehydrate it.

In the dehydrator, the tofu dried very quickly and resembled the hamburger rocks I made a few months ago. The only difference was that the TVP was lighter in color, and did not have a taste. However, that’s a good thing, as the pores created in the freezing process will suck up the cooking water.  This will make the TVP take on the flavor of whatever you a cooking it with.

Next time I make chili, I will tell you how it turns out.

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