Friday, June 1, 2012

kitchen tip: flavoring TVP

Cooking with reduced sodium  and without meat = the need to amp up flavor in new ways

To infuse TVP (textured vegetable protein which is made from soy and is a ground meat replacement) with flavor, place your spice combination (whatever your recipe calls for) in a glass measuring cup/bowl. Add TVP and then boiling water to rehydrate (follow package directions).

I found this technique yielded a much more savory TVP. I also found that reducing the sodium content by 50%-75% also means doubling most of the spices. Use caution on doubling quantities of hot spices as you may end up with a meal that's too hot to handle. Start small and add a little at a time.

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