Texturized Vegetable Protein (TVP) is a terrific resource during the Lent season. The Lent season is a terrific time to experiment with new vegetarian recipes, particularly if you’re not a big fan of the traditional once-weekly fish fry. It’s also a good excuse to finally give texturized vegetable protein (TVP) a whirl if you’ve been skiddish up to this point, because hey – it’s not like you were going to be eating real ground beef for that meal, anyway. Tacos are one [ Read More ]
Archive for the ‘TVP-Friendly’ Category
I know I’ve been on a bit of a texturized vegetable protein (TVP) kick lately, which I apologize for, but ground beef prices have been awful around these parts, and I just can’t get myself to fork over a wad of cash for it. That being said, you can always substitute ground meat for TVP in any “meat-based” recipe on RKP. And usually, vice-versa. You can also use leftover spaghetti in this dish and just add topping and bake it [ Read More ]
Yesterday, I decided to take the concept of a No-Bake and run with it. My four-year-old spends all weekend begging for one junk food or another, even when he knows it’s off limits. This recipe combines flavors Jamie associates with his favorite treats (like peanut butter and chocolate), but packs a protein and fiber wallop he wouldn’t be getting from a cookie. Grown-ups can equally benefit from trading in regular day-to-day indisgressions (like that 3 p.m. Snickers bar habit) for [ Read More ]
No oatmeal here–just vegetable proteiny goodness! This morning, I happily figured out how to make texturized vegetable protein (TVP) taste like oatmeal. Mostly. Enough so that if you’re looking for more protein or less carbs in your life and don’t want to give up your hot cereal, you’ll be happy you found this one. Chef’s Note: Loyal readers will remember that the one exception I make to the rule of “available at ALDI/Save-A-Lot” on this blog is the use of [ Read More ]
For a printable version of this recipe and complete ingredients listing, click here. Yesterday I couldn’t stand the cravings I had all day for a Chinese egg roll–a real, honest-to-blog, greasy, salty, chewy, “carby,” restaurant-style, deep-fried, now-I-can-meet-Jesus egg roll dinner. But alas! I’m low-carbing it right now and eating such a sinful goodie;was a complete non-option. Nonetheless, by the time I picked up the family and pulled into the driveway last night, I knew I had to try–one way or [ Read More ]
This is Recipe #98, making the countdown to RKP’s 100th Recipe Celebration only (2) posts away! For a printable version of this recipe and complete ingredients listing, click here. ♥Chef’s Note: You can easily substitute the beef strips in this meal with texturized vegetable protein (TVP) by adding some vegetable broth or water with boullion to the oil during the first stage. Try using 1/2 cup dry TVP and 1-1/2 cups broth/water. Adjust to taste. Stir-fry lends itself beautifully to [ Read More ]
For a printable version of this recipe and complete ingredients listing, click here. These big beauties are the product of leftover cornbread stuffing from chicken night and a little ingenuity. And, MAN, are they tasty (and filling)!! Every time we have chicken for dinner, we wind up with enough leftover meat for a whole second recipe later in the week, so I scrape the carcass clean and freeze the meat. However, we wind up with only enough stuffing left from [ Read More ]
The Red Kitchen Project is dedicated to creating delicious recipes that can be made solely from simple ingredients, available at low-selection, discount grocery stores like ALDI or Save-A-Lot.
