A question for those of you that use TVP

[Different Socks]

When using TVP, say a standard 1/4 cup, how much additional water should be added to a meal to cook the food as well as rehydrate the veggies and the TVP?

[Wise Old Owl]

Well this will be interesting... I don't know anything about it.... other than granular bean looking material.... I prefer shelter mice.

[1azarus]

That would be textured vegetable protein, made from soy meal... I didn't know, and thought others might not know, either!

[Mountain Mike]

2 parts water to 1 part TVP. Check out Harmony House Food; http://www.harmonyhousefoods.com/

[Wise Old Owl]

Ok how about seen in a FBC?

[Chaco Taco]

When using TVP, say a standard 1/4 cup, how much additional water should be added to a meal to cook the food as well as rehydrate the veggies and the TVP?
From a cooking blog
For people in those areas here’s my advice. The general (http://delicioustv.com/2007/09/how-to-re-hydrate-dry-tvp/#) rule of thumb for rehydrating TVP is 1 cup of TVP to ¾-1 cup of boiling water. I always start at the lower measure first, you can always add more water. After pouring the water over it, give the TVP about 10 minutes to rehydrate. Once it has plumped up and is softened, squeeze out the excess water and use.
If you feel the TVP is still too wet, simply spread it out on a baking sheet and pop it in the oven at 300 degrees (http://delicioustv.com/2007/09/how-to-re-hydrate-dry-tvp/#) for 10-15 minutes and the texture will become drier and chewier. If you are going to bake off excess water, make sure to check the TVP at 10 minutes, since all ovens bake differently. If the TVP does become too dry – I prefer it on the drier side – I would still use it, unless it’s totally blackened. Once you add it to your recipe (http://delicioustv.com/2007/09/how-to-re-hydrate-dry-tvp/#), it will plump back up (http://delicioustv.com/2007/09/how-to-re-hydrate-dry-tvp/#). If at first you’re not satisfied with the results you get, give it a few tries, you’ll get the knack of it!
Use fine-textured TVP in sauces, or for tacos and chili. Use the larger crumbles to replace beef in stews, stir-fries, soups, and pot pies. Dry TVP can be stored in a cool dry location for up to 6 months. Rehydrated TVP needs to be refrigerated and should be used up within 3-5 days.

[Different Socks]

So that would be 1/2 cup water to 1/4 cup TVP? So if adding a handful of dried veggies how much more water would you add?
A meal asks for 1 1/2 cup water plus 1/3 cup milk, so how much extra water for the veggies?

[WingedMonkey]

You really need to experiment with what you are trying to create. The granular TVP has no flavor on it's own and will not take on any flavor from died vegetables. I have used it with a strong base mix like a good dried soup, then it will absorb those flavors.

If I use it any more, it's usually the large flavored chunk stuff, it's already has the beef or chicken or what ever flavor you buy. Goes good with stuff like noodles or mashed potatoes and gravy.

[Rocket Jones]

Definitely experiment at home with the TVP. It causes some people varying degrees of... er... intestinal distress.

[Different Socks]

Definitely experiment at home with the TVP. It causes some people varying degrees of... er... intestinal distress.

I'd had this advice and tried it before ordering the big 6 pack of gallons. I have not had any episodes of distress. I am always amazed at how much a 1/4 cup is plenty for a meal. For the 6 gals, I am already up to over 190 servings/.64 cents a serving and got about 1/4 left in each bottle.