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Cooking with TVP
1. Make a popular dish, replacing the meat with TVP chunks or mince.
2. Test it on vegetarians and meat-eaters if possible
3. Evaluate your dish according to whether you use frozen veggie mince or dried. You may want to compare the two types by cooking the recipe twice. If you do this, use frozen soya mince in one batch and dried in the other batch.
If using dried TVP mince or chunks, soak in hot vegetable stock or hot water for 10-20 minutes before adding to dish.
If using frozen veggie mince, add it straight to the dish at the appropriate stage in the recipe, just as you would do meat mince.
Choose from these recipes – or invent your own!
- Chilli Non Carne (mince)
- Coconut Curry (mince)
- Spaghetti Bolognese (mince)
- Lasagne (mince)
- Luscious Shepherd’s Pie
- Quick Thai Curry (chunks)
- Mock Chicken in Mushroom & White Wine Sauce (chunks)
Evaluate it in the following two ways:
- Give it marks out of 10, with 1 lowest and 10 highest.
- Include more detailed comments and criticisms too in each stage of your evaluation
- How easy or difficult the recipe was to make
- Compare the cost of the vegetarian version with the meat version
- Health: look at the levels of fat, salt and other additives in whichever type you use. (Especially saturated fat)
- Compare fat and salt levels with meat versions of the same dish
- Who could eat this safely or ethically?
- Would anyone be left out?