If you are looking for a way to save money, improve your health and help the environment, consider going meatless. Johns Hopkins University says eating meals without meat even once a week can help decrease your risk of cancer or heart disease, reduce your carbon footprint and stretch your grocery dollar. One way to begin is by replacing ground beef with TVP crumbles. Texturized Vegetable Protein is a nutritious soy-based product with which you can make meatless crumbles to use in tacos, chili or any recipe that calls for ground beef.
Step 1
Pour 2 cups of water into a medium saucepan. Bring to a boil over high heat.
Step 2
Stir in bouillon cubes, 1 teaspoon of canola oil and sugar. Add Texturized Vegetable Protein and lower the heat to a simmer. Cover and cook for 15 minutes, stirring frequently.
Step 3
Remove from the heat. Allow to stand for five minutes. Drain the leftover liquid, if any.
Step 4
Heat the remaining 2 teaspoonfuls of canola oil in a skillet over medium heat. Add TVP and cook until brown, stirring frequently.
Step 5
Use immediately or cool in the refrigerator. Store in a sealed container in the refrigerator for up to five days, or freeze it until needed.
Tips and Warnings
- A dash of liquid smoke added to the water will provide a smokier flavor, if you prefer it.
Things You'll Need
- 2 cups water
- 4 beef bouillon cubes
- 3 teaspoonfuls canola oil, divided
- 1 teaspoon sugar
- 2 cups TVP
References
- Johns Hopkins University Center for a Livable Future: Meatless Monday
- Illinois Center for Soy Foods: Soy Recipes
- "The TVP Cookbook"; Dorothy R. Bates; 1995
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