Potentially a great find?

[RHCPeppers]

So i was perusing the interwebs, and i came across a substance known as TVP (textures Vegetable protein) Apparently this a by product of defatting soy (i think).
It can be used as a replacement for breadcrumbs in meat loaf, adding no taste of its own, and holding on to moisture (much as bread does), seems that the it can also allow you to make a oatmeal-like cereal... actually on about dot com, they mentioned many uses. I searched the forum for TVP and found nothing, i was am so surprised it has never even been mentioned. Is this something anyone knows about?? I don't believe it would be induction friendly (b/c of the sugar, even though it is naturally occuring), but other wise, this seems like a gem that many people could enjoy... does anyone have any experience this this protein source?

Textured vegetable protein - Wikipedia, the free encyclopedia


Nutrition Facts
Serving Size: 1/4 cup dry Amount per Serving Calories 80 Calories from Fat 0 % Daily Value * Total Fat 0g0% Saturated Fat 0g0% Cholesterol 0mg0% Sodium 2mg0% Potassium 594mg17% Total Carbohydrate 7g2% Dietary Fiber 4g16% Sugars 3g Protein 12g24% Vitamin A0% Vitamin C0% Calcium8% Iron15% Magnesium18% Est. Percent of Calories from:
Fat 0.0% Carbs 35.0% Protein 60.0%

[2big4mysize]

Re: Potentially a great find?

most folk don't enjoy the taste of soy and would rather use real fish,fowl pork or beef as their protein source.

And then there is the soy hormones that cause medical issues for folk with breast cancer and tyroid issues.

[Georgiana]

Re: Potentially a great find?

It can be used as a replacement for breadcrumbs in meat loaf

You don't need breadcrumbs (or a soy substitute) in meatloaf.

Linda has some meatloaf recipes on her site:

Linda's Low Carb Menus & Recipes - Home

The ones marked with an "*" are acceptable on Induction.

[RHCPeppers]

Re: Potentially a great find?

You don't need breadcrumbs (or a soy substitute) in meatloaf.

Thanks for the link, some of it looks real nice!... While, i do know you dont NEED breadcrumbs for meat loaf, there is a reason its made like that. I have made the atkins meatloaf, and other than the flavors being different, it can be compared to a large, family size burger. Meat loaf should have a lighter consistency, and hold more moisture. THe point i was making is that we may not have to give up that "meatloafness" while on this diet by using TVP.

[2big4mysize]

Re: Potentially a great find?

if you want a bread for meatloaf to hold the moisture you can use pork rinds or a soluble fiber like psyllium or flax seeds.

or you can add pureed veggies like onions celery zuchnini or even caulifolower although most prefer their cauliflower on the outside fo the meat loaf as faux taters

TVP is an addative in many processed meats like hotdogs

[mizski]

Re: Potentially a great find?

Breadcrumbs were traditionally added to meatloaf to stretch the meat out for more servings. If your Atkins friendly non-filler loaves are too compact try not packing in the mixture so tightly. If they are dry, use regular ground chuck rather than leaner ground beef. Also, the addition of chopped veggies in the mix adds moisture, flavor and nutrition.

Remember that TVP is pretty carby for early stages in Atkins. Not sure if it's an OWL food. There are many concerns about soy protein consumption especially where most commercial products in the US contain soy.

I used TVP a couple years ago when I was eating mostly vegetarian. I did like it a lot. Not really for low carb eating though. I developed a severe soy sensitivity and now must avoid soy. Can't say if it was the TVP or not. You may want to do a little research on soy concerns before you deem it a miracle food.

[liv]

Re: Potentially a great find?

I saw some in the organic section in the grocery store today. But I try to keep my soy consumption down because of my thyroid. It was a bit pricy (but the organic section is often pricy) I also use flax, bran and veggies in my meatloaf. So maybe experiment with a few things and see how it turns out.

I have not made meatloaf in a while. That is a great supper idea

[not2late]

Re: Potentially a great find?

I used to use TVP when I was a vegetarian/vegan. I used to use it as a ground beef substitute because it is chewy like ground beef--never softens like bread crumbs. So you might get the texture/appearance of a traditional meatloaf, but you won't get the mouthfeel of it. And if you are particularly sensitive to odors, the meatloaf might have the off-aroma and aftertaste of cooked soy, which some people find unpleasant.

As Mizski wrote breadcrumbs, oatmeal, rice and other fillers are added to meatloaf and meatballs in order to extend the meat to feed more people. If 1 pound of meat can feed 4 people but you have 8 mouths to feed, the addition of those fillers can stretch out that meat so everyone can eat a serving of meat flavored filler loaf. T

They are also used to add a tenderness to the meatloaf or meatballs and for moisture. On America's Test Kitchen, they used unflavored gelatin to give a 100% beef hamburger juiciness---the gelatin absorbs water and holds it until the cooking heat denatures it. By that time, the burger is cooked and the moisture is retained making it juicy. Minced veggies (like sauteed mushrooms, onions and celery) give tenderness and moisture to meatloaf and meatballs too---it's also a good way to get your daily vegetable complement in.

And be sure to mix the meatloaf gently and form the loaf gently---if you squish and firmly pack it, the texture is ruined and you'll get a meatbrick rather than a meatloaf

Another idea is to incorporate some sausage meat or ground fatty pork into the meatloaf mixture. This will add additional flavor and fat---since it's the fat within the meat that makes all meat juicy.