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Carmel Colored Tidbits TVP

$7.00

Our Carmel Colored Tidbits Textured Vegetable Protein (TVP) is sold in a 1lb bag.  Textured Vegetable Protein is a soy product that is high in protein and fiber and low in fat and calories. TVP is soy flour that has been cooked and then dried. TVP is great to use as a meat extender or use as is. It is simple to prepare and absorbs all the flavors of whatever recipe you are cooking. Each one of our TVP products is extremely versatile and can be used in stews, soups, patties and more!

 

Available in a 1 lb Bag.

“Beef” Stroganoff RecipeServes About 6 people

* If gluten free, please substitute flour for cornstarch. Also substitute Worcestershire sauce with either Tamari style soy sauce or any gluten free alternative. Use soba noodles to substitute the egg noodles. 

  • Before cooking, rehydrate the Carmel Colored Tidbits.  Take the 1lb bag of Carmel Colored Tidbits (dry) and put in a bowl.
    Pour in 1 cup of hot vegetable, beef, or chicken broth. Let TVP sit for about 5 minutes or until all the broth has been absorbed.

Ingredients:

  • 2 tbsp. unsalted butter
  • 1 – 12oz. cremini mushrooms, sliced
  • 1/2 medium sweet onion, diced
  • Salt and Pepper to taste
  • 1 lb lean beef – cut into small strips
  • 1/3 lb TVP
  • 2 cloves garlic, minced
  • 1/2 tsp. dried thyme
  • 3 tbsp all-purpose flour*
  • 1/4 cup dry white wine
  • 4 cups beef stock
  • 2 tbsp Worcestershire sauce*
  • 1 tbsp Dijon Mustard
  • 8 oz. egg noodles*, uncooked
  • 1.5 cup sour cream
  • 2 tbsp chopped fresh parsley leaves
  1. Melt butter in a large skillet over medium heat. Add mushrooms and onions and cook for about 3-5 minutes until tender and brown. Add salt and pepper
  2. Add beef strips and cook until brown, 3-5 minutes. Add uncooked TVP here so it can absorb all the flavors. Stir in garlic and thyme until fragrant.
  3. Whisk in flour*, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the skillet.
  5. Stir in beef stock, Worcestershire Sauce*, Dijon mustard and egg noodles*. Add salt and pepper.
  6. Bring to a boil, cover, and then reduce heat and simmer until pasta is cooked.
  7. Stir in cream until heated, 1-2 minutes.
  8. Top with chopped parsley.