TVP "Oatmeal"

2 C TVP granules
1 quart unsweetened soy milk (can use coconut milk or other milk)
1 T cinnamon
1 t nutmeg
1 1/2 T vanilla
Or adjust the above seasonings to your taste
Sweetener to taste
Optional: Whisk in eggs. 4 eggs makes it more like rice pudding.

Preparation:
Mix all ingredients in crockpot, large saucepan/Dutch oven, or large covered casserole dish (be careful about this - when I tested it in the oven, it overflowed).

Crockpot/Slow Cooker: It will be cooked in about 2 hours on high or 4 hours on low, but you can let it go longer and it won't hurt it.
Oven: About 1 hour at 350 F.
Stovetop: Bring to boil, then simmer for 30-45 minutes, stirring occasionally - you should know by looking when it's done.

TVP Greens Beanburger

1 c. TVP, add 7/8 c. boiling water
1 small can tomato paste
1 tbsp. tahini paste (optional)
1 c. salsa
1 c. chopped fresh or frozen spinach
.25 c. chopped scallion or onoin
.5 c. grated carrots
4 tbsp. nutritional yeast (optional)
1 can kidney beans, drained and rinsed
.33 c. wheat bran, wheat germ, or flour
spice to taste: pepper, hot sauce, cumin, chili powder, curry powder...

Reconstitute TVP per package directions (usually 7/8 c. boiling water with 1 c. TVP, stir, then sit for 15 minutes).
Mix other ingredients. Kidney beans can be partially mashed or chopped. Spinach or other greens (fresh greens are fine for this!) can be coarsely chopped.
Add TVP when it's done reconstituting, mix all ingredients, including spices, thoroughly. You might want to add a little more bran or flour if it won't hold together as patties.
Make good-sized patties (10-12) and place them on a lightly oiled baking pan. Bake at 375F for 30 minutes or so, flipping half-way through. Or they can bake faster under the broiler. These can also be fried.
Cooked burgers will keep for a day or two in the fridge. Enjoy on a bed of lettuce or cabbage or a bun, with your favorite condiments.

mock-zah brei

1/4 cup dry TVP
just shy of 1/2 cup water
pinch of salt
1/4 cup Egg Beaters
1 Tbsp egg whites
dash of cinnamon
1 tsp or 1 packet of Splenda
1/2 tsp raw sugar

optional: 2 Tbsp sugar-free syrup

Boil the water and salt in the microwave and pour over TVP; soak five minutes. When all the water is absorbed, fry TVP in a skillet with butter-flavor spray, Egg Beaters, egg white, cinnamon and Splenda, until the eggs are cooked through. Serve sprinkled with raw sugar, which gives a nice crunch. Also excellent with a teaspoon of raisins and/or chopped nuts, and a drizzle of maple syrup on top.

Meatballs Italiano

2 cups TVP (textured vegetable protein)
1 1/2 cups vegetable broth
1 1/2 stalks of celery, minced
1/2 cup onion, minced
1/2 cup mushrooms, diced (4-5)
1/2 cup breadcrumbs
1 teaspoon oregano
1 tablespoon basil
1 teaspoons garlic powder
2 tablespoons tomato paste
3 tablespoons tahini
1 tablespoon tamari soy sauce
1/3 cup nutritional yeast
2 tablespoons olive oil

Preheat oven to 400 degrees. In a large bowl, combine TVP and broth to rehydrate. Add all other ingredients except nutritional yeast and oil. Stir well to fully combine. Use your hands to roll golf ball-sized balls and press slightly to shape. Put nutritional yeast on a plate or shallow bowl and roll each meatball to cover. Spread olive oil on a baking sheet and arrange meatballs in a single layer. Bake for 30 minutes, turning every 10 minutes or so, until golden brown. If using in a tomato sauce, add to the sauce 5-10 minutes before serving and carefully spoon them onto a plate to serve.

TVP sausage style meatballs.

1 cup granulated TVP (not chunks)
7/8 cup boiling water or stock
1/3 cup diced onion
1 celery stalk, diced
1 tablespoon olive oil
1/4 teaspoon salt
1 teaspoon fennel seed
shake of red pepper flakes
dash of toasted sesame oil
dash tamari or soy sauce
dash of gravy browner
1/3 cup unbleached white flour (can use whole wheat pastry or chickpea)
1/3 cup fresh herbs--parsley, oregano, thyme and basil work nicely.

Boil the water or stock and pour over the TVP. Stir to mix and allow to sit while you proceed with the next step. Over medium high heat, saute the onion and celery in the olive oil, add salt.When the onion is soft and some of the liquid has cooked off, add the fennel seeds and red pepper flakes. Remove 1/4 cup of this mixture and set aside. Reduce to medium heat and add the softened TVP. Stir to combine flavors and to brown the TVP a bit.Stir in sesame oil, soy sauce and gravy browner. Place this mixture in a food processor with the flour and pulse a few times until almost smooth, but still with a bit of texture. Scrape down sides and move to a bowl. Stir in the reserved sauteed vegetables and fresh herbs. Season to taste with salt, if needed. Place a bit of parchment paper on a cookie sheet and preheat oven to 350F.With wet hands, form small balls and place evenly on cookie sheet. Bake until brown on the bottom, flip and bake another ten minutes. The texture of these are nice, crusty on the outside and moist on the inside.

Very High Protein Soy Burgers

Add
--1 cup hot water(or broth of choice)
to
--1 cup TVP
then add a few tablespoons BBQ sauce or vegan worchestershire or whatever flavor you'd like to try. Maybe some garlic and/or onion powder.

Stir and then allow enough time for the TVP to absorb most of the liquid. When that has happened, stir in
--1/2 cup wheat gluten flour
and
--1/2 cup soy protein powder

Stir until as much dry ingredient clumps/sticks to the tvp granules as possible. Work this mixture with your hands and form into patties and steam for 2-3 hours. (the longer the better)

These are not finished until they are barbecued, baked or fried and you have the option of adding whatever sauce or marinade.

You can choose to add some oil of choice to the TVP in the first step, fry in oil(until lightly browned) or baste with a little oil before baking or BBQing. If you choose to make your burgers fat free, you'll need to use generous amounts of sauce or marinade to keep them moist or they will be rubbery. Ground beef is high in fat so a grain and vegetable burger is probably a better idea than a mock meat burger if you don't want to use even a little fat in your recipe.

The Scarborough Fair Tofu Burger

Ingredients
(makes 6 patties)
(Edited to add: I tend to overspice, so if this seems like to much spice to you, feel free to cut it down, even by half!)
1 tbsp dried parsley
1 tbsp dried sage
1 tbsp dried rosemary
1 tbsp dried thyme
12 oz extra firm tofu, drained and pressed
1 cup TVP granules
1 cup veggie broth
2 tbsp minced garlic
1 flax egg (2 1/2 tbsp ground flax mixed with 3 tbsp water)
1/4 cup hulled sunflower seeds
1/4 cup hulled pumpkin seeds
Sea salt and fresh cracked pepper to taste

Directions
Grind the parsley, sage, rosemary and thyme into a fine powder. I use a coffee grinder for this. In a mixing bowl, crumble the tofu and mix well with the spice mixture so that the herbs are well infused with the tofu. Let sit while you reconstitute the TVP, either by mixing it with the veggie broth and covering tightly with plastic wrap and microwaving for 5-6 minutes, or by pouring boiling broth over the granules, covering and let sit for 10 minutes. When cool enough to handle, add the TVP to the tofu mixture, then add in the minced garlic, flax egg, sunflower and pumpkin seeds. Add salt and pepper to taste. Mix with your hands until all ingredients are very well incorporated. The mixture will be nice and smooth, and should form lovely patties. Refrigerate until ready to cook, although refrigeration isn't necessary if you plan on cooking them right away. I recommend baking these rather than frying. It just seems that this burger is too healthy to fry. Bake at 350, for 15 minutes per side, on a non stick baking sheet, covered with foil.