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BTD Forums  /  Cook Right 4 Your Type  /  Homemade Textured Vegetable Protein
Posted by: Ligia, Tuesday, November 3, 2009, 6:04pm
Speaking about dehydrators, I have a book called  Dry and Save which has many recipes.  This book is by Dora D. Flack.

Hereís the one for Textured Vegetable Protein:

Soak soybeans overnight.  Cook them until tender.  Grind in a food grinder.  Lastly, dehydrate.

To reconstitute, take 1 cup of dry granules and soak in 1 cup of water with Ĺ tsp salt.  Let it stand for 15 minutes and itís ready to use.  It yields 2 cups which is the equivalent of 1 pound of ground meat.
Posted by: geminisue, Tuesday, November 3, 2009, 10:28pm; Reply: 1
So are you saying you substitute these grandules an make things out of it you would have used ground meat in?  Have you actually done it and eaten it?  It is so hard to imagine the taste being similar, is it? Thanks for your response.
Posted by: Cristina, Tuesday, November 3, 2009, 11:45pm; Reply: 2
Geminisue, My Swami bans all meats, except for Turkey as a neutral and only once a week and of course fish 3 x weekly.  So we blood type As, but my Swami warrior type in particular, depend on super bene vegie proteins, soy in particular.  Okara ranks high in my diet these days, (BTW, it is the left over pulp of making Soy milk) and your imagination and creativity gives limitless potential to what it tastes like.  It is not a matter of making it taste like meat, but of getting the equivalent complete nutritional value we all search for.  And we do not lose anything on the taste either (well, sometimes when things go wrong with a trial recipe, maybe, but that can happen with a meat dish too).   ;)  :) :)
Posted by: Ligia, Wednesday, November 4, 2009, 12:06am; Reply: 3
Geminisue, I forgot to mention, I've not tried it yet.  Sorry about that.  I don't have a dehydrator.

But as Cristina says, it wouldn't taste like meat.  But probably nutritionally for A's anyway it's protein.
Posted by: Cristina, Wednesday, November 4, 2009, 12:31am; Reply: 4
Quoted from Ligia
Geminisue, I forgot to mention, I've not tried it yet.  Sorry about that.  I don't have a dehydrator.

But as Cristina says, it wouldn't taste like meat.  But probably nutritionally for A's anyway it's protein.

When I make soy milk, I do not dry the Okara or further cook on its own.  If I do not use it immediately in patties, loafs, stews, soups, I store it in a glass jar in the fridge as is or with onion and garlic, keep it for a maximum of 3 days (that has been the longest without me needing to use it, not sure if you can keep it longer), but I usually use it within a day or two.  What I am trying to say is that in my case, I only make a litre of soy milk at the time, (about 2.5 or 3c of soaked beans) so it is enough okara to fill a medium jam jar.

If I were to produce more milk (when the rest of the family decides to follow suit with the diet) and have enough Okara that requires longer storage, like you say, I probably need a dehydrator, which I have not got yet. Tend to eat seasonally and my chooks and worm farms are getting the benefit of excess produce so far.  But, I have a lot more fruit bearing trees coming up and it may justify getting one (dehydrator) in the not too distant future.  BTW, not probably, it is nutritionally important for us.   ;) :)
Posted by: Lola, Wednesday, November 4, 2009, 12:32am; Reply: 5
I d kick it all up a notch for both milk and texturized soy....
I d first sprout the soy beans, after soaking. then turn into milk or the other....
Posted by: Cristina, Wednesday, November 4, 2009, 1:00am; Reply: 6
Quoted from Lola
I d kick it all up a notch for both milk and texturized soy....
I d first sprout the soy beans, after soaking. then turn into milk or the other....

I should try that.  I am about to start sprouting some wheat for the Essene bread we discussed in another thread, so I will put some beans to sprout too and make the milk that way.  I have the feeling that the milk may turn up sweeter with the sprouted beans than using normal soaked beans? Am I right?   :)
Posted by: Lola, Wednesday, November 4, 2009, 5:30am; Reply: 7
no need adding sweetener to you milk then! ;)
Posted by: Cristina, Wednesday, November 4, 2009, 6:05am; Reply: 8
Great!  Sometimes I do put a bit of Stevia or Mollases to lighten the Soy taste bit, but the sprouting process would have sweeten them up naturally then, I am looking forward to the next batch.   :)
Posted by: Lola, Wednesday, November 4, 2009, 6:38am; Reply: 9
or you might add half as much.....you never know until you try! :)
Posted by: Katsy, Wednesday, November 4, 2009, 1:06pm; Reply: 10
Quoted from geminisue
So are you saying you substitute these grandules an make things out of it you would have used ground meat in?  Have you actually done it and eaten it?  It is so hard to imagine the taste being similar, is it? Thanks for your response.


I've used TVP granules, and it soaks up the flavors that you cook it in -- I've substituted it in things like chili and spaghetti sauce, and my family didn't know.
Posted by: Katsy, Wednesday, November 4, 2009, 1:08pm; Reply: 11
Quoted from Ligia
Soak soybeans overnight.  Cook them until tender.  Grind in a food grinder.  Lastly, dehydrate.

To reconstitute, take 1 cup of dry granules and soak in 1 cup of water with Ĺ tsp salt.  Let it stand for 15 minutes and itís ready to use.  It yields 2 cups which is the equivalent of 1 pound of ground meat.


It sounds like dehydration and rehydration is not necessary, but you can use them straight from the food grinder. Have you or others used mashed/ground soybeans as meat substitute?
Posted by: Lola, Thursday, November 5, 2009, 12:27am; Reply: 12
as mince meat substitute, even in a faux meat loaf!

same with any compliant legume actually.
TVP can be made out of all as well, doesn t have to be only from soy beans.

like Bocca Burgers, as well......with no avoids!
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