Textured Vegetable Protein Recipes - anyone?

We like to make veggie nuggets using TVP or wheat gluten. I recommend mushy vegetables, like boiled sweet potatos or yams, green peas, squash, cooked spinach, carrots... anything you can make into a mush! Add anything you like, and feel free to experiment. We will usually add the requisite sauteed onions and garlic, as well as some seasonings and salt to the rehydrated tvp and veggie mush, add a bit of flour if it's too wet, or roll in egg and flour for a 'breading'. Either way you do it, just form the mixture into nuggets and lightly pan fry or bake until browned. I like to eat these with homemade 'fries' made from cut up yams and then I eat the whole mess with ketchup or a homemade dipping sauce. We usually make a bunch all at once because they are super cheap to make and we freeze the rest. I think they would be a hit with your little boy, as kids really like finger foods and dipping. My favorites thus far are the ones we made with split peas and yams, the texture turned out really good and the ones I made usuing butternut squash.

My favourite dish with TVP is spagetti bolognaise as it can hide the bland taste of the TVP but bulks it out and makes me feel really full. You can find the recipe here: http://www.recipesforvegans.co.uk/spagettibolognaise.html

Today is the first time I have ever heard of TVP, I read and responded to another post on this earlier. We don't have many health food stores in our area so I have no idea if it is even easily obtainable here. I did say in my other post that I would try it if someone else prepared it for me, but I wouldn't buy it myself. However, I see a few recipes here that don't sound bad at all! I just might have to keep an eye out for it now :)

I use it to make taco salad. I buy a regular taco seasoning packet and add it to the TVP. You have to add more water than the packet calls for, since the TVP does not have the natural juices of meat. And it will be too salty if you don't. Then I top it with cheese, black olives and sour cream all on a bed of lettuce.

I am sorry I can't help you but I think you can help me I would love to know how vegitables could be dried

Mexican TVP and Cheese SUBMITTED BY: OboeStew "Can be used as a vegetarian side dish, or to stuff roasted peppers. Use low fat cheese to cut fat and calories. It is high in protein and can be made low in calories. Either serve as is, or use as a stuffing for roasted bell or poblano peppers." INGREDIENTS 1 cup texturized vegetable protein (TVP) 3/4 cup boiling water cooking spray 1/2 onion, chopped 3 cloves garlic, crushed 2 tomatoes, chopped 2 teaspoons ground cumin 1 cup shredded Mexican blend cheese 2 tablespoons minced chipotle peppers in adobo sauce, or to taste DIRECTIONS In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside. Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened. Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers. or search here http://allrecipes.com/Search/Recipes.aspx?WithTerm=TVP