Best 2 Tvp Chicken Recipes
Craving for some finger-licking fried chicken but want to switch things up a bit? Look no further! TVP (textured vegetable protein) is a plant-based meat alternative that can easily mimic the texture and flavor of chicken, making it a perfect choice for those looking for a healthier and more sustainable option. In this article, we bring you a collection of tantalizing TVP chicken recipes that will satisfy your every craving. From crispy fried TVP chicken to aromatic TVP chicken curry, our lineup of recipes offers something for everyone. Get ready to enjoy the deliciousness of chicken without compromising on your health or the environment!
Here are our top 2 tried and tested recipes!
KAT'S TVP CHICKEN
Use TVP or veggie chicken, where you would normally use chicken. Can be used as wings, nuggets, drumsticks, in casseroles, pies etc.
Provided by VegKat
Categories Soy/Tofu
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, bring water, bouillon, sugar and seasonings to a boil. Add TVP and turn heat off. Let stand for 15 - 20 minutes. Drain any excess liquid.
- Saute soaked, drained TVP in a little oil until lightly browned. The TVP "Chicken" is now ready to be used in any dish in place of cooked chicken. Refrigerate unused portions. Can be frozen.
- Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc.
- NOTE: Large chunks of TVP do better simmered in the liquid, not just soaked. Simmer over low heat for 15 - 20 minutes. Liquid should be absorbed, and chunks should be tender. If chunks are not yet tender, add more water and bouillon.
- If you want to shape them, I would not drain, I just a little flour and shape.
Nutrition Facts : Calories 11.5, Fat 1.1, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 0.3, Sugar 0.3
TVP "CHICKEN"
Textured vegetable protein can be flavored to taste like beef or chicken. This recipe would be 4 points for the entire recipe for Weight Watchers. I would consider this recipe core.
Provided by Budgiegirl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, bring water, bouillon, sugar and seasonings to a boil.
- Add TVP and turn heat off.
- Let stand for 15 - 20 minutes. Drain any excess liquid.
- Saute soaked, drained TVP in a little oil until lightly browned.
- The TVP "Chicken" is now ready to be used in any dish in place of cooked chicken.
- Refrigerate unused portions. TVP chicken can be frozen.
- Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc.
Nutrition Facts : Calories 13.2, Fat 1.3, SaturatedFat 0.2, Cholesterol 0.1, Sodium 187.2, Carbohydrate 0.3, Sugar 0.2, Protein 0.2
Tips:
- Choose the Right TVP: Opt for high-quality textured vegetable protein (TVP) that is made from non-GMO soybeans and has a neutral flavor.
- Soak TVP Properly: Follow the package instructions for soaking TVP in hot water or broth. This rehydrates and softens the TVP, making it more palatable.
- Season Generously: TVP can absorb a lot of flavor, so don't be afraid to season it well. Use a combination of herbs, spices, and sauces to create a flavorful dish.
- Cook TVP Thoroughly: TVP should be cooked until it is tender and slightly chewy. Overcooking can make it tough and rubbery.
- Use TVP in a Variety of Dishes: TVP is a versatile ingredient that can be used in a variety of dishes, including stir-fries, curries, soups, stews, and casseroles.
Conclusion:
TVP is an excellent plant-based alternative to chicken that is packed with protein and fiber. It is also affordable, easy to cook, and versatile. With a little creativity, you can use TVP to create a variety of delicious and satisfying meals. Whether you are a vegan, vegetarian, or simply looking for a healthier way to enjoy chicken, TVP is a great option.
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