Cup for cup, you’ll be using TVP like you would ground meat, while cutting the ground meat in half. For example, if you normally make burgers using about a cup of ground meat, you can cut back on the meat by about half a cup. To supplement, you’ll use about a half cup of TVP. Likewise, if you make a meatloaf using about two cups of ground meat, cut back by a cup of meat and supplement with a cup of TVP.
Here’s how to make the TVP ready to add to the ground meat (this takes less than three minutes):
1. Measure the amount of dried TVP you’ll be using and put it into a small pot.
2. Heat the same amount of water in a teapot or pan; you don’t have to be exact in measurement and it’s actually better to use just slightly less water than TVP.
3. When the water is very hot (it doesn’t have to be boiling), slowly pour it over the dried TVP while stirring.
4. Over medium heat, continue stirring the TVP and water mixture until all visible water disappears. This takes just a couple of minutes.
5. Remove to a heat-safe bowl or container. Add your ground meat, seasonings, and other ingredients as you normally would and then prepare and cook according to your recipe.
By cutting the ground meat you would normally use in half, or less, you will be able to stretch your money through these trying times. You will also reduce calories and fat to fit into that favorite outfit!
TVP can also be used by itself, without the ground meat, as a great-tasting meat substitute. Just re-hydrate it as described above, using about one cup water to one cup dried TVP, and use it just like ground meat!