TVP - got recipes?

I haven't used Texture Vegetable Protein for years, but just bought a package.  I tried it in a brown rice and tomato dish and it was very good - didn't have the objectionable aftertaste I remembered from years ago.  It's also a lighter color and more appetizing looking. 

Do you cook with TVP?  What do you like to make with it?  When you soak it, is it better to soak it in a vegetable broth for flavor, or is plain water best?  Any tips gratefully received!

The best thing I've used TVP in is Chili.  I've also used it for sloppy joes.  I'm seeing a tomato theme... You could probably fry it up with packaged Fajita seasoning to use like ground beef, but I've never done it. 

I've always soaked it in plain water... 

I used to use it a lot, in anything you would use mince in, or to 'pad' out other dishes. I always got the best results form soaking in water, then squeezing it out, and resoaking in stock, or using as it was. This stops the aftertaste.

Hello.  I use a lot of TVP.  One trick I use is to "toast" it.  Start with a dry skillet on medium to medium high heat.  Add the TVP and stir frequently.  You need to watch this and may have to burn it a few times before you get the feel and smell of it.  You want to lightly toast the TVP and then remove it from the pan into a bowl.  If it smells a little burnt, then you have toasted it too much; trust me, throw it away and start again.  I haven't burned any in years.  I'm sorry that I can't say how long to toast it.  It depends on the amount of TVP, maybe 5 minutes.  After it has cooled down (only a few minutes), then I add it to my heated sauces.  This method retains some chew and texture.  I have found that soaking the TVP (or reconstituting it) works for food that will be baked.  In my opinion, reconstitued TVP just makes sauces soggy and yucky.  The toasting method is fabulous for spaghetti sauces, chilli, soup, etc.  I've used this for years at pot-luck dinners with wonderful results.  Let me know what you think.

Oh, I just made a variation of Vegetarian Cabbage Rolls from www.allrecipes.com It uses brown rice and TVP.  Yes, for that recipe I soaked the TVP per their instructions.  I used left-over cooked brown rice and tomato paste rather than tomato soup.  I also used only 2 tsp of oil. 

TVP taco salad!

Because you need to simmer the taco filling in water, reconstitute the TVP with 1/2 the liquid (water or vegetable broth) that the directions tell you to. Sorry I don't have exact measurements; I tend to wing it.

You will need:

TVP
Black beans
Onion, diced small
Garlic, diced small
Green or red pepper, diced small
Prepackaged taco seasoning (I use a low-sodium brand, or if you're a less lazy cook than I am, you can blend your own spices)

Light sour cream
Low-fat cheese
Lettuce
Tomato

in the quantities appropriate to the number of people you want to feed. (I always make lots and then have the leftovers over the next few days).

You will need to do the following:

Reconstitute the TVP in 1/2 the liquid on the package directions. In a saucepan, heat a little bit of canola oil to medium/medium-high. Saute the garlic and onions until they are translucent and soft. Add the green pepper and saute until soft. Add the TVP and black beans (I use a ratio of 2 parts TVP to 1 part black beans for this recipe, but you can do whatever you like, depending on how you feel about beans) and saute until the skins of the beans are just starting to crisp a little. Add the taco seasoning and enough water to just cover all the ingredients. Simmer on medium, stirring constantly, until sauce thickens. Serve on lettuce, with sliced tomato. Top with a little bit of low-fat cheese and a dollop of light sour cream.

I am a taco FIEND and I find that this is a satisfying and low-calorie way to fill up that taco-shaped hole left in my life by a low-calorie vegetarian diet!