A duo of vegetarian TVP recipes plus giveaway

Regular readers may remember that I made some delicious healthy chocolate puddings earlier this year using ingredients I received free to review from Buy Whole Foods Online. I have now received some more products free to review from their online shop. This time I received two types of TVP (textured vegetable protein) in the formats of mince and chunks.

This year I’ve been thinking a lot more about sustainability and one thing I’ve been focussing on, is can our family eat less meat and dairy? As an ex-vegetarian, I’ve easily implemented returning to a vegetarian diet at lunchtimes, either at home alone or in our excellent work canteen. However it isn’t so easy when catering for the whole family. My other half is very resistant to the idea plus we’re also restricted by my youngest son being very fussy about what he will and won’t eat.

I therefore decided to take two of son2’s favourite meals, namely spaghetti bolognaise and chicken nuggets and use the TVP to cook vegetarian equivalents. Last year we successfully swapped using shop-bought jars of bolognaise sauce for passata in an attempt to reduce sugar. What would he think this time?

So firstly here is my recipe for the Bolognaise.

Vegetarian Bolognaise

Ingredients (serves 4)

100g dried TVP mince
boiling water
1 vegetable stock cube
1 clove of garlic
1 tbsp olive oil
500g passata
salt and pepper
1 tsp dried oregano
250g wholewheat spaghetti

Method

Place the dried TVP in a large bowl.
Crumble the stock cube into a jug.
Pour on the boiling water and stir until dissolved.
Pour sufficient stock over the TVP to cover it.
(Any spare stock can be stored in the fridge once cool for a few days for use in another recipe).
Leave to stand for about 20 minutes for the TVP to absorb liquid.
Once the TVP is ready to use, bring a large saucepan of water to the boil.
Meanwhile peel garlic and squeeze through garlic press.
Add spaghetti to the saucepan and cook for about 11-13 minutes.
Gently heat oil in a wok.
Add garlic to wok and cook for about 1 minute.
Stir in the TVP.
Season with salt, pepper and oregano.
Stir in the passata and cook for about 8-10 minutes.
Drain the spaghetti and serve topped with the bolognaise.
Enjoy.

---

And secondly the nuggets.

Vegetarian Nuggets

Ingredients (serves 3)

40g dried TVP chunks
250ml boiling water
1 vegetable stock cube
1 clove of garlic
1 slice of stale bread
salt and pepper
1/2 tsp dried oregano

Method

Crumble the stock cube into a jug.
Pour on the boiling water and stir until dissolved.
Squeeze garlic through garlic press and stir into the stock.
Add the TVP chunks to the jug.
Leave to stand for about 20 minutes for the TVP to absorb liquid and double in size.
Meanwhile tear the bread into pieces and put in blender.
Whizz the bread into crumbs.
Tip the breadcrumbs into a flat dish.
Season with salt, pepper and oregano.
After about 20 minutes once the TVP has doubled in size, drain off any liquid which remains.
(This liquid can be stored in the fridge for a few days for use in another recipe).
Dip the chunks in the breadcrumbs, ensuring they are fully coated.
Gently heat oil in a frying pan.
Cook the nuggets for approx 4 minutes on each side, turning once.
Serve with your choice of vegetables or salad.
Enjoy.

So verdict on the recipes. Son2 was happy with the Vegetarian Bolognaise but the Nuggets did not hit the spot for him. Son1 liked both though as did I. In fact I found the nuggets delicious with my salad. The boys have agreed going forward that we will alternate between a traditional meat bolognaise and a vegetarian version.

In fact, both these recipes are not only vegetarian, they are actually vegan, so long as you don’t serve grated cheese with the bolognaise.

Here are the links to the two products I received. They come in a range of sizes from 500g to the bulk 15kg.

Textured Vegetable Protein – Plain Chunks (TVP) 500g – made from 100% soya beans.

Textured Vegetable Protein – Plain Mince (TVP) 500g – made from 100% soya beans.

I was pleased with both these products and am now thinking up my next recipe. I did ask the boys for recipe suggestions. I wasn’t too convinced when son2 said how about in a banana milkshake but son1’s idea was to put some of the mince on a pizza. I’ll certainly give that a try as I usually make him a pepperoni pizza, whilst son2’s pizzas are already vegetarian as he won’t try anything except Margarita.

I can’t comment on cost comparison, as I haven’t seen these products elsewhere previously. It is great how versatile these can be. It is like having a blank canvas as the TVP absorbs the flavour of whatever you choose to cook it in.

And one other point to note. Don’t misread the chunks pack like I did initially. I thought it was implying that one cup of chunks would need 7 to 8 cups of water. It actually meant seven eighths of a cup, so in the end I decided it was simplest to do a 1 to 1 ratio. However that was after deciding to only rehydrate a small quantity of chunks, as I assumed they were going to massively increase in size. In fact they hardly increase at all.

Finally a mention about the packaging. As it hasn’t been that long since my earlier post, I wasn’t expecting any change yet. And true enough both of these products were again in plastic, even if it is BPA free plastic. I’m still hoping Buy Whole Foods Online will review their product packaging and switch to a paper-based solution.

I do recommend that you take a look at the Buy Whole Foods Online store. There is a huge amount to choose from.

And I’m hosting a rafflecopter competition to giveaway a pack of both TVP products from Buy Whole Foods Online to one lucky winner. You’ll certainly be able to get creative in the kitchen with these.

a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your recipe suggestions using either of these products.

Visit Yet Another Blogging Mummy on Facebook, Twitter and Instagram

Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.

A trio of vegetarian recipes plus giveaway

Although it is a few years now since I stopped being a strict veggie, mainly in order not to have to cook several different menus at family mealtimes, I personally still have a preference for meat-free meals, so I was pleased to receive a selection of vegetarian dry mixes from Granose free to review.

I received 2 each of the following varieties.
Moroccan Style Falafel Mix 120g
Soya Mince 100g
Lincolnshire Sausage Mix 150g

And I’ve come up with a selection of meat-free recipes using these products. Firstly I made Falafel Burger Wraps using the Falafel Mix.

Falafel Burger Wraps

Ingredients (makes 4)

120g falafel mix
150ml cold water
1 tbsp plain flour
1 tbsp olive oil
50g savoy cabbage
50g carrot
35g cucumber
200g greek style natural yoghurt
4 wraps

Method

Tip the falafel into a bowl and stir in the water.
Put aside for 5 minutes until mixture has thickened.
Meanwhile finely shred the cabbage.
Finely dice the cucumber.
Peel the carrot and cut into fine strips.
Mix the cabbage and carrot together in a bowl.
Mix in a tablespoon of the yoghurt to make coleslaw.
Add the cucumber to another bowl.
Mix in the remainder of the yoghurt to make tzatziki.
Dust a board with the flour.
Form the falafel into 4 patties, coating each in a dusting of flour.
Gently heat oil in a frying pan.
Add the patties and fry for about 5 minutes, turning halfway.
Fold the wraps into quarters, then shape into a cone.
Spoon the coleslaw into the wraps.
Add a falafel burger to each wrap.
Spoon in the tzatziki.
Serve and enjoy.

And I used the Soya Mince in the filling of my Savoury Stuffed Pancakes.

Savoury Stuffed Pancakes

Ingredients (makes about 12)

200g plain flour
2 eggs
600ml milk
100g soya mince
boiling water
400g tin of plum tomatoes
30g plain flour
30g margarine
300ml milk
50g grated cheddar cheese
salt and pepper
1-2 tbsp olive oil

Method

Sieve 200g flour into bowl and add pinch of salt.
Make a well in centre of flour and add eggs.
Mix in sufficient milk to make a thick paste.
Gradually beat in remainder of the 600ml milk and put batter aside.
Tip the soya mince into a bowl and cover with boiling water.
Leave to soak for 1 minute and then drain off excess water.
Drain excess juice from tinned tomatoes.
Chop the tinned tomatoes.
Meanwhile melt margarine in jug in microwave.
Mix in 30g plain flour.
Gradually stir in 300ml milk.
Cook in the microwave until sauce thickens, stirring at 1 minute intervals.
Grate the cheese and stir into sauce.
Season with salt and pepper.
Stir in the soya and tomatoes.
Heat sufficient oil to cover base of frying pan.
Tip in some batter.
Cook pancake and turn.
Slide pancake onto warm plate.
Add a couple of tablespoons of filling.
Roll up pancake, keeping warm if not served immediately.
Repeat for each pancake.
Serve and enjoy.

Finally I used the Lincolnshire Sausage Mix to make a meat-free Sausage Plait.

Meat Free Sausage Plait

Ingredients (serves 4)

150g sausage mix
250ml cold water
500g puff pastry
1 tbsp plain flour
1 tbsp milk

Method

Preheat fan oven to 180 degrees C.
Grease a baking sheet.
Tip the sausage mix into a bowl and stir in the water.
Put aside for 5 minutes until mixture has thickened.
Meanwhile dust rolling pin and a board with flour.
Roll out the pastry to a large rectangle.
Lift pastry onto baking sheet.
Scoop sausage out of bowl onto chopping board.
Form into a rectangular block.
Place onto middle of pastry.
Without detaching, cut the pastry on both sides into diagonal strips.
Put milk in small dish.
Lift end of pastry over sausage and brush with milk.
Then lay pastry strips from alternate sides on to top, brushing each with milk before covering with next.
When you reach other end, tuck pastry end under the strips.
Brush all over with milk.
Cook in preheated oven for about 30-40 minutes until golden brown.
Cut into slices.
Serve with mini roast potatoes and your choice of vegetables.
Enjoy.

So how did we all like them? Unsurprisingly I loved all of them, but the sausage plait was my favourite. Son1 and my partner loved the stuffed pancakes and falafel burger wraps but said the sausage plait was just okay. And of course, son2 who won’t eat anything new, only ate the pastry part of the plait and insisted on honey for his pancake.

Granose products can be purchased at Asda, Holland & Barrett, Morrisons and Sainsburys. They are approved by the Vegetarian Society and there are more recipe suggestions on the packets. There are 3 other products in the range, namely a savoury mince mix, a burger mix and a bolognaise mix.

In summary, great store cupboard products that I highly recommend. The current RRP is £1.39 per packet.

Granose is owned by Symington’s who also manufacture a wide range of other familiar food brands.

And I’m hosting a rafflecopter competition to giveaway a prize pack courtesy of Granose to one lucky winner. The prize pack worth over £30 comprises a Salter Spiralizer, a spiralizing recipe book and a selection of vegetarian products from across the Symington’s brands. A fabulous prize.

a Rafflecopter giveaway – Please click on the link to enter.

And you may see my other giveaways here.

I’d love to hear your favourite vegetarian dish.

Visit Yet Another Blogging Mummy on Facebook, Twitter, Google+ and Instagram

Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.