Spreading my family's culinary wings is a constant challenge. Every once in a while I'll cook something new just to keep them on their toes. A few months ago, I switched the bulgur in our favorite vegetarian chili to texturized vegetable protein, often called TVP. Not only is TVP faster, it lends a different flavor and texture.
TVP has long been enjoyed by vegetarians as a meat substitute in everything from chili to sloppy Joes. It never occurred to me to substitute the beef in our favorite sloppy Joe recipe until I happened upon frozen TVP in the grocery store.Now available in the original dry form (which must be reconstituted) and the frozen form (which you add directly to the recipe), TVP is my newest secret ingredient. The first time we sampled these vegetarian sandwiches, my crew knew that something was different but thought that the change was to ground turkey.
TVP does have a flavor different from beef, but its texture is surprisingly similar. As with anything a little different, it may not appeal to everyone. My family enjoys the health benefits and the variety of being occasional vegetarians. As long as we don't think of TVP as meat, there's no surprise. My children, however, do shy away from anything that sounds mysterious, hence the name "Joe's Sloppy Veggie Burgers."
Menu:
Joe's Sloppy Veggie Burgers
Sliced fresh cucumbers and tomatoes
Frozen corn
JOE'S SLOPPY VEGGIE BURGERS
1 teaspoon vegetable oil
1 large onion, for 1 cup chopped
1/2 medium green or red bell pepper
2 teaspoons bottled minced garlic
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/4 cup water
1 tablespoon light or dark brown sugar, firmly packed
2 teaspoons Worcestershire sauce
2 teaspoons red-wine vinegar or cider vinegar
1 package (12 ounces) frozen texturized vegetable protein (TVP) crumbles, such as Green Giant Harvest Burgers for Recipes
1/4 teaspoon salt or to taste
Black pepper to taste
6 light hamburger buns
Heat the oil in an extra-deep, 12-inch, nonstick skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and chop the bell pepper, and add it to the skillet. Cook for 2 minutes to soften the onions, stirring from time to time.
Add the garlic, tomato sauce, tomato paste, water, brown sugar, Worcestershire sauce, vinegar, texturized vegetable protein crumbles, salt and black pepper to taste. Stir until all of the tomato paste is thoroughly incorporated. Lower the heat to simmer and continue to cook for about 5 minutes.
While the sauce simmers, toast or heat the buns, if desired. To serve, spoon equal amounts of sauce on each bun bottom and cover with the bun top. Serves 6.
Cook's note: Now that frozen TVP is available from a national brand (Green Giant Harvest Burgers for Recipes), your supermarket manager should be able to order it if you don't find it in the freezer case. In the meantime, dried texturized vegetable protein (TVP) may also be used in this recipe. To reconstitute: Place 1 cup TVP and 1 cup water in a 2-cup glass measure and microwave on high until the water boils, about 2 minutes. Let stand until soft, about 5 to 7 minutes. This makes a quantity sufficient for the recipe.
- Approximate nutritional values per serving (using Nutritionist IV software): 221 calories (6 percent from fat), 1.7 g fat (.16 saturated), 0 mg cholesterol, 18 g protein, 38 g carbohydrates, 622 mg sodium, 9 g dietary fiber.