Bob's Red Mill TVP (Textured Vegetable Protein) - 12 oz (Pack of 4), Gluten Free, Vegan, Made in USA, Unflavored

I use for making all kind of dishes

Have been looking for something to enhance the texture and flavor of my ground beef. I don't know if the flavor has been bred out of the beef itself or removing the pink slime hurt the flavor - probably both. One thing is for sure - ground beef doesn't taste good anymore. My wife calls it "Bland Beef"... But I love my burgers... have tried mixing with everything I can think of and nothing helped. Thought this stuff was worth a try - I love restaurant burgers and I guarantee they are cut with filler of some kind sooo..... I mixed this 1:1 with liquid instead of 1 cup TVP to 3/4 cup broth like the package instructions said. In measuring cup add 3 Tbs of Worcestershire Sauce, 1Tbs of Soy Sauce then beef broth up to 1 cup level. Bring to a boil, remove from heat and add 1 cup of this TVP. Mix well and let cool. Add 1 pound ground beef (we still use 73/27 for more flavor), 1/2 tsp each of MSG and onion powder and squish it all together well. Ended up with just shy of 2 pounds of mixed burger. I let it set for about 15 minutes then formed into patties. The consistency was excellent - held together very well - not crumbly. Fried on Ninja fryer about 3 minutes per side at 300. Wow. Just like an Applebees slider. Great flavor, juicy, and the texture is something you only experience in a good restaurant burger. My wife stopped eating burgers at home years ago because the beef just didn't taste good and she ate one of these today and raved about it. We are very happy with the results. Will experiment with different flavoring and spices but this first batch as described above was an excellent start. When perfected will make a large batch, form into patties and flash freeze for convenience. This stuff has no flavor - it takes on the flavor of whatever you mix in with it. But the texture is mainly what has sold me. Next batch? Bourbon Bacon Burgers...

Love this product. Use it in a lot of my recipes as a meat substitute or combined wit meat as a stretcher to a meat meal

If made with beef broth and spiced for your recipie you can not tell it isn’t ground beef. Excellent in tacos, spaghetti

Depending on how I am working with it, I dont soak it ahead of time. In fact, I rarely do. I often use it in taco filling or meat sauce. I sometimes only use TVP, but more often I use it to CUT back on meat. It really helps STRETCH a meal, bulk it out, by adding in the TVP. It blends seamlessly in with ground meat. So instead of using 2 lbs of meat, I use 1 lb plus the equivalent volume of this, or any ratio. No tight rules to follow. In the above applications usually I just add extra water or broth to rehydrate it. I love adding beef bouillon or broth to give it that beefy flavor. So I will cook the meat, then add in the TVP. Add in some water or broth. It will retain same shape, but get soft and expand to typical size of ground cooked beef. From there I then add in whatever seasons and other liquids. Just want to reiterate: Keep in mind this expands! It doesnt look like much directly from the pouch, but once it rehydrates is grows quite a bit. Get a lot of bang for the buck. Really lovely way to get extra nutrition, fiber, cut costs on meat, or way to cut back on meat if not fully vegetarian (ie meatless mondays), and helps bulk up a meal for cheap. If you happen to use a lot of ground meat, and want to shave some money of grocery bill, I highly recommend adding this in. I really havent worked with it much beyond what I mentioned. I do enjoy non meat meals most of all, so I will look up some recipes using this style of TVP. But usually use other "forms" (strips, curls, chunks) for other dishes. I once bought their 25 lb behemoth of a bag (great savings) but I find working from the pouches from this box easier. But nice option if you want to save even more and are willing to repackage into smaller containers. Love Bob's Red Mill products. Been using for a couple of decades, all sorts of stuff. Trusted brand for me. I also like Anthony's texturized vegetable protein crumbles .