Caveat: TVP isn’t a ‘real’ food and I no longer buy it. But if you are desperately needing to save money or if somebody has given you a bag of the stuff, I have plenty of ways to use it.
Baked Stuffed Vidalia Onions (or stuff any vegetable, or use as sandwich spread)
1 t. Olive Oil
1/2 c. Dried TVP flakes or granules
1/2 c. hot water
1/2 t. each Marjoram, Cumin, salt
Pinch Cayenne pepper
1/2 cup fine bread crumbs
1/2 cup vegetable stock
1/2 cup white grape juice or wine
Peel onion, then slice the tops off and hollow out. Leave about 1/2 inch shell.
Reserve the onion centers. Place onion shells in steamer basket and steam for
six minutes after the water has come to a boil (Or wrap onions in foil and
roast them over a campfire, which is how we had them).
Measure or eyeball about 1/2 cup of the reserved onion and finely chop. Saute in oil until
Stir together TVP flakes and grape juice (or wine) and stock. (OR saute the TVP and herbs and spices together with the onion first, which is what I recommend. If you’ve got it, frying the TVP in bacon grease or any leftover fat from your other cooking would be ideal). Add seasonings and mix well. Combine with cooked onions and stir in the crumbs. Place the hollowed out onion shells in a baking dish (or leave them in the tinfoil in which they roasted, just carefully unwrap it) Spoon filling into the shells.
Leave uncovered and bake at 375 for 30 minutes. Let stand for five minutes before serving.
Save leftover filling for campfire fondue.