So I’ve been open to other alternatives.
Let me just start by saying I’m not against tofu but it has to be pretty well disguised for me to get past the gelatinous mass it started out as. The other drawback is that it’s as expensive if not more expensive than the meat. So that really doesn’t work very well for me.
We do eat a lot of beans and eggs in our diet because those are cheap protein sources as well.
But I have found one option that beats them all as far as price, plus it’s easy to disguise as hamburger. It’s called Textured Vegetable Protein.
Here’s some information I got at about.com…..
What is TVP?
Textured vegetable protein – sometimes referred to as textured soy protein – is a meat substitute made from soy flour. It is sold in both flavored and unflavored varieties, and comes in a variety of product sizes – chunks, flakes, etc. – making it easy to work with and incredibly versatile.
Since TVP is sold in dehydrated form, it must be rehydrated before use. This can be acheived by soaking it in water for 5-10 minutes or through the cooking process (when used in soups, sauces and other liquids).
TVP is considerably cheaper than meat, and goes a lot further too. Expect to get the equivalent of three pounds of meat out of one pound of TVP.
Benefits of Cooking with TVP:
· has a long shelf life
· doesn't have to be thawed before use
· good source of protein
· good source of fiber
So on grocery shopping day this week, I hit the bulk food bins in search of TVP and found that it sold for $1.43 per pound. And if one pound of TVP is equivalent to 3 lbs of hamburger then the equivalent in hamburger at $1.80 per pound is $5.40.
I’m willing to give THAT a try!
So, I figured the best way to sneak it to my kids is to make it look like tacos. I mean, to a kid doesn’t everything taste good if it has taco seasoning in it?
I used this recipe…
Not only did I earn major Mommy Points for making tacos for lunch but to make a long story short…..I fooled them all!
Mwahahahahahahaha! (head thrown back in evil laughter)
So TVP is going to become a new part of my menu planning. Stay tuned for more recipes.