Could I use textured vegetable protein in a pie crust recipe?

Question

I'm trying to go on a low-carb, high-protein vegan diet, and I would like to include lots of textured vegetable protein (TVP), also known as textured soy protein. I have been using a lot of TVP in vegetable soups, but that is starting to get a little boring. I would like to figure out how to use TVP along with fruit, such as in a pie or cobbler crust. Could I use TVP instead of flour, and come up with, say, a TVP crust for a blackberry cobbler?

Any similar recipes that substitute TVP for flour also would be helpful, like a raisin cookie recipe using TVP instead of flour, or even a biscuit using TVP instead of flour. Thanks.

Any similar recipes that substitute TVP for flour also would be helpful, like a raisin cookie recipe using TVP instead of flour, or even a biscuit using TVP instead of flour. Thanks.

Answer 1

TVP doesn't make a good flour substitute! You *can* make a low-fat pie crust by using soft tofu instead of shortening though. If you want a lot of good recipes for using TVP I'd recommend "The new Farm Vegetarian Cookbook" that is available through Abe books or Amazon.

You *do* realize (I hope) that high-protein low-carb diets are really unhealthy don't you? Screws your body chemistry big time! Ketosis, liver problems, gall bladder problems, stones *and* calcium depletion are just a few of the problems with that diet.

Answer 2

I agree with "greenghos...."
TVP is, in addition, a pretty processed product. Tofu is much more natural and healthy--- and digestible! There are tons of online recipes using tofu, and Louise Hagler (from the farm) has done several wonderful cookbooks devoted to tofu... entrees, sides, desserts, etc.
Also raw nuts and seeds--- especially soaked and then ground--can be incorporated into many things.
Quinoa is a complete protein, relatively low carb, and can be eaten like rice or cooked and then added to baked products.
Good luck--- I recommend just eating lots of varieties of natural whole foods--- Don't stress about the hi-protein/low carb thing. some fruit, lots of veg, some protein, a bit of whole grain---and exercise--- You will be healthy and lose any excess weight.
If you are vegan be sure to get some B12--- either a supplement, enriched soymilk, or add a bit of nutritional yeast to your daily diet. It tastes good on rice, or just a spoonful added to soups etc.... complete B complex.

Answer 3

TVP is ok once in a while, and for stir fry or soups, but in baking, why not use a soy flour blended with another flour or flours to make a pie crust.

You can get soy flour at any health food store, but don't use it alone. You must blend it with some other flours, like graham flour, or whole wheat flour, or even oat flour-

And as well, there are MANY recipes in which you can use Tofu. TVP is sort of the mega processed version of soy, and is spongy in texture. I wouldn't think dessert would taste good with that. There is also vegan cream cheese made of soy which is lovely in dessert.

Good luck!

Answer 4

All fruits are fresh vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 5

In the superstore, fruits are usually selected much too soon. Some are rocks, many are wrong. Some of the fruit and vegetables are right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 6

yah sure why not♥♥♥Ç

Answer 7

i dont really know