Funny you ask- I had vegan chili for lunch today. I saute the TVP with fresh vegetables, (add a touch of espresso with the spices if you are feeling adventurous) then simmer with tomatoes, vegetable broth, and all the beans you have available. If you have it, fresh corn scraped in adds lovely color and texture. I once served this to a rancher (he didn't know it was vegan) and he loved it. I'm sure the cows grazing outside appreciated it.

Vegetarian keema is like a chili but with lots of Indian spices, which you eat with flatbread (chapati/naan/pita).

Found this recipe:
http://cookingpleasures.blogspot.com/2006/10/vegetarian-kheema-minced-soya-curry.html

I like to add it to oatmeal before cooking!

For pot pies, you want to use the chunk-style TVP instead of the granules. The chunks are about 3/4" - 1" and a much better texture for that kind of recipe. They are a little chewy/spongy, but I like it. I use them in anything I would put chunks of chicken-- stews, soups, pot pies, etc.

Use the TVP granules for things you would otherwise use ground beef in -- burgers, meatloaf, tacos, etc.

Always reconstitute your TVP in a broth (use vegetarian boullion cubes or just season the water so that it's compatible with your recipe) before cooking. Like tofu, TVP has no flavor itself, but it absorbs the taste of whatever you cook it in.

I've been having a harder time finding TVP chunks lately, but my local natural foods store will special-order it for me. NOW Foods is one brand that makes it: http://www.nowfoods.com/Products/ProductsbyCategory/Category/M003661.htm?cat=Healthy%20Foods

I had a kickass vegan chili today, too! TVP is awesome and versatile so long as you rehydrate well. I pour some hot broth over the crumbles and let them steep for a while before draining and using.

They're great in stews (my mom's veganized chicken and dumplins recipe or the guatita in Viva Vegan by Terry Hope Romero) and in veggie burgers (add some vital wheat gluten to the patty mix to give it some chewiness). You could also make a mean sloppy joe with these.

Here is another great example of a sketchy food-substitute that I want more information about. Just my momentary googling isn't exactly encouraging.

I agree with MaryWynn. I would try to avoid regular use of TVP and use tofu or tempeh instead, or beans, all of which are not processed foods.

I use it as a filling for tacos, and my mom puts it in tomato-based pasta sauces. I usually get the Yves refrigerated kind, though, which probably makes a textural difference.

I've made burgers with it before. Feel free to do a half meat/half TVP to stretch the meat. http://cookingaweighthelbs.blogspot.com/2010/07/meaty-burgers-with-spicy-tomato-onion.html

First, you definitely want to reconstitute it. I do this in a mixture of vegan Worcestershire sauce, Bragg's liquid aminos, and liquid smoke, with some garlic powder, cumin, and salt and pepper.

It makes a fantastic faux bolognese if you saute it with minced onion before adding it to your favorite spaghetti sauce recipe.

It's great as taco/burrito ground meat substitute.

People have already mentioned chili, but it can't be overstated how good it is there.

Delicious sauteed with vegetables of your choice in a tofu-based quiche/frittata application.

Makes terrific meatballs with egg if you're veg, or tofu as a binder and then pan-fried.

Finally, combined with some gluten flour and other spices, makes fantastic chewy burger-style patties. Think Morningstar Grillers.

You can basically use it for anything you'd use ground meat for.

You guys. Seriously. TVP is one of the worst proteins you can put into your body. It's very highly processed and can contain some gnarly ingredients. Do your own research but eaters beware.

Me? I'll stick to beans.

YES YES YES!! I have the best recipe for a TVP tourtière!! YOU MUST TRY THIS!!! FYI: "tourtière" is a traditional French-Canadian meat pie usually made with pork or beef. But this veggie version is so much more flavourful and delicious than even the "real deal"! Check it out!
http://www.canadianliving.com/food/vegetarian_tourtiere.php

PS: to make this pie vegan, just sub shortening or a vegan butter substitute for the butter, it works perfectly.

Also do note that this uses TVP granules, not the chunks: you want something the texture of ground beef/pork.

While TVP is highly processed, so is tofu and the vegan cheese mentioned in the earlier article today.

With that out of the way, as others have said, it does need to be reconstituted in flavored liquid prior to using and is a good sub for getting the consistency of ground meat.

If you are trying to eat "clean," it should be avoided along with soy and other legumes. It won't kill you however and provides texture and protein.

TVP needs a good amount of time to soak in flavour - chili and tomato work really well.

BUT... I did this once and it turned out so well I recorded it:

this was a relatively quick way for it to pass 100% for ground beef - taste, texture, smell.

start some water boiling
wait till it boils
then add two thirds box of whole wheat penne,

while that water starts going
preheat the oven to 350 degrees

and also heat up a pan
add a glug of oil and
one-quarter cup diced yellow and orange peppers
one small diced onion
saute for a few minutes, add a bit of garlic powder
add a quarter cup of red wine or so
simmer for a few minutes, then add one-third jar or so of Catelli diced tomato and basil sauce (on sale right now at No Frills for a dollar)

as that is saute-ing and cooking away mix together (a one-cup measuring cup works great)
one-half cup TVP (texturized vegetable protein)
about three-quarters of a cup boiling water
stir in:
1 pinch italian seasoning
1 tsp or so of beef boullion
5 or 6 dashes of worchestershire sauce
a good glug of red wine (2 tbsp or so)

and shred
one cup cheddar cheese (or other cheeses)

About a minute before the pasta is finished and you start putting the dish together, mix together the TVP mixture and the sauce.

pasta finished cooking..? .. good!

drain the pasta, then layer in a medium casserole dish:

sauce
pasta, cheese, sauce
pasta, cheese, sauce

Bake (uncovered) for a little while - 20 minutes is good, but i got impatient and took it out after 10. it was still awesome.

I had a bag of this in my freezer left over from chili. The other day I was making a big taco dinner but some non meat eaters were coming. I soaked the tvp in water for a little while and then cooked it on the stove mixed with a packet of taco seasoning. It was very easy and a big hit.

I'm also not a fan of the processing behind TVP, but I disagree with cherrybomb that tofu is also "highly processed". It's no more processed than a basic soft animal-milk cheese. Both can be easily made in your own kitchen with a few basic ingredients and a little time.

I was curious so looked up Bob's Red Mill TVP - here's the nutritional info and what's in it...
Nutritional Information

Nutrient Facts
Serving Size: 1/4 cup (24g)
Servings Per Container: 11.00
Amount Per Serving % Daily
Value
Calories
80
Calories from Fat
0
Total Fat
0.00 g
0 %
Saturated Fat
0.00 g
0 %
Trans Fat
0.00 g
0 %
Cholesterol
0.00 mg
0 %
Sodium
2.00 mg
0 %
Total Carbohydrate
7.00 g
2 %
Dietary Fiber
4.00 g
16 %
Sugars
3.00 g
8 %
Protein
12.00 g
24 %
Vitamin A
0.00 %
Vitamin C
0.00 %
Calcium
8.00 %
Iron
15.00 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients: soy flour **Manufactured in a facility that also uses tree nuts and soy**

Thanks for all the tips! I probably wouldn't eat TVP all the time (I do prefer beans) but once in awhile to clean out the cupboard probably won't hurt.

Those chili recipes to sound good, I'll have to do that sometime!

@kittystockings - that tourtiere looks amazing, that's some of my favorite flavors together! I think I'll try that first!

Cheers alyssa, I hope you enjoy it as much as I do!!

For a ground beef substitute, I mix TVP with soy sauce, carrot juice, vegetable broth, garlic, onion, balsamic vinegar or red wine, olive oil, and a touch of molasses. Cover it and microwave to make it quickly soak up the liquid. I'll add more specific instructions to my blog sometime soon.

TVP is cheap at Whole Foods, so I like it.

Vegan Vittles has hands-down the best veggie burger recipe ever, using TVP, oats, and peanut butter to bind. Even meat eaters love them.

Oh, and I stir some into gravy when I make vegetarian biscuits and gravy.

I try to avoid TVP, which according to some sources contains neurotoxins and other nasty things (see the link below), in favor of less processed, organic, non-GMO soy products like tempeh.

http://motherjones.com/blue-marble/2010/04/which-veggie-burgers-contain-neurotoxin

I have a bag of the Bob's Red Mill kind, and I use it about twice a year for veggie sloppy joes. I know that sounds gross, but sloppy joes are all about the sauce anyway, so why not make them meatless? And I do eat meat, but I don't see a reason to in this case. Seriously good.

This stuff makes the best meatless meat balls, Cheese sticks and corn cakes out there.

Just wanted to chime in that this recipe is wonderful! TVP Burgers http://www.bobsredmill.com/recipes_detail.php?rid=636