I am starting to think more about my menu for my first ever BWCA trip. Is textured vegetable protein something I should take a closer look at? I would like to add it to a chili mix or as a protein supplement to other dishes like pasta. My search seemed to point out that some adjustment is necessary as it absorbs a fair amount of liquid. I was also wondering if it is better to rehydrate separately because of this.

I am not against camp cooking and bought everything from Mors Pots, frybakes, and pot parkas to take along on this trip. I just want to have a few meals be just add water in case the weather does not cooperate.

Lastly if you have an online source share it as I am not sure I will find it locally, or at least I haven't seen it. Thanks a bunch, love the recipes and tips I find here. My boys have fallen in love with one of the bannock recipes with cinnamon, they like to dip it in honey or Nutella.

Here's a link from a thread in the solo forum about Harmony House Foods - Thrueat blog There's an entry about Harmony House TVP; they would be your source.

Rs130754: "Is textured vegetable protein something I should take a closer look at? I would like to add it to a chili mix or as a protein supplement to other dishes like pasta. My search seemed to point out that some adjustment is necessary as it absorbs a fair amount of liquid. I was also wondering if it is better to rehydrate separately because of this."

If you check labeled ingredients of prepared food, you might find out you are all ready eating it at home. It is also called textured soy flour and it is a main ingredient in Hormel Chili.

For lunch today, I am having spaghetti with red sauce. Instead of ground beef, I added re-hydrated TVP that was left over from my canoe trip last fall. Yes. Either re-hydrate before hand or adjust the amount of liquid to your recipe. On canoe trips I adjust the amount of liquid. At home I re-hydrate first because it doesn’t really matter how many dishes I dirty. The brand I get is Bob’s Red Mill.

We have used Bob’s Red Mill TVP. It’s usually in the health food section of the store. Tastes ok. We use it in a number of recipes.

Harmony House sells flavored tvp, but one of the sessions at Canoecopia makes a case at flavoring tvp using buillion.

I was able to find some Bob's Red Mill TVP at the grocery store today. I am going to try rehydrating it with a couple beef bouillon cubes. I plan on adding it to some pasta I am going to try to make with a tube of basil tomato paste and water. I am venturing into a culinary abyss with this experiment so wish me luck.

We use a couple of brands of TVP and it works fine and tastes good in the recipes we use it in.

Well I ate TVP last night and survived. I rehydrated it with beef broth and used it in a mix I bought at a farmers market, Texas Two Step. Worked out very well and I could not tell a difference other than the smaller crumble. I used this soup mix but added additional noodles to make it a bit thicker.
http://www.pastaoftheprairie.com/shop/texas-two-step-soup-mix