I use TVP to make vegetarian chili. Don't have an exact recipe-- I tend to cook by instinct. Basically, I get a bunch of dried chilis (variety-- cascabel, chipotle, etc.), deseed them, and stick them in the food processor w/ some olive oil to make a paste. Then sautee an onion in a pot, to which I add TVP, chili paste, broth (mushroom usually, but can use any type), salt to taste, and a chopped, fresh bell pepper. Simmer until tender-- usually about 30 minutes. I eyeball the quantities of broth to TVP to get the thickness right. TVP will absorb some of the liquid, so you have to check up on it. I know it's not very helpful to not have a precise recipe, but I bet I'm not the first person to use TVP like this, so you could prob find something online.
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Textured Vegetable Protein
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