Chicken Flavored TVP CAN

Honeyville's Flavor-Like Chicken Chunks are actually a meat analogue product produced through a special extrusion process which provides a 100% vegetable product that approaches the texture and structure of meat. This highly nutritious meat substitute is processed from defatted soy flour which contains more than 52% protein along with 18% total dietary fiber. Textured Vegetable Protein has been used for many years in U.S. Food Nutritional Service programs, and has been an integral part of the School Lunch program because the recognized health and nutritional benefit of soy protein in the diet. The added benefit of low moisture and low fat content make Honeyville's Flavor-like Beef, Chicken, Ham and Unflavored Chunks of Texured Vegetable Protein and ideal product for long term food storage and family preparedness.

Shelf Life:  Flavored TVP may be stored in the sealed #10 can (with included oxygen absorber packet) for 10 to 20 years under ideal storage conditions (a cool, dry place).

Directions: Add one part textured vegetable protein to one part hot water. Allow to rehydrate for about 15 minutes, stirring every 5 minutes. Adding 1/2 cup Chicken TVP to 1/2 cup of water will yield about 1 cup of Cooked Meat Substitute.

Ingredients: Textured Vegetable Protein (soy flour), partially hydrogenated soybean oil, salt, autolyzed yeast extract, hydrolyzed corn protein, natural smoke flavoring, thiamine hydrochloride, dextrose, disodium inosinate, disodium guanylate.

Try this great recipe for Vegetarian TVP Chicken Enchilada Casserole:

Ingredients:

• 1 Diced Onion
• 1 1/2 cups of Honeyville Farms Flavored Like Chicken TVP Chunks (Dry)
• 1 bag (8 ounces) of Mexican blend shredded cheese
• 1 large can Green Enchilada Sauce
• 1 package of Corn Tortillas
• 5-6 tablespoons of Vegetable Oil

Directions

1. Preheat oven to 350 Degrees.
2. In a medium bowl, mix Chicken Flavored TVP with 2 cups of water.
3. Add 2 TBSP of oil and onions to a large frying pan.  Saute over medium heat until onions begin to lightly brown.  Add hydrated chicken and cook for about 3 to 5 minutes.  Set aside.
4. In a small frying pan, add a small amount of oil and cook tortillas over low heat for about 1 minute on each side.  Tortillas should be soft, not crunchy.
5. Line the bottom of a 13 X 9 X 2 casserole dish with the cooked tortillas.  Add about half of the cooked Chicken TVP.  Add about half a cup of enchilada sauce and top off with a layer of cheese.  Repeat the process to create another layer (using the remainder of the Chicken TVP).  Add a third layer of tortillas.  Pour the rest of the enchilada sauce over the top and complete the masterpiece with a layer of cheese.
6. Place in over for 30-35 minutes.  Let cool for 5 minutes.  Enjoy.
7. For best results serve with fresh chopped cilantro and sour cream on top.