Baked Textured Vegetable Protein Crisps

Well, here I find myself at the last official day of Winter break. I knew this day would come way too fast. Am I ready to go back to classes? Heck no! But I’m excited to see what my new classes will be like! (Hopefully easy 😛 and interesting, of course)!

One thing that is a little on the unfortunate side is that I have to go back to using my dorm’s kitchen. Nothing wrong with that — just that I have to rent out pots. pans, etc if I want to use them. Not to mention the fact that I don’t have all the baking and cooking essentials on hand in my dorm room like my parents obviously do in their cupboards! But the good news is that I go to school in town, so if I ever need anything, it’s not too far away. 🙂

Last Sunday was just kind of a lazy relaxing day for me, but I was itching to make something new for lunch for myself. As in making up a new recipe! So this is when my TVP Crisps were born!

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Now, what exactly is TVP, you may ask? TVP stands for Texture Vegetable Protein. It’s basically just dehydrated soy! You can get super creative with it and really you it for whatever you can dream up! I’ve even simply just rehydrated it with Veggie Broth and topped it with mixed or stir fried veggies!

Let’s cut to the chase and get to the recipe, because I really don’t have too much else to say! 😛

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Baked TVP Crisps

Ingredients:

  • 1/4 cup TVP
  • Vegetable broth (or water or other type of broth) — measure according to package directions
  • 1 Egg
  • 1 cup Kale, packed
  • 1 tbsp (additional) Veggie Broth
  • 2 tbsp Oat Flour
  • 2 tbsp Nutritional Yeast
  • 1/2 tsp Trader Joe’s 21 Salute Seasoning (or other seasoning of choice)
  • Garlic Pepper, to taste

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Rehydrate TVP using Veggie Broth, according to package directions.

3. Combine all ingredients listed above.

4. Spray a baking sheet with nonstick spray and scoop mixture from the bowl with a spoon and place on the baking sheet in small rounds. Press down on the rounds a little bit.

5. Bake for 15-18 minutes, depending on your oven. Flip the rounds halfway through.

6. Take out of the oven and let them coll for a few minutes, and enjoy!

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These are the crisps pre-baked.

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Andddd post baked!

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I enjoyed mine by dipping them into Oikos Cucumber Dill Greek Yogurt Dip! Along with the rest of my lunch. 🙂

Let me know if you give this recipe a try! 🙂