First, grab your 1tsp (15ml) and 1/2 cup (120ml) measurements, and make your Instaburger sauce:
1 cup vegetable oil
1/2 cup soy sauce
1tsp garlic powder
1/2 tsp black pepper
1 tsp paprika
Ballpark it. Heap your tablespoons. The minor ingredients are getting WAY diluted by the oil and soy sauce, so don’t waste a lot of time on super-precision.
Now, your Instaburger goes like this:
1 cup TVP
1 cup water
1/4 cup Instaburger sauce
Gives you roughly a pound of ground meat. Here’s the trifecta: when making soups, hamburger helper, etc, TVP works like a dry ingredient. So you can mix your dry ingredients (taco powder, seasoning packets, etc) together to get greater consistency, and mix the wet ingredients all together as well (milk, margarine, water, etc).
– The TVP rehydration and cook time are concurrent, with no thawing or browning of meat. (Advantage: Speed)
– As long as the rest of your recipe is meat-free, TVP will do a GREAT job of being a vegetarian alternative without the saturated fat, steroids, ammonia (yes, they add ammonia), or antibiotics of real meat. (Advantage: Health).
– Rehydrated TVP by the pound costs somewhere in the ballpark of $0.30 to $0.45 a pound versus the going rate for ground meat. Ground-beef grain-fed organic extra-lean top sirloin (decently healthy versus TVP) is in the $4/pound ballpark. (Advantage: Cost)
– TVP requires no refrigerator space or energy, no freezer space or energy, can be bought in bulk, and stored alongside the rest of your disaster readiness supplies. Fewer trips to the grocery saves gas. In terms of actual TCO (total cost of ownership), TVP goes for roughly $0.40 a pound, with ground meat going for ten times that. (Advantage: Cost, Preparedness)