All Secrets submitted by SAMAIRA1969
I started using TVP, textured vegetable protein in most of my meat cooking. It looks a bit like oatmeal. Use about a 1c to 1 1/2c in a meat sauce, or a 1c + 1c water, let rehyd in lean ground meat, it has no fat but all the protein. TVP is tasteless, it takes on the favors you add, wonderful stuff.