The texture is unsettling and a bit off putting if you expect the chewiness of meat. Also, your stomach will react like you just ate beans and a protein bar. That said, the taste is good and vegan and vegetarians aren't generally picky.
From EatingWell: September/October 2013
Packed with vegetables, beans and spices, this zesty, healthy vegetarian chili recipe is loaded with protein from textured vegetable protein, also known as TVP. We like the combination of okra, corn, tomatoes and beans, but feel free to use your favorites, such as peas, carrots or mushrooms. Using whole-grain bulgur adds fiber and helps bulk up portion size, making this vegetarian chili hearty and satisfying. After all the ingredients are added to the pot, we like to slowly simmer our chili for close to an hour to develop the best flavor, but if you’re in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.
2 Reviews for Vegetarian Chili
I've never cooked with TVP before this and am so glad I tried it. This chili had so much great flavor and cooked up quickly enough for a warming weeknight meal. I don't normally try to trick the kids, but didn't tell them it wasn't ground beef and they didn't notice a difference. We will make this again and again -- I'll tell the kids next time!