I didn’t intend on posting today.
But after whipping up another batch of warm maple-y pumpkin deliciousness this morning, I just couldn’t make you guys wait any longer for this recipe!
Thanks to Laura, I got over my what-the-heck-to-I-do-with-this-stuff mentality when it comes to TVP a few months ago and learned that it’s actually REALLY easy to work with!
Simply put, TVP (textured vegetable protein) is a defatted soy flour made by extracting the oil from soybeans. It’s low carb, low sodium, and FULL of protein and it’s SUPER versatile! You can add it to stews or soups, combine it with flour and spices and make “meatballs”( or chick-less nuggets as Laura likes to call them), OR you can whip up a bowl of smooth and creamy “oatmeal”…
In an effort to find a recipe that was quick and simple (aka something my brain could handle after a ten hour night shift), I ended up hitting the mother-load with this one…
Quick, simple, gluten-free, grain-free, vegan, and…
Pumpkin Pie TVP “Fauxmeal”
Prep Time: 2 minutes
Cook Time: 2-3 minutes
Keywords: microwave breakfast high protein low-carb grain-free gluten-free low sugar TVP pumpkin puree fall winter
Ingredients (Serves 1)
- 1/3 cup TVP
- 3/4 cup water or milk
- 1/4 cup pumpkin puree
- 1 tablespoon coconut flour*
- 1 teaspoon maple or vanilla extract
- 1 teaspoon pumpkin pie spice
- 10 drop liquid stevia, 1 tablespoon maple syrup, or other preferred sweetener
1. Combine all ingredients in a microwave-safe bowl and microwave on high for 2-3 minutes.
2. Top as desired. I chose fresh banana, dried cranberries, pistachios, and a few cacao nibs…because you know, what’s breakfast without a little chocolate? 😉
*Can sub protein powder in for the coconut flour or use less liquid.
Nutrition facts for “fauxmeal”
cooked in water and sweetened with stevia:
10 grams of fiber and almost 20 grams of protein!
some flippers a spoon and dive right in! 😉
Have you ever tried TVP?
What did you have for breakfast this morning?