As such, it is an exceptionally good source of protein; whilst being low in fat and having a low calorific value.

It is, of course, an entirely vegetarian product and is a "must" in the vegetarian store cupboard.

Goodness Foods TSP is available as Mince and in Chunks; and are both available in Savoury and Natural flavours. When rehydrated, it closely resembles meat in appearance and texture. It also has added Iron, Thiamin, Riboflavin and Vitamin B12.

Rehydrated TSP can be used in exactly the same way as mince or stewing steak, with the added advantage that cooking time is much shorter. As a general rule, allow 5-10 minutes for chunks.

Natural TSP, as its name implies, has no added flavourings. It can be used in a great variety of dishes as it readily takes up the flavour of any dish in which it is incorporated. Try it in both sweet and savoury dishes!.

Reconstituted TSP will keep 2-3 days in a fridge.

Hydration of TSP

1. Basic method: Use 1 part TSP to 2-3 parts water. Soak until soft.

2. Try the following alternative method of hydration for added goodness and flavour prior to use in a savoury dish. Add 100g (4oz) TSP to 575g (1 pint) water and crumble a vegetable stock cube into the mix. Stir in 2tsp vegetable oil. Bring gently to the boil, then simmer for 2-3 minutes until the water is absorbed.

   ---

RECIPES

Bolognese

200g (7oz) rehydrated Savoury Mince
2 large onions
2 cloves garlic/1 tsp minced garlic
2 large carrots
1kg (2lb) tomatoes
4 tbsp vegetable oil
4 tbsp tomato puree
1 vegetable stock cube
4 cups tomato soup or water
2 tsp mixed herbs
1 tsp sugar
seasoning

Method

1. Peel and chop onion and fresh garlic
   
2. Peel and chop carrot. Chop tomatoes
   
3. Fry onion and garlic in oil until softened.
   
4. Add TSP, carrot, tomatoes and tomato puree.
   
5. Crumble stock cube into water or soup and stir into mix.
   
6. Season with Worcester source , sugar, pepper and salt.
   
7. Bring to boil. Reduce heat and simmer and simmer for 10-15 minutes, stirring occasionally. Add extra liquid if necessary.
   

Curry

100g (4oz) Savoury chunks
270 ml (1/2pint) water
1 vegetable stock cube
1 tbsp vegetable oil
2 large onions
2 large apples
1 dessert spoon lemon juice
4 tbsp vegetable oil
1 dessert spoon curry powder
4 tomatoes, cut into quarters
1 vegetable stock cube and 4 cups boiling water
1 dessert spoon tomato puree
1 dessert spoon brown sugar
1 dessert spoon sweet chutney
4 tbsp sultanas
Method

1. Rehydrate TSP
   
2. Peel and chop onion.
   
3. Peel and chop apple and sprinkle with lemon juice.
   
4. Fry onion in oil until softened.
   
5. Add TSP and curry powder and stir for a minutes over a moderate heat.
   
6. Add apple and tomato and fry for 2-3 minutes longer.
   
7. Crumble stock cube into boiling water and add to TSP mix.
   
8. Stir in the remaining ingredients.
   
9. Cover and simmer gently, stirring occasionally, for 10-15 minutes.
   

Serve with rice and poppadums. (Freezes well.)

Shepherd's Pie

100g (4oz) Savoury Mince
450ml (16fl oz) water
1 vegetable stock cube
2 tbsp vegetable oil
2 large onions
4 tbsp vegetable juice
1 tbsp sweet pickle
1 vegetable stock cube and 4 cups of boiling water or soup
1 tsp yeast extract
2 tsp mixed herbs

Topping: Mashed potato, Grated cheese, Sliced tomato
Method

1. Rehydrate TSP.
   
2. Peel and chop onion. Fry until soft.
   
3. Stir in remaining ingredients.
   
4. Bring to the boil, then simmer for 10-15 minutes, stirring occasionally. (Add more liquid if necessary.)
   
5. Pour TSP Mix into pyrex dish./ Cover with potato and sprinkle with grated cheese.
   
6. Cook under hot grill for 5 minutes until golden brown. (Freezes well.)
   

Cheese and Vegetable Flan

675g shortcrust pastry (1 ½lb)
50g (2oz) Natural Mince
50g (2oz) dried onions
6 eggs
850ml of Milk (1 ½pint)
salt and pepper
garlic salt
400g (14oz) grated cheese
mixed herbs
sliced tomato
Method

1. Line a flan tin with pastry and bake blind at 220°C (425°F)/ gas mark 7.
   
2. Rehydrate the mince and onions in boiling water.
   
3. Beat eggs and milk together. Season with salt and pepper.
   
4. Drain off excess liquid from TSP mix. Pour mix into pastry case.
   
5. Sprinkle with garlic salt. Add grated cheese and egg mix.
   
6. Sprinkle with mixed herbs and decorate with sliced tomato.
   
7. Bake at 190°C(375°F)/Gas mark 5 for approximately 1 hour.
   

Boiled Fruit Cake

100g (4oz) glace cherries
100g (4oz) mixed peel
150g (5oz) mixed dried fruit
30g (1oz) TSP Natural Mince
275ml (10 fl oz) cold tea
150g vegetable margarine
100g (4oz) sugar
300g (11oz) plain flour
1 tsp mixed spice
1 tsp bicarbonate of soda
2 eggs
Method

1. Mix together TSP With all dried fruit and soak overnight in cold tea.
   
2. Melt margarine and sugar together.
   
3. Add fruit mix and simmer for 10 minutes.
   
4. Remove pan from the heat and allow the mix to cool.
   
5. Sieve the rest of the dry ingredient together. Add to fruit mix and beat well.
   
6. Stir in beaten eggs.
   
7. Bake in greased 23cm (2lb) loaf tin at 170°C(325°F)/ Gas mark 3 for 1 hour- 1 hour 30 minutes.
   

Leave 24 hours before cutting.

Carob surprise (or Chocolate surprise)

85g (3oz) Natural TSP Mince
85g (3oz) oats
100g (4oz) dessicated coconut
100g (4oz) raw cane sugar
1 tbsp carob powder (or cocoa powder)
170g (6oz) Melted margarine
2 tbsp molasses or golden syrup
1 tsp Baking powder
Topping: 225g (8oz) chocolate or carob bar

Method

1. Mix together TSP, oats, coconut, sugar and carob or chocolate powder.
   
2. Melt margarine and molasses or syrup together and stir into mix.
   
3. Add baking powder.
   
4. Press mixture into greased swiss roll tin (18cm x 28cm)
   
5. Cover with melted carob or chocolate.