Steve wrote:

> Now what?
>
> I know I can cut seasoned ground meat with TVO (for Sloppy Joes and
> tacos, but probably not for unseasoned hamburgers), but whet else?
> Perhaps a TVP pilaf or something? I'd assume I'd want to rehydrate
> with chicken stock or something.
>
> The product I have are the granuals that look like wheat germ.

I'd try using it in fillings for potstickers, cabbage rolls, ravioli, or
bao.

Bob