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Mustard Greens TVP Bake

Mustard Greens TVP BakeI have been very happy with Betta Food Beef Flavored Chunks (Textured Vegetable Protein) because they cook up tender, yet meaty. Some other brands may need to be pre-cooked, soaked longer, and/or cut into smaller pieces.

Serves 6.


Mustard Greens Filling:

  • 1/2 c beef flavored TVP chunks
  • 1 1/2 c boiling water
  • 1 Tbsp vegan Worcestershire sauce
  • 1/2 tsp dry thyme leaves
  • 1/2 tsp sea salt
  • 1/4 tsp smoked coarse black pepper
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 c chopped onion
  • 1 c peeled, chopped carrot
  • 1/2 c chopped celery
  • 1 clove garlic, minced
  • 8 c chopped mustard greens
  • 1 c shredded cheddar or other cheese

Biscuit Topping:

  • 1 c baking mix (Bisquick)
  • 1 1/2 Tbsp brown sugar
  • 1 1/2 Tbsp melted butter
  • 1/2 c buttermilk
  • 1/3 c water


Mustard Greens Filling:

  1. Soak the Beef Flavored Chunks for at least 15 minutes in a mixture of the boiling water, Worcestershire sauce, thyme, salt and pepper. (At this point chunks may be cut in half if desired. Return to soaking liquid.)
  2. In a very large pot, warm the oil and melt the butter on medium heat.
  3. Saute the onions, carrots, and celery for 2-3 minutes. Add the Beef Flavored Chunks with liquid and cook another 8 minutes.
  4. Place the mustard greens on top and cook and stir a few minutes more, or until the greens have wilted down in the pot.
  5. Preheat the oven to 375 degrees F and butter an 8 x 8 x 3 inch baking dish.
  6. Layer half the mustard greens mixture in the bottom of the baking dish. Cover with a layer of cheese.
  7. Place the remaining mustard greens mixture on top and smooth it over.

Biscuit Topping and Cooking:

  1. In a medium bowl, blend the baking mix and brown sugar.
  2. Add the melted butter, buttermilk, and water and stir until the consistency of pancake batter.
  3. Pour the biscuit topping over the casserole. Bake 35 minutes or until set. Allow to stand 10 minutes before cutting in squares or spooning onto plates.

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