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Roasted Chicken TVP Stew

Roasted Chicken TVP StewThis oven roasted stew has great flavor, an array of nutritious vegetables, and high protein.

Serves 4.


  • 1 c chicken TVP** chunks
  • 2 c boiling water
  • 2 c potatoes, peeled, 1″ chop
  • 1 c carrots, peeled, 1″ chop
  • 1 medium onion, cut in 8 wedges
  • 10 oz frozen collard greens
  • 1 Tbsp Osem Consomme Soup & Seasoning Mix
  • 1 1/2 Tbsp all purpose flour
  • 1/2 Tbsp curry powder
  • 1/4 tsp black pepper


  1. Preheat oven to 350 degrees F.
  2. In a 4 quart or larger roasting pan, soak TVP chunks in the boiling water 10 minutes.
  3. Add potatoes, carrots and onion to roasting pan.
  4. Stir in frozen collards, Osem Consomme (Chicken Flavored), flour, curry powder, and pepper. Mix well.
  5. Cover tightly and roast for about one hour, stirring once midway. Serve hot with bread.

**TVP is textured vegetable protein, also called TSP for textured soy protein. This dry protein source takes on the flavors of the stew once reconstituted.

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