Definition: Texture vegetable protein, TVP for short, is a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes.
Because it is a dehydrated product, TVP needs to be reconstituted in hot water for about ten minutes or in the cooking process before eaten.
TVP has a similar texture to ground meat when cooked and TVP works well in dishes such as casseroles, pasta sauces, vegetarian soups and chili. TVP absorbs spices and flavorings well, much like tofu, so it is an extremely versatile staple. Try adding a half cup dry TVP to your favorite soup, chili or pasta sauce recipe while cooking, or sautee rehydrated TVP with diced tomatoes, diced onion and chili powder for an easy taco filling.
I had a friend introduce me to TVP a couple years ago and since then it has become a staple in many of my meals. It is a GREAT source of protein. Just 1/4 c will give you an added 12 grams of protein and 80 calories. I will use it in chili, soups, meatloaf, hamburgers and casseroles. I've even made stroganoff from the beef chunks. It's great! My family thought I was using chunks of beef.
Another use, though is to add it to your morning yogurt. The granules have a granola type consistency. The un-reconstitued TVP will give your yogurt a wonderful crunch.
I find my TVP in the baking isle, at Meijers. Bobs Red Mill makes the one I find at Meijers. Look for it around the specialty flour area.
Give it a try! I was certainly hesitant when I first tried it but now it is something I use often.
