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Textured Vegetable Protein (TVP) is a low-fat, high-fiber, and protein-rich soy product used by vegetarians and vegans to mimic meat. It is also recommended for emergency preparedness and backpacking due to its lightness and long shelf life. TVP is made from defatted soybean meal and can be rehydrated and added to various dishes.
Textured Vegetable Protein or TVP is a soy product that is low in fat and high in fiber and protein. It is often used by vegetarians and vegans to boost their protein intake and mimic the texture of meat in a variety of dishes, and some emergency preparedness organizations are recommending that people keep TVP at home to have a readily available source of protein in a disaster . Textured plant proteins also appear in many backpacking recipes because they are extremely light and easy to prepare.
This food is made with defatted soybean meal, which is a byproduct of the manufacturing process used to make soybean oil. Soybean meal is mixed with water, cooked, extruded and then dried. As it dries, the textured plant protein loses most of its weight, turning into little flakes that resemble breakfast cereals, or perhaps dried vegetables. When stored in a cool, dry place away from light, Textured Plant Protein can keep for years, making it a highly stable food.
To use textured plant proteins, cooks must rehydrate them, typically by immersing them in hot or boiling water. Much like tofu, textured vegetable protein has a very mild flavor and readily absorbs flavors, making it an excellent addition to a wide variety of dishes. The texture is slightly chewy and tough, reminiscent of many meats. The quick cook time of textured vegetable protein makes it popular with cooks in a hurry.
Many health food stores and large markets offer textured, sometimes bulk, plant proteins for people who want a lot. It’s also a common ingredient in many vegetarian mixes for things like chili, sloppy joes, and hamburgers. You may also see it sold as textured soy protein or textured soy protein; all of these names refer to the same end product.
There are several ways to use textured plant protein. TVP can be added to soups and stews to add protein and texture, for example, and is a popular ingredient in vegetarian chili. It can also be used to make veggie patties, in which case it can be used neat or combined with grains for more fiber. It also makes a good filling for burritos and tacos. TVP can also be included in sauces like red pasta sauce for a little extra texture and to make up for missing meats, for people who find themselves remembering ingredients like ground beef in their sauces.
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