Description

Textured Vegetable Protein (or TVP for short) is a high-fiber, high-protein meat substitute made from soy flour. It has no fat or cholesterol. TVP cooks quickly and can add a great source of low-fat protein to many dishes like vegan sloppy joes, shepherd’s pie and tacos.

TVP is a dehydrated product and so it needs to be reconstituted in hot water or broth for about 10 minutes before it becomes palatable. Many recipes will include this step. For more watery dishes such as soups, stews, and pasta sauces, you can add dry TVP and let it rehydrate while the dish simmers.

Preparation (for 2 cups of ready to use TVP)

1. Add 7/8ths of a cup of boiling water to one cup of TVP. Stir until all water is absorbed and let soak for 10 minutes.
2. Drain water and season as desired before cooking.