Textured Vegetable Protein TVP

There are a lot of options when it comes to meat substitutes. I am a big fan of tofu, enjoy seitan and am learning to like tempeh. Since I am trying to stay as close to 100% vegan as possible, I am always looking for new options for meat substitutes. I just added a new one to my list, textured vegetable protein, or TVP.

Textured vegetable protein is a meat substitute made from defatted soy flour, a by product of making soybean oil. TVP is typically found in dehydrated form, usually in dry flakes. It can be found in whole foods and health food stores, often in bulk sections. It is high in protein and fiber and low in fat and sodium. TVP is fairly inexpensive and is usually between $1 and $2 per pound in dried form. It has a very long shelf life of about one year while in dried form.

Textured vegetable protein is extremely versatile and can be used in a number of different foods. It is often substituted where ground beef or other ground meat is used, as it has a similar texture as ground meat. It works wonderfully in vegetarian chili, lasagna, spaghetti, tacos, burgers, burritos... or any other recipe where ground meat would be used.

I tried out TVP for the first time last week in a quick taco recipe. I sauteed some onions and bell peppers in one pan while I was heating a cup of water in a larger, separate pan. Once the water was hot, I mixed in one cup of TVP and let it hydrate for about 3 minutes. I then mixed in a can of diced tomatoes to the TVP and let them heat up for a minute or so. I added the onions and bell peppers, along with a packet of taco seasoning and some hot sauce. I let it all cook together for a few more minutes and the taco filling was ready to go. I served them in some whole wheat taco sized tortillas with some shredded lettuce and some fresh diced Roma tomatoes. The whole process took a little more than 10 minutes and created an excellent dinner! The TVP really did remind me of the texture of ground meat and it absorbed the flavors of the dish very well. I am impressed with TVP so far and will be trying it out in some new dishes soon.