TVP, or texturized vegetable protein, is made from soy flour, in a variety of shapes. It’s a versatile source of vegetable protein, and makes a creditable meat substitute, according to Alan Divak.

Toast it in a non-stick skillet, with a bit of oil. Add boiling water to rehydrate, and flavoring, like beef or vegetarian bullion cubes. With something like chili, just toss the pieces in dry and add a bit more water, says Divamac.

For a sloppy Joe, TVP is VERY close to the real thing and it freezes really well. Add to rice for stuffing peppers, adds JRL.

For a protein-rich granola, Ira adds TVP to toasted and sweetened nuts and shredded coconut.

TVP recipes

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Textured or Texturized Protein???

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