Basic TVP

TVP stands for textured Vegetable Protein. It is defatted soy flour. Culinarily, it sounds awful doesn’t it? I think that’s why I never thought to use it; it just didn’t appeal! Nutritionally, it is a great source of protein and fiber (Click  here to read more about soy’s effect on health). I only just recently decided to give it a try in my Cuisinicity recipes after I had a chance to taste it in a delicious vegan taco in a lovely little Mexican restaurant in Florida! I couldn’t believe it: it tasted just like ground turkey, even its texture was just like ground turkey! So, as I am continuing on my quest toward an ever more plant-based diet, I am now incorporating TVP in my recipes that used to call for ground turkey (or ground beef for those of you who use it) and they are quickly becoming new family favorites (check out my instagram posts at the bottom of this page, so you can see what I mean)!

It comes in a package that keeps well, so you can store it in your pantry (best in the fridge or freezer once opened) and have it on hand. In its dry state, TVP looks like bread crumbs. You first have to rehydrate it, using this basic recipe but don’t expect it to taste like much at this stage, it’s actually quite bland! Only after you rehydrate it, can you then proceed to use it in any recipe with spices etc: Believe me when I say it will blow you away when you do–check out my TVP Veggie Meat Marinara sauce recipe!

This basic recipe makes 2 cups rehydrated TVP— it’s a simple 2:1 ratio (TVP-to-boiling water).

I use Bob’s Red Mills TVP (click here to see package and nutritional facts). Their products are non-GMO, including the soy beans used in the making of their TVP but the reason that they do not advertise it as such on their packaging is because the company feels that they have little control over factors such as wind and pollen drift. I think that’s honest!

You can also get organic TVP in bulk at Nuts.com.