TVP stands for "Textured Vegetable Protein," and it is a versatile plant-based protein made from soybeans. TVP is sometimes called by other names, including textured soy protein, soy meat, or soy protein isolate. It is commonly used as a meat substitute or extender in vegetarian and vegan recipes due to its meat-like texture and ability to absorb flavors.
Here are some key characteristics of TVP:
- Protein-Rich: TVP is a highly concentrated source of plant-based protein, making it a popular choice for those looking to add more protein to their diets.
- Texture: When rehydrated, TVP has a texture similar to ground meat, which makes it suitable for recipes like burgers, tacos, chili, and spaghetti sauce.
- Neutral Flavor: TVP has a relatively neutral taste on its own, allowing it to take on the flavors of the seasonings and sauces it's cooked with.
- Long Shelf Life: TVP is often sold in dried form, which has a long shelf life and is easy to store.
- Versatility: TVP can be used in a wide variety of dishes, including soups, stews, stir-fries, and more. It's also used as a meat substitute in dishes like veggie burgers and vegetarian chili.
- Nutritional Benefits: TVP is low in fat and contains no cholesterol. It's a good source of dietary fiber, iron, and other essential nutrients.
To prepare TVP for cooking, it's typically rehydrated by adding hot water or vegetable broth, which causes it to swell and take on a texture similar to cooked ground meat. After rehydration, it can be used in recipes just like cooked meat.
TVP is a popular choice among vegetarians and vegans for its versatility and protein content, and it's also used by those looking to reduce their meat consumption for health or environmental reasons.
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For an easy to cook plant-based taco recipe click here.