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What is TVP?
TVP, also known as Textured
Vegetable Protein is a great product to have on hand, with many
different uses. Also known as textured soy protein, or TSP, soy meat,
is a defatted soy flour product; a by-product of extracting soybean oil.
It is quick to cook, with a protein content equal to that of the meat,
and can help to stretch your meals a little further. In its dehydrated
form TVP has a shelf life of longer than a year, but will spoil within
several days after being hydrated. In its flaked form TVP can be used
similar to ground meat.
TVP is made from high soy protein soy flour or concentrate, but can also
be made from cotton seeds, wheat and oats. It is formed into various
shapes (chunks, flakes, nuggets, grains, and strips) and sizes. The
defatted proteins are heated to 150-200°C, which converts to right
around 360°F. As the pressurized molten protein mixture exits the
extruder, the sudden drop in pressure causes rapid expansion into a
puffy solid that is then dried. TVP is primarily used as a meat
substitute due to its very low cost at less than a third the price of
ground beef, and when cooked together will help retain more weight from
the meat by absorbing juices normally lost.
Textured vegetable protein is a substance, that can be used in many
different ways. Its different forms allow it to take on the texture of
whatever ground meat it is substituting. Using textured vegetable
protein, one can make many different meal options, from vegetarian or
vegan versions of popular meat dishes such as chili, spaghetti, sloppy
joes, tacos, burgers, or burritos. Sometimes you just need to be
creative and think outside the box especially when you are in an
emergency situation, and that is the only option available to you at the
time.
Soy protein TVP can also be used as a low cost/high nutrition extender
in comminuted meat and poultry products, and in tuna fish salads. Food
service, retail and institutional, typically school lunch and
correctional facilities regularly use such "extended" products.
Extension may result in diminished flavor, but fat and cholesterol are
reduced. This is a great option for people who are living on a fixed
income, and have many mouths to feed.
Textured vegetable protein can be found in most natural food stores as
well as some larger supermarkets, usually in the bulk foods section. TVP
is also very lightweight and is often used in backpacking recipes. TVP
is often used in prisons and schools for several reasons: its low
relative cost, high protein and low fat content make it healthy, since
fat intake should be at 50% of calorie intake, and it has a relatively
long shelf life, which allows institutions to buy in bulk.
Below, you will find a few website suggestions that have recipe ideas
using textured vegetable protein. We hope that you will take a minute
to look at these website's and try some of their recipe ideas.
www.vegetarian.about.com/od/glossary/g/TVP.htm
http://jbsvegetarianrecipes.blogspot.com/2009/05/tvp-taco-recipe-summer-sammich-ideas.html
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