Have your heard about TVP? It is an easy way to get the protein you need while increasing the number of meatless meals you make. TVP is a cheap, yet healthy, alternative to ground meat, and can be used in most of your regular recipes.
TVP is textured vegetable protein. It contains a lot of fiber, and of course, protein, so it would make a great addition to anyone’s diet. It is also very economical. An entire meat loaf can be made out of TVP for very little money.
TVP is made out of soy flour, and it comes in different sizes for different uses. Our favorite way to use TVP is as a substitute for ground meat (or to add to ground meat dishes to stretch them out and add nutrition), so I usually get the smaller cuts. You can even get different flavored TVP, although I find that this isn’t necessary. TVP takes on the flavor of whatever you cook or season it with.
Because TVP is dried, you will need to reconstitute it in hot water for about ten minutes before you use it. It swells and takes on the consistency and texture of ground meat. It is excellent as a taco filling, in casseroles and even in soup. You can even sauté TVP.
I first spotted TVP in Lancaster, when I was stocking up on bulk organic flour. I bought one small bag just to try it out. I couldn’t believe how inexpensive it was nor how much it expanded into a full meal.
There are plenty of recipes out there for TVP. You can search vegetarian websites and cookbooks. Miserly Meals incorporates some TVP recipes.
If you think TVP might be too weird to try, think about this. You’ve probably already eaten it more than once. TVP is often found in many processed food as a cheap, low fat alternative to meat.
TVP is a soy product, so if you are allergic to soy or if you have an aversion to using soy because of conflicting health reports, then you might want to learn more before cooking with TVP.
You can read more blog posts by Mary Ann Romans here!
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