Textured vegetable protein – otherwise known as tvp – is very easy to prepare – you just add water and shape into patties, loaves, fillets, balls, or mix into your favorite recipe. It is ideal as a meat substitute and a favorite of many vegetarians because it is high in protein and other nutrients.
You simply mix the dry tvp nuggets with plain warm water and then add to your favorite recipe.
Textured vegetable protein can be used as a protein-rich, lower fat, substitute in any dish you would prepare with ground meat so it is excellent for burgers, vegetarian “meat” loaf, or Italian spaghetti and “meat” balls. Because tvp is neutral in flavor, it absorbs and flavorings you add to it.
Textured vegetable protein adapts to every cooking style: you can fry it, bake it, grill it, broil it, and pan cook it.
Watch the short video to learn how to prepare tvp:
Text for t.v.p. preparation:
1 cup very hot water – it doesn’t have to be boiling
1 cup t.v.p.
Pour water slowly over t.v.p. while stirring. In a saucepan over medium heat, stir until all visible water disappears. Remove the mixture to a heat-safe bowl.
Add seasonings, bread or cracker crumbs, and any other ingredients which you would normally add to ground meat.
Shape into patties and cook or grill as you would hamburgers. If frying, give about 3 minutes per side; baking about 15 minutes in a 350-oven, turning over about halfway through; grilling about 7 minutes each side.
You can also make a vegetarian loaf by baking the mixture in a loaf pan as you normally would for ground meat. Or, use in any other of your favorite recipes which take meat.