Textured Vegetable Protein: A Wonder Staple

 

Greetings, Culinary Compatriots!

I thought I would take a quick moment to sing the praises of Textured Vegetable Protein, aka TVP. TVP is made from soy and I can’t think of a better food to help people transition to plant-based cooking. It can replace hamburger in almost any familiar recipe you can think of and it is SO EASY TO USE! SO EASY! I really can’t emphasize that enough, because gone are the days of standing over a pan scraping a solid block of slowly thawing/cooking frozen hamburger.

Instead, I boil a pot of water and five minutes later, I have my mince for any recipe I can think up. Here’s why I like it so much:

  • It has a neutral taste, and so it can take any flavour you want to add to it. I can make chili, spaghetti, taco ‘meat’, lasagna, shepherd’s pie, spicy Jamaican patties … you get the idea.

  • HUGE bonus — if you buy it from a Bulk Store, it’s super cheap. And Zero Waste if you use a cloth bag.

  • It also doesn’t go bad because it is shelf-stable. I have a huge glass jar of it in the cupboard above my stove.

  • In short, it is awesome.

To prepare it, it is a simple ratio of 1 part TVP: 1 part BOILING WATER. 1:1 — it doesn’t get easier than that. Leave it for 5 minutes to reconstitute and it’s ready to use. Don’t worry about the slightly earthy smell, once it is added to whatever you’re cooking up, it has a very neutral flavour — try it and you will see what I mean.

I hope you find it as easy and versatile as I have.

Happy Cooking!

Carla

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