Bob’s Red Mill · 12 oz
Textured vegetable protein
What it is
It is made from defatted soy flour that has been cooked and dried into small, irregular pieces. When dry, it is lightweight and has a neutral flavor. It absorbs liquids and flavors readily, making it a versatile ingredient for many dishes. It is a common plant-based alternative to ground meat.
How people cook with it
This ingredient is a staple for those looking to incorporate more plant-based meals into their diet. It can be used in a wide variety of savory applications.
- Meat substitute in chili
- Filling for tacos
- Binder in veggie burgers
- Base for sloppy joes
The amount of liquid used will determine the final texture. For a ground meat consistency, use about one part TVP to one part liquid. Let it sit for about five to ten minutes until it has absorbed the liquid and softened. Once rehydrated, it can be added to sauces, stews, or used in place of ground meat in recipes. It is important to season it well, as it absorbs flavors from other ingredients.
How it differs from similar foods
It has a more neutral flavor profile compared to some pre-seasoned options, allowing for greater control over the final taste of a dish. Its texture, once rehydrated, closely mimics that of ground meat.
Who it is for
Home cooks seeking to create plant-based versions of familiar dishes will find this ingredient useful.
How to keep the rest
Keep it in a cool, dry place away from direct sunlight and moisture. Properly stored, it can maintain its quality for an extended period.