by Mary Curtis

Created on: June 03, 2009   Last Updated: August 06, 2009

What Is Textured Vegetable Protein?

Textured vegetable protein is a soy product commonly used as a meat replacement. Because it is high in protein but low in fat and sodium, it is ideal for dieters or those wishing to reduce calories and salt while maintaining muscle-building protein nutrition.

Textured vegetable protein has been a long-time favorite of vegetarians but it is also now finding favor in traditional meat-eating circles. Because it is inexpensive compared to meat, textured vegetable protein is now being used as an additive or a complete replacement, as faux or false meat, to save money on food. Many institutions today, including prisons, are now using textured vegetable protein to supplement or replace meat to reduce their food budgets.

Textured vegetable protein is also known as TVP or t.v.p. At one time, textured vegetable protein was patented for its process, product, and use but these patents have now expired. A product patent is still held, however, by the Illinois-based agricultural conglomerate Archer Daniels Midland (ADM) for the trade name "TVP" but it is likely that this remaining patent will be removed because TVP has become a generic term, widely used, to describe a universal product rather than any specific brand.

Textured vegetable protein is made from soy flour which has been defatted. It is made with a special process using a machine called an extruder which dries out and then extrudes the defatted soy flour and water dough, pushing it through special-cut holes which shape and cut the dough as it dries. This same extrusion process is used for making corn or wheat puffs although the defatted soy doesn't puff like these because it is not high in carbohydrates. The defatted soy flour dehydrates during this extrusion process and turns into golden-brown to tan nuggets. To see a picture of textured vegetable protein, click here or go to this link http://www.thepracticalvegetarian.com/images/tvppict ure_kg2y.jpg.

How Is Textured Vegetable Protein Used?

Textured vegetable protein can be used in any recipe that would ordinarily call for ground meat. It is used in exactly the same proportions, cup per cup, and with the same seasonings used in ground beef, lamb, chicken, or other meats.

Once re-hydrated with hot water, t.v.p. becomes spongy and flexible, just like ground meat. Because t.v.p. is neutral in taste and because of its spongy texture which is also very porous, it picks up the flavorings surrounding it. It is therefore adaptable to become the "meat" inside highly-flavored dishes including Italian, Mexican, Mediterranean, and Asian cuisine, among others, without these dishes losing their flavor or texture.

For these reasons (its easy convertibility and its meat-like texture and adaptability), textured vegetable protein or t.v.p. is ideal as a supplement or replacement for meat and this is why it is called faux meat.

To use t.v.p., you simply add hot water in a 1 to 1 ratio to re-hydrate it. Although some resources suggest re-hydrating using a larger amount of water, 2 to 3 cups of water for every 1 cup of t.v.p., experience using it makes the 1 to 1 ratio a better rule of thumb for every recipe. Larger amounts of water can make the t.v.p. mushy where it will not hold together for patties or fake meatballs. Small amounts of water can be added later during the actual recipe preparation if necessary to loosen it up if necessary as some brands are drier than others.

To download a pdf file with complete instructions describing t.v.p. re-hydration, click here or go to this link http://www.thepracticalvegetarian.com/uploads/HowToP repareTexturedVegetableProtein.pdf.

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