by Thriving Mama

Created on: August 19, 2009

With obesity, diabetes and other health issues on the rise, many people are looking for alternative protein sources. Textured vegetable protein, or TVP, is one of the products currently on the market that fits the bill as it is high in protein and fat free. Vegans and vegetarians have been savvy to this product for some time as a protein supplement to their meat free diets. While textured vegetable protein is often described as a meat substitute, it is better described as a protein substitute as it supplies the protein to your diet, but not the true flavor or textures of the meat that it is replacing.

TVP is a by-product of the soy oil manufacturing process. After the oils are extracted from soy beans, the remaining product is made into flour and then processed into dense high protein dough. Dough is then shaped into small flakes, cubes or strips. Further dehydration processes result in the end product. Textured vegetable protein is most commonly found in the flake form.

While TVP can be used as protein substitute for meat, it is important to note that while the texture can mimic ground beef, the flavor is not the same. As a replacement for ground beef, 1 2/3 cups of TVP rehydrated with an equal amount of liquid is the equivalent of one pound of ground beef. If you are looking for a beefy flavor, consider rehydrating your TVP with beef broth before you add it to your recipe. TVP is great when added to recipes where hamburger is heavily flavored to begin with, like taco meat, pasta sauce and soups. The TVP will add the texture of a soft ground beef while absorbing the other flavors in the dish.

Through a quick internet search, a variety of recipes and uses can be found. Textured vegetable protein can be used as filler along side ground beef in recipes for meatloaf and meatball to reduce the fat content, and the cost, of your recipe. TVP can also be found in recipes for homemade granola and cookies.

TVP can be purchased through bulk food stores for as little as $1.50 per pound or through specialty retail grocers for about $5.00 per pound. One pound of TVP is about three cups of flakes. Because of its cost effectiveness, it is sometimes used as an additive to meat dishes in commercial kitchens to cut costs.

Whether you are trying to trim your budget or your waistline, textured vegetable protein could be the solution you are looking for!

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