The Wonders of TVP

TVP (textured vegetable protein), also known as TSP (textured soy protein), may be one of the greatest additions to the vegetarian's kitchen arsenal.

Incredibly versatile, tasty, healthy and (saints be praised!) affordable, TVP can ensure a desirable level of protein in even the most modestly funded diet. Even for meat-eaters, TVP can be a delicious meat extender in most recipes, as the texture and taste is harmonious with most meats. For us veggies, it is the perfect substitute!

Made of de-fatted soy beans, it can be purchased as loose particles (similar to "ground round") or formed into nuggets, strips, etc. I have used it successfully on all manners of pasta, casseroles, dips, tacos, loafs and stir fries. It is particularly enjoyable mixed in with rice. My toddler has even enjoyed an occasional bowlful of TVP by itself.

By and large, the recipes you use will depend on what form your TVP is in, but the loose kind can simply be used wherever you would use meat! It really is that simple.

Here's a little recipe I plan on trying for the holidays this year:

TVP Mock Meat Loaf

Ingredients
1¼ c veggie stock
1½ c ground TVP or seitan
1 onion, minced
2½ T olive oil
1½ c tomato sauce
3 oz tomato paste
2 t oregano
2 t thyme
½ pound firm tofu
1 c lecithin granules OR 1 egg
3 c bread crumbs

Directions
Preheat oven to 375.

Heat stock to a near boil, add TVP, and simmer for 10 minutes.

Meanwhile, heat 2 T olive oil and sauté onions until transparent and golden, 3-5 minutes. Add TVP and continue cooking about 3 minutes, until brown.

In the food processor, purée tomato sauce, tomato paste, oregano, thyme, and tofu.

Combine TVP, tomato purée, and remaining ingredients. Lightly oil the bread pan, spread the "meat" loaf into it, and cover with foil.

Bake for 30 minutes, remove foil, and continue baking for 10 more minutes.

Source: The Veggie Table.