Textured Vegetable Protein
Defatted soy flour, caramel colour. Contains soy.
Directions for use
To rehydrate TVP, pour 7/8 cup boiling water over 1 cup TVP. Stir and let stand 5 to 10 minutes.
Rehydrate using 2 parts cold or hot water to 1 part TVP. A bit of vinegar or lemon juice can be added to quicken the process. You can use TVP to make vegetarian or vegan versions of traditional meat dishes. TVP is also very lightweight, making it ideal in backpacking recipes.
Store at room temperature in a dry environment for 6–9 months. After rehydration, It should be used immediately or refrigerated for more than 3 days.
Points of Interest
Textured vegetable protein (TVP), also known as textured soy protein (TSP), is a meat substitute made from defatted flour, a by-product of making soybean oil. TVP has little flavour of its own and needs to be rehydrated and flavoured (both can be done in the same step), then added to cooking.
TVP is produced from soy flour after the soybean oil has been extracted, then cooked under pressure, extruded and dried. TVP, when reconstituted, makes an excellent substitute for meat in sauces, soups, stews, burgers and chili.
|Per 100 g|
|Fat 1 g||2 %|
|Saturated 0.2 g||1 %|
|+ Trans 0 g|
|Cholesterol 0 mg|
|Sodium 25 mg||1 %|
|Carbohydrates 32 g||11 %|
|Fibre 18 g||72 %|
|Sugars 0 g|
|Protein 53 g|
|Vitamin A||0 %||Vitamin C||0 %|
|Calcium||30 %||Iron||110 %|
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