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    My word. We couldn’t find what you’re looking for. But when in doubt, we always recommend ‘Candy.’

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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] g [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    Textured Vegetable Protein

    Textured Vegetable Protein

    000292

    to rehydrate tvp, pour 7/8 cup boiling water over 1 cup tvp. stir and let stand 5 to 10 minutes.

    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.

    Ingredients:

    defatted soy flour, caramel colour. contains soy.

    Directions:

    to rehydrate tvp, pour 7/8 cup boiling water over 1 cup tvp. stir and let stand 5 to 10 minutes.

    Storage:

    store at room temperature in a dry environment for 6–9 months. after rehydration, it should be used immediately or refrigerated for no more than 3 days.

    Point 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.

    Extra Information:

    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.

    Nutrition Facts
    Valeur nutritive

    Serving Size 100 g
    Portion 100 g

    % Daily Value
    % valeur quotidienne
    Calories / Calories 290
    Fat / Lipides 1 g 2 %
    Saturated / satures 0.2 g
    + Trans / trans 0 g
    1 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 25 mg 1 %
    Carbohydrate / Glucides 32 g 11 %
    Fibre / Fibres 18 g 72 %
    Sugars/ Sucres 0 g
    Protein / Proteines 53 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 30 %
    Iron / Fer 110 %

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