![\"Dry](\"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2009\/05\/drytvp.jpg\" "\\"Dry")
<\/p>\nTextured Vegetable Protein, oftentimes called TVP\u00ae, is a pantry staple in my kitchen.\u00a0 The inspiration for writing about TVP\u00ae came when my husband found a bag of it on the counter and exclaimed, “What is that!?!?”\u00a0 I explained it’s what he happily gobbled down in his tacos last week and in his spaghetti tonight.\u00a0 I use it in many recipes where you would typically use ground beef or turkey.\u00a0 The only ingredient in plain TVP is de-fatted soy flour. (Don’t let this stop you from reading the rest – it’s good!\u00a0 Just look at the picture.)<\/p>\n
Textured Vegetable Protein, developed in 1964, is made by rolling soybeans into flakes. \u00a0The oil naturally occurring in these flakes is then removed.\u00a0\u00a0 Additional processing transforms the flakes into little granules known as textured vegetable protein.\u00a0 Adding boiling water to the granules rehydrates them and makes them ready to use in your favorite recipe.<\/p>\n
TVP\u00ae has a wonderful \u00a0texture similar to cooked ground beef, but has no flavor of its own.\u00a0 It absorbs the flavors of the food it’s cooked with, making it perfect for dishes like spaghetti sauce and chili.\u00a0 Try using it in place of half of the ground beef in your favorite recipe.\u00a0 As you cook the TVP\u00ae with the ground beef, it will absorb the flavor of the ground beef.\u00a0 Many food manufacturers use\u00a0Textured Vegetable Protein\u00a0in their ground meat products so you’ve probably been enjoying it without even realizing it.<\/p>\n
<\/p>\n
So why try Textured Vegetable Protein?\u00a0 TVP\u00ae is a great source of protein\u00a0yet has\u00a0little to no fat.\u00a0 It’s also a good source of iron, potassium, and fiber.\u00a0\u00a0Best of all it costs less than half as much as ground beef.\u00a0 But the main reason I use TVP\u00ae is that it’s super easy to have in my pantry.\u00a0 I can just toss some into pasta sauce or heat it up with taco seasoning and salsa for tacos.\u00a0 I don’t have to worry about defrosting it or using it within a few days of purchasing it.\u00a0 (Once rehydrated, you do have to use it within a few days like any other leftovers.)<\/p>\n
To find Textured Vegetable Protein, look in the health food section of your local grocery store or\u00a0try a health food store.\u00a0 If you can’t find it, there are many online stores that sell TVP\u00ae.<\/p>\n
Here are a few delicious ways to enjoy Textured Vegetable Protein.\u00a0 Give it a try and let me know what you think.<\/p>\n
Spaghetti Sauce (pictured above)
\nIn\u00a0a small bowl,\u00a0pour 3\/4 cup boiling water\u00a0over 3\/4 cup TVP\u00ae.\u00a0 Let stand for 5 to 10 minutes.\u00a0\u00a0Combine with\u00a0your favorite jar (26 oz.) of spaghetti sauce.\u00a0 Heat to a boil and then let simmer for a few minutes.\u00a0 Enjoy on your favorite pasta.<\/p>\n
Taco Filling
\nPlace 1 cup of TVP\u00ae in a medium size saucepan.\u00a0 Add\u00a07\/8 cup boiling water and let stand for 5 to 10 minutes.\u00a0 Add a packet of taco seasoning and 1\/2 cup salsa.\u00a0 Bring to a boil and then let simmer to desired thickness.<\/p>\n
Slow Cooker Vegetable Chili<\/p>\n
Textured Vegetable Protein, oftentimes called TVP\u00ae, is a pantry staple in my kitchen.\u00a0 The inspiration for writing about TVP\u00ae came when my husband found a bag of it on the counter and exclaimed, “What is that!?!?”\u00a0 I explained it’s what he happily gobbled down in his tacos last week and in his spaghetti tonight.\u00a0 I use it in many recipes Continue Reading<\/a><\/p>\n","protected":false},"author":7,"featured_media":8750,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[780],"tags":[67,196,197,198,199],"class_list":["post-1003","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-2","tag-meatless-meals","tag-soybeans","tag-textured-vegetable-protein","tag-tvp","tag-vegetarian-recipes","cat-780-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2009\/05\/tvp1.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/1003"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=1003"}],"version-history":[{"count":3,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/1003\/revisions"}],"predecessor-version":[{"id":8651,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/1003\/revisions\/8651"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/8750"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=1003"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=1003"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=1003"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"Chili\"](\"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2009\/05\/tvpchili.jpg\" "\\"Chili\\"")
\n<\/strong>
\nPlace all ingredients listed below in\u00a0a slow cooker. Stir until ingredients are well mixed.\u00a0 Cover and cook on low for 7 to 8 hours. Enjoy!
\n<\/strong>
\n2 (15 oz.) cans kidney beans, rinsed and drained
\n1\u00a0(15 oz.) can\u00a0garbanzo beans, rinsed and drained
\n1\u00a0(15 oz.) can corn, rinsed and drained
\n2 (14.5 oz.) cans diced tomatoes, do not drain
\n1 bell pepper, chopped
\n1 onion, chopped
\n2 tablespoons garlic, minced
\n\u00bd teaspoon ground cumin
\n\u00bd teaspoon dried oregano
\n\u00bc to \u00bd teaspoon black pepper
\n1 tablespoon chili powder, add more or less to taste
\n4 to 5 cups tomato juice, low sodium
\n1 cup Textured Vegetable Protein<\/p>\n","protected":false},"excerpt":{"rendered":"