How can texturized vegetable protein be used in cooking food?
First, try to use a plain TVP (sometimes called TSP) without flavorings or color, in granules. You can soak it in a flavored/seasoned liquid (like broth with herbs or miso). Suggested ratio is 2 c dry TVP to 3 c liquid. If you are putting it into soup, it can be added dry or presoaked -- just account for extra liquid either way. I use it to make a Sloppy Joe with sauteed onions and peppers, seasonings and tomatoes.
Sam is a trusted home cook.
Light it on fire..and use it to cook the food?
Okay, snarky answer...it's okay in a chili, or a taco mix.
Please enter a valid email address.
Well played. You deserve a cookie.
An Australian emblem, the Hanukkah doughnut that might have been & more
The Illustrated Biographies of 16 1/2 Global Desserts
Peanut Butter (or Tahini!) Brioche
48 of Ina Garten's Best Tips
Banana Bread, Two Ways
Christmas Tree Tricks
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.