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.
And that's why we're into it
IKEA’s Oddball New Collection Is Finally on Sale
A Month of German Desserts
New! Graphic Handwoven Baskets
Add Felt to Your Home
Dinnerware from the World's Best Restaurant's Ceramicist
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)