In this guide about TVP, I’m going to share with you what the abbreviation stands for, where to buy it, how to use it and I’m going to share my favorite recipes using TVP! Let’s get started!
When I went vegan 5 years ago, I started veganizing classic, traditional recipes. And because I live in Austria (Schnitzel is our national dish, you figure how meat-centric our cuisine is) I needed a good alternative for all the meat in the recipes and I found it by using TVP (= Textured Vegetable Protein). It was an easy way to still indulge in the known and beloved dishes, without all the animal cruelty.
TVP definitely has helped me transition to a vegan diet, it made the process of adapting a plant-based diet a whole lot easier. Now, 5 years in, I still love meals made with TVP and I always have a stash of all kinds of different forms of TVP at home.
I love TVP because
- it can be stored at room-temperature like forever,
- is inexpensive,
- it expands when cooked, so it doesn’t need much space when storing it
- and it’s versatile!
What is TVP?
TVP stands for Textured Vegetable Protein, often also called soy meat, soya chunks/granule/slices. It is made out of defatted soy flour, which is extruded into shapes (such as granule, flakes, chunks, slices, strips, nuggets,…). Because there are so many different kinds, they can be used for all kinds of recipes – I’ve included my favorites below!
Where to buy TVP?
TVP can be found in natural food stores, supermarkets (often in the bulk section), or ordered online. You might not be able to find all shapes of TVP, but they are getting more and more popular and should pop up in more stores with time.
Nutritional info on TVP
As the name already suggests, it is high in protein (actually much higher than meat). It contains a wealth of complete soy protein and it’s a great source of dietary fiber, iron and magnesium. It’s also naturally gluten-free.
How to use TVP
For the slices, chunks and strips, it’s best to cook them in water or veggie broth until they are soft and about double the size. For the granule, put them in a pot, add just a splash of water and let it cook on medium to low heat until the water has been absorbed. The granule should be soft and can be used in any kinds of sauces.
Awesome vegan recipes using TVP
Don’t forget to bookmark or pin this page, so you’ll always have TVP recipes at hand!
Let me know, have you tried TVP? What are your favorite recipes with textured vegetable protein?
You do the most amazing things with TVP of anyone I’ve ever seen! And it’s so much more fun and versatile than buying the frozen meat-mimic products that have already had their shape/flavor decided :)
Aww thank you! I’m still amazed by the texture sometimes. Just two days ago, I made “chicken fingers” aka breaded tvp strips and stored leftovers in the fridge – especially those cold tvp strips are so crazy similar to meat. More people need to know about this :D :D
I’m breastcancer patient estrogen positive. Is this soya product good for me to eat . I’m a vegetarian
Hi Gurdip, it’s best to ask a Every Registered Dietitian or Nutritionist. I haven’t studied in that field :)
I’ve never found TVP anywhere in my state. I’ve been to PCC and Whole Foods, and a near by Co-op. None of those places have it. I haven’t asked them but I’ve looked. And I don’t see the point in ordering it online….having to WAIT for something like this is ridiculous.
I’m sorry you couldn’t find them, Darrin. A few years ago, I always had to order them online, now we have them in regular supermarkets. I’m from Europe, but I’m sure they will pop up in stores in the US too sooner or later.
So where do you buy your different sizes of TVP? I can only find the granules for a reasonable price and readily available. Thanks!
In Austria, we have many different forms of TVP in the stores, but here’s a website where you can order it online. They also ship to the USA. I used to order it from there all the time before it hit the shelves. :)