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 last but not least my favorite recipes using TVP! Let’s get started!
When I went vegan 10 years ago, I started veganizing classic, traditional recipes. And because I live in Austria (Schnitzel is our national dish, you go figure how meat-focused our cuisine is) I needed a good alternative for all the meat in the various dishes. And I found it by using TVP (= Textured Vegetable Protein).
It was an easy switch and allowed me to indulge in all the traditional dishes I grew up with without the need for meat.
TVP definitely has helped me transition to a vegan diet, it made the process of adopting a plant-based diet a whole lot easier. Now, 10 years in, I still love meals made with TVP and I always have a stash of various types of TVP at home.
I love TVP because
- it can be stored at room-temperature – like forever,
- it 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 granules, 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!
- Chunks – this kind is great for stews and goulash
- Slices or medallions – are perfect for vegan schnitzel or TVP burgers.
- Strips or curls – you can use it in curries like butter ‘chicken’ or bread it like ‘chicken’ strips.
- Granule, crumble, or mince – this type is ideal for meaty bolognese, lasagna, or chili.
Where to buy TVP?
TVP can be found in health food stores, supermarkets (often in the bulk, vegan, or healthy section), I’ve also seen them in Asian and Indian stores, 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.
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. This will take about 5-10 minutes.
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 kind of ‘meaty’ sauce. Because of its smaller sauce, it cooks much faster than the larger kinds of TVP.
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?