How to Make TVP (Textured Vegetable Protein)

TVP, or textured vegetable protein, is a delicious alternative to ground meat. You can use it in tacos, in nachos or by itself sauteed with vegetables.

Instructions

Difficulty: Easy

Things You’ll Need:

• TVP- Textured Vegetable Protein
• rosemary
• coconut milk (optional)
• colander
• frying pan
• olive oil
• chili paste
• zucchini
• kosher salt
• black pepper

1. Use about a 1:1 ratio of water to TVP when initially soaking it let it soak in for about 20 minutes or until the water is mostly absorbed. Put it into a colander and squeeze out the extra water.
2. While the TVP soaks, have a frying pan ready on high heat with a little bit of olive oil, kosher salt, black pepper, and chili paste
3. Chop up the rosemary, the fresher the better and put half of it in the oil mixture.
4. Once the mixture is hot throw in some chopped zucchini or any vegetable that has a lot of water but isn't fleshy. Grill for a little bit, but do not fully grill, and add the TVP.
5. After you throw in the TVP, turn it down to medium heat, and let it all cook together. You can cook it to preference, but either way it'll take some time, usually around 10-15 minutes.
6. Put in the rest of the rosemary, and salt it to taste. The TVP can cook anywhere from the consistency that it starts out with (watery) to that of dry taco meat- and most ways in between are just as good. Enjoy!

Tips & Warnings

• Use a bigger pot or pan than is necessary so you can mix in other vegetables while the TVP cooks
• When initially soaking the TVP you can use water, coconut milk, or a mix of both
• Add grated sharp cheddar after the TVP is cooked for a little zing!
• Don't add tomatoes to the recipe, it makes the TVP soggy
• Mix TVP frequently so it doesn't burn.