How to Reconstitute TVP

TVP, or textured vegetable protein, is a meat substitute made from soybean flour. Low in fat and cholesterol, yet containing all the nutritional benefits of soy, TVP can be used in most recipes calling for ground or cubed meat. TVP comes in three forms: flakes, crumbles and chunks. TVP is available in a variety of flavors, such as chicken, ham or beef and, except for the bacon flavor, should be reconstituted before eating.

Difficulty: Easy

Instructions

Things You'll Need:

• Measuring cups Large bowl Wire mesh colander Saucepan

Reconstitute TVP flakes or crumbles

1. Measure 1 cup of TVP flakes or crumbles in a large bowl.

2. Pour 5/8 cup of boiling water over the flakes or crumbles in the bowl.

3. Allow the TVP to absorb the water for 10 minutes.

4. Drain the TVP of extra water using a wire mesh colander. The TVP is now ready to use as a ground meat substitute.

Reconstitute TVP chunks

5. Place the desired amount of TVP chunks in a saucepan and cover with water.

6. Bring the water to a boil over medium-high heat. Turn the heat down to simmer.

7. Simmer the TVP chunks for 15 to 20 minutes.

8. Drain the chunks in a wire mesh colander and add to the desired recipe.

Tips & Warnings

• If you're cooking spaghetti sauce or soup, TVP flakes or crumbles can be added directly to the sauce or soup without reconstituting. The liquid in the soup or sauce will reconstitute the TVP while it is cooking. Bacon flavored TVP crumbles can be used dry, much as you would bacon bits. TVP is available at most health food stores and in some grocery stores. TVP is a registered trademark name of ADM (the Archer Daniels Midland Company).

References

• Cooking With Textured Vegetable Protein (TVP), Oregon State University Extension Service
• The TVP Cookbook, by Dorothy R. Bates, The Book Publishing Company, 1991

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