TVP - What is it and 25 of the Best Recipes to use it! (2025)

FAQs

What is the best use of TVP? ›

You'll find it most commonly as TVP crumbles, which are a good replacement for ground beef in recipes like chili, sloppy joes, bolognese, etc. The larger TVP chunks are great in stews or stir fries (think: vegan kung pao chicken). And if you've ever heard of soy curls, these are also TVP in strip form!

In short, the answer is yes. While TVP is a processed food, it's derived from a healthy ingredient and provides a complete source of plant-based protein essential to one's health. That being said, like anything, TVP should be enjoyed in moderation. Additionally, it should not be your only source of protein.

Textured vegetable protein, also known as TVP, is a common ingredient used by plant-based cooks to recreate the meaty texture of traditional comfort food recipes. Used to make everything from vegan lasagna to plant-based chili, knowing how to cook with TVP will undoubtedly take your plant-based meals to the next level.

Measure a 1:1 ratio of TVP and water and pour the TVP into the water. Allow the TVP to soak in the water for roughly 20 minutes allowing the TVP to absorb the water and become moist and fluffy.

What are the disadvantages of TVP? The main disadvantages of including this product in your diet include: Difficulty digesting soy properly — When soy is not fermented (soaked and sprouted), it can be hard to break down due to antinutrients it contains, which block some of its minerals from being absorbed.

In learning how to make delicious plant-based recipes you can literally cut your grocery budget significantly. For example, 1 pound of ground beef will cost you around $6.00 at the time of this post. However, the same $6.00 of TVP will get you the equivalent of 5-6 pounds of ground "meat".

A hundred grams of TVP provides you with 4.06 mg of copper. According to the NIH, the body uses the trace mineral magnesium to maintain healthy blood sugar and blood pressure levels, as well as healthy muscle and nerve function.

Textured Vegetable Protein is a highly nutritious soy product. It's rich in complete protein and contains no fat, so it is an excellent alternative to meat. TVP® is made from defatted soy flour that has been cooked under pressure and then dried.

Textured Vegetable Protein® is an excellent alternative to meat and a vegan source of complete protein. TVP® easily absorbs the flavors of any recipe and makes delicious chili, tacos, meatballs and more. Note: Once TVP® has been rehydrated, it must be kept refrigerated.

Here's some things I learned while cooking, eating, and playing with TVP: You can eat it 'raw,' it's chewy but not tough like dehydrated chicken. It's pretty bland though.

What does TVP taste like? ›

Textured vegetable protein is dehydrated soybeans mixed with soy flour. Once dried, it is crushed into small pieces of varying size. The taste of TVP is neutral, similar to that of tofu, which also comes from soy.

In conclusion, while TVP is a processed food, it is not considered highly processed compared to many other food products on the market. Its nutritional benefits, particularly for those seeking plant-based protein sources, can make it a valuable addition to a balanced diet.

A: The ratio for TVP is 1 cup TVP to 1 cup water which equals about 1 pound of meat, and it is not flavored.

To replace 1 lb of ground meat: use 1/3 lb of TVP and 1 1/3 cups of boiling water or broth. Place dry TVP in a bowl and pour boiling water or broth over the granules. Stir and let sit for 5 to 10 minutes. Use as directed in your recipe.

A serving of 1/2 cup, or about 50 g of TVP, provides 24 g of protein (compared to 50 g of ground beef which provides 13.5 g of protein). It also provides 9 g of fiber and 0.5 g of fat, plus more than 40% of your daily iron needs.

It is devoid of saturated fat, cholesterol, and fat. It has few calories but is filling, so you don't need to eat much to feel satisfied. TVP is a heart-healthy food because it is high in fiber. High in protein: TVP is a rich source of protein with 51.5 grams of protein.

TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef and, when cooked together, will help retain more nutrients from the meat by absorbing juices normally lost.

Textured vegetable protein, also known as TVP, is a meat substitute featured in many vegetarian products. You may also have noticed it on the shelves of supermarkets or health food stores. Its unique texture and mild flavor make it a great addition to sauces, plant-based chili mixes, and veggie burgers.

Cholesterol: TVP contains no cholesterol, making it a heart-friendly option. Beef contains cholesterol, which can impact cardiovascular health if consumed in excess. Fiber: TVP has the added benefit of containing dietary fiber, which is absent in beef.