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Digital Subscriptions > PlantBased > Apr-17 > ESSENTIAL GUIDE TO TVP

ESSENTIAL GUIDE TO TVP

This retro classic has stood the test of time

When it comes to vegan protein sources, one contender has been on the meat-free scene for decades. TVP – which stands for textured vegetable protein – has long been a favourite among plant-based eaters. Much loved for its versatility, TVP comes in both chunks and smaller flakes. Also known as soya chunks or soy meat, it can be used to replace beef mince in a number of dishes including chili and bolognese sauce, in soups, stirfries, or almost any type of dish you can imagine. The name is somewhat of a misnomer: TVP is actually made from defatted soya flour. The product is sold dry, and has to be rehydrated before use. Dry TVP has a long shelf life, and makes a good cupboard staple. Once rehydrated, it must be consumed within a few days. TVP was invented in the 1960s, but really took off in the early 70s, when it was approved for use in school lunches. While it is a good vegan product, it is often used by the food service industry to bulk out meat dishes containing mince, as doing so saves money, reduces fat, and adds nutritional value to a dish.

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About PlantBased

Throughout history, food has been considered more than just nutrition. It brings people together, and can represent your culture, values, and ethics. As we have become more globalised, so too has our access to different cuisines. With this in mind, we like to try and visit food from all over the world, and this issue is no different. There are few things more satisfying than preparing delicious platefuls of vegan delicacies to share with friends and family. That’s why we’ve put together a special feature on how to prepare perfect sushi and onigiri. While you may immediately think of raw fish when you think of this type of cuisine, rest assured – anything that can be cooked, can be cooked vegan. When you cut animal proteins from your diet, an excellent go-to is pulses. From lentils to chickpeas and beyond, these perfect little packages are not only nutritious, but tasty too. We give you the full lowdown – as well as some recipe inspiration too. Angela Liddon burst into the blogosphere several years ago, winning immediate praise for her charming style, and brilliant plant-based recipes. Now she’s releasing her second book, she sat down with Cook Vegan, to share her thoughts on food, health, and more. Our essential guide this issue is all about textured vegetable protein. Also known as TVP, this retro classic has earned its place on veggie tables nationwide, so we decided to tell you all about it - as well as throwing in a few recipes so you can give cooking it a go. Cooks who want to try their hand at prepping some French cuisine are in luck too. Chef and Instagrammer Gaz Oakley has put together some delicious exclusive recipes just for Cook Vegan readers. While these dishes look great and will certainly make a fantastic impression on your taste buds, they are easy to put together, and use ingredients you can easily buy anywhere.

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