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.
OK, SO WHAT ARE THESE NUTRITIONAL BENEFITS?
Well, as a delicious slap in the face to the ‘where do you get your protein?’ brigade, TVP has a higher protein content than meat. It is fat free, cholesterol free, and usually gluten-free (check the packaging) and is low in calories. With a moderate amount of carbohydrate, and a reasonable fibre count, TVP makes an excellent, low energydense/ high volume food choice.
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