Textured Vegetable Protein

Also indexed as: TVP

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Preparation, uses, and tips

To rehydrate, add 3/4 to 1 cup (180 to 250mL) of boiling water to 1 cup of TVP and let it stand for 10 minutes or until the water is absorbed. Once rehydrated, TVP granules can be used as a substitute for beef mince in recipes such as chilli, spaghetti sauce, and tacos. TVP is also available in chunks that can be used to replace meat in stews and soups. It is sometimes flavoured to taste like beef, sausage, or chicken.

People who are allergic to soya should avoid TVP. Flavoured TVP varieties may contain a high amount of sodium.

Buying and storing tips

Some varieties of TVP contain salt, flavourings, and other additives, so be sure to read labels carefully before purchasing. Dehydrated textured vegetable protein keeps well at room temperature for up to 6 months if stored in an airtight container. Rehydrated TVP should be kept refrigerated and used within 5 days.

Varieties

TVP is usually sold as a dehydrated product that must be rehydrated before using. It is available plain or flavoured and in granular or chunk form. TVP is also available as a prepared frozen product made to resemble beef mince.

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Nutrition Highlights

Textured vegetable protein, 1 oz. (30g)
Calories: 80
Protein: 15g
Carbohydrate: 9g
Total Fat: 0.3g
Fiber: 6.0g
*Excellent source of: Iron (10mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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