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| − | [[Image:Textured vegetable protein.jpg|thumb|right|Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as a supplement to bulk out a meat dish.]]
| + | {{wikipedia::Textured Vegetable Protein|Textured Vegetable Protein}} |
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| − | {{ingredient}} | [[Cookbook:Soybean|Soybean]] | |
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| − | '''Textured vegetable protein''', also known as '''textured soy protein,''' is a [[Cookbook:Meat|meat]] substitute made from defatted soy flour, a by-product of making [[Cookbook:Oil|soybean oil]]. It is quick to cook, high in protein, and low in fat.
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| − | Textured vegetable protein comes as small dry chunks or flakes when bought in bulk. It has little flavor of its own and needs to be rehydrated and flavored (both can be accomplished in the same step), then added to cooking. | |
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| − | Textured vegetable protein is a versatile substance, different forms allowing it to take on the texture of whatever meat it is substituting for. Using textured vegetable protein, one can make [[Cookbook:Vegetarian cuisine|vegetarian]] or [[Cookbook:Vegan cuisine|vegan]] versions of popular dishes like [[Cookbook:Chili|chili]], [[Cookbook:Sloppy Joe|sloppy joe]]s, [[Cookbook:Taco|taco]]s, [[Cookbook:Hamburger|burger]]s, et cetera.
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| − | Textured vegetable protein can be found in natural food stores and large supermarkets, usually in the bulk section. | |
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| − | {{wikipedia|Textured_vegetable_protein}}
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