Protein sources, such as legumes, tempeh, seitan, tofu and textured vegetable protein, are important meat alternatives in vegetarian diets. Available in dry granules or in chunks, textured vegetable protein adds meaty texture to vegetarian dishes. A common ingredient in veggie burgers, textured vegetable protein is also often mixed with ground beef as an extender.
Identification
Textured vegetable protein, commonly referred to as TVP, is usually derived from soy flour, but it can also be made from soy concentrates or isolates, according to the Illinois Center for Soy Foods. Using an extrusion process that removes the oil and fat, soy is texturized into dry granules or larger chunks. TVP is often an ingredient in veggie burgers, crumbles and other meat substitutes.
Function
Often a staple in vegetarian diets, dried TVP works well as a meat substitute and helps vegetarians meet recommended protein intakes. High in fiber and protein, textured vegetable protein boosts the nutritional value of chili, soups and stews in both vegetarian and non-vegetarian dishes. Textured vegetable protein can be used with ground beef or as an alternative to ground beef or stew beef in a variety of recipes, according to the Illinois Center for Soy Foods.
Features
The exact nutritional value of textured vegetable protein depends on the brand, but generally contains about 252 calories, 50g protein and 16g fiber per cup in dry form, according to the Illinois Center for Soy Foods. The Vegetarian Resource Group lists the protein content for 1/2 cup cooked TVP as 8g, which contains about 100 calories.
Considerations
Other common names for textured vegetable protein include textured soy protein and textured soy flour. Like tofu, textured vegetable protein takes on the flavor of other ingredients in a recipe. Textured vegetable protein should be stored in a sealed container to extend shelf-life. For some recipes, textured vegetable protein needs to be rehydrated prior to cooking. To rehydrate, the Illinois Center for Soy Foods recommends adding slightly less than 1 cup of boiling water to 1 cup dry granules or chunks; the absorption process takes about five minutes. Dry granules or chunks can be added directly to recipes with a high liquid content, such as chili, soup or stew.
Potential
TVP can help meet protein recommendations in both vegetarian and non-vegetarian diets. Base your target protein intake on your dietary needs. Most adults need the equivalent of 5 to 6 oz. from the meat and beans group daily, according to the U.S. Department of Agriculture. For example, a small hamburger counts as 2 to 3 oz. from the meat and beans group.
Member Comments