I’ve recently discovered TVP or textured vegetable protein and I’m both intrigued and delighted.
I’ve resisted using TVP because I thought it would taste dry and bland. And you know what? It is dry and bland. So is flour until you do something with it.
TVP is also genius. It’s made from defatted soy flour, a by-product of extracting soybean oil. TVP is high in protein and fibre, it costs next to nothing (I bought a three-cup bag of dried crumbles for 75 cents!) and it’s versatile.
I have only begun to experiment with this amazing ingredient. The first big hit is soyrizo – my vegan version of spicy chorizo sausage crumbles.
I’ve been adding soyrizo to chili (recipe coming soon)
And to nachos and pizza and spaghetti sauce.
I’d love to hear how you plan to use soyrizo.
1 cup TVP
7/8 cup boiling water or vegetable bouillon (that’s 1 cup of water with two tablespoons of water removed)
1 tsp vegetable bouillon powder, if you’re not already using vegetable bouillon
1 tsp salt
½ tsp smokey paprika
1/4 tsp cayenne pepper
2 tsp chili powder
Mix all the dry ingredients in a heat-proof bowl, mug or jar. Pour the boiling water over top and stir the moistened crumbles. Let sit for five minutes before using, or store in the fridge for up to four days.