While the TVP chunks are rehydrating, let’s talk about the benefits of using vegetable broth. Vegetable broth adds depth and complexity to the TVP chunks, enhancing their overall taste. It’s also a great way to infuse additional nutrients into the dish, making it even more nutritious. Cooking the TVP Chunks If you're new to TVP (textured vegetable protein or should I say "Tuna-ey Vegan Proxy") then here's the lowdown. It's a super cheap, super versatile meat substitute made from soy protein. It's usually bought dehydrated and comes in all sorts of shapes and sizes. But when it comes to making the best vegan tuna salad or vegan tuna mayo, not all TVP is created equally. Here's my ranking for the top TVP shapes to use (from best to worst) when making this recipe! Many TVP producers use hexane to separate soy fat from soy protein, and trace amounts of the solvent are left after manufacturing. But the rodent studies that have been done suggest it would be almost impossible to get enough hexane from TVP to cause harm. [8] Measured levels of residual hexane in TVP are around 20 parts per million; [9] and studies in rodents suggest that 5 g/kg is the minimum dose at which undesirable effects may be observed. Note – add salt only if you’re making savory dish. For making sweets / desserts – then you can skip the salt. a b Clark JD, Valentas KJ, Levine L (1991). Food processing operations and scale-up. New York: CRC Press. pp. 134–7. ISBN 0-8247-8279-8.

A bowl of belly-warming vegan beef stew is just what you need to beat the cold weather blues. This flavor-loaded stew is savory with herbs and pepper and it has meaty TVP chunks, potatoes, carrots and celery adding tons of texture. Today, Beef Stroganoff can be found in many different countries, with each region putting its unique spin on the classic recipe. Stroganoff in the UK and US Vegan Stroganoff can be served with a variety of delicious sides to complement its rich flavors. Here are some ideas: Looking for vegan patties that are actually meaty and not mushy ? Well, you definitely must give these TVP burgers a try! They are pretty easy to make, and everything is ready in just under an hour. They make a really great meatless meal that both vegans and meat-eaters will enjoy! All-purpose flour: I’ve only made this vegan stew recipe using all-purpose flour, but you could probably use a different type of flour. Use our gluten-free flour blend for a gluten-free version of this recipe.Absolutely! TVP chunks can be made in advance and stored in the refrigerator or freezer for later use. To freeze the chunks, place them in a freezer-safe container and store them for up to two months. When ready to use, thaw them in the refrigerator overnight before reheating. Are TVP Chunks Suitable for Vegans and Vegetarians? Soya chunks or Soya granules by it nature can easily absorb any flavor when cooked . And it is easy to prepare many healthy plus tasty dishes. Vegan Kung Pao ready to serve, a great comfort dish. The chilli gives it a fantastic spicy punch, to get your taste buds tingling.

TVP is usually made from high (50%) soy protein, soy flour or concentrate, but can also be made from cottonseed, wheat, and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. [1] The defatted thermoplastic proteins are heated to 150–200°C (300–390°F), which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef [6] [7] and, when cooked together, will help retain more nutrients from the meat by absorbing juices normally lost. [6] Alternative way to drain water instead of using hands –pour the boiling water with granules into a fine meshed sieve , then show the mesh in under the tap water and rinse it. Use a tablespoon / flat bottomed spatula and press hard the granules and remove excess water ( use fine mesh sieve for better results). TVP stands for textured vegetable protein. Sounds delicious, doesn’t it? You may also have heard it called by its other names: soy curls, textured soy protein, tvp mince, soya chunks and soy meat. All of these names are equally terrible. Frozen peas: you could also use canned peas, but in that case, add them at the end (about 5 minutes before this hearty vegetable stew is ready).

Although only created in the 1960’s, our Organic TVP is a kitchen legend.

Before we delve into the recipe, it’s essential to understand what TVP is and why it has become such a popular meat substitute. Textured Vegetable Protein, as its name suggests, is a plant-based protein made from soybeans. It undergoes a process that extracts the soybean oil, leaving behind a high-protein, low-fat food product. The result is a dry and granulated substance that resembles meat in texture and appearance. For example, in Germany, Stroganoff is known as "Geschnetzeltes" or "Zürcher Eintopf." The German version typically consists of thinly sliced meat, often veal or pork, cooked with onions and mushrooms in a creamy sauce. It is commonly served with noodles, rice, or potatoes. TVP is actually an abbreviation for Textured Vegetable Protein. However, you may come across the words Textured Soy Protein (TSP), Soy Meat, or Soybean Meat as well. In any case, the dish gained popularity not only in Russia but also internationally. It became particularly popular in the United States during the mid-20th century, where mushrooms were a common addition, and the stroganoff was often served over rice or noodles. The most widely-used type of TVP is the small crumbles or granules. Once cooked it resembles ground beef and is often used for spaghetti Bolognese, chili, taco meat, sloppy Joes, soyrizo, shepherd’s pie, etc.

Furthermore, TVP production has a much smaller environmental impact than animal agriculture. The production of meat requires vast amounts of resources, including water, land, and feed. In contrast, TVP production utilizes fewer resources, making it a more sustainable choice for the planet. By choosing TVP, individuals can contribute to reducing their carbon footprint and promoting a more environmentally friendly food system. Mashed potatoes: Creamy mashed potatoes, either made from regular potatoes or sweet potatoes, pair well with the Stroganoff sauce. Or go for a scoop or two of delicious Traditional British Champ [mashed potatoes, turnips and cabbage].For this Vegan Kung Pao we used Textured Vegetable Protein Chunks, otherwise know as soya chunks, made from 100% soya beans. Refrigerate: Store the leftover Stroganoff in the refrigerator within two hours of cooking. It should last for 3-4 days when properly stored. If you don't plan on consuming the leftovers within this time frame, consider freezing them instead. Leftover stroganoff is perfect for creating new dishes, making it worthwhile to prepare two batches at once to ensure the next day's dinner is sorted! Have you heard other vegans talking about TVP and wondered what it was? Maybe you’ve seen this strange product in your bulk food store and are curious about how to cook it. In this post I’ll tell you exactly what TVP is, how to cook it and give you some awesome TVP recipes to get you started with this versatile vegan meat alternative!