Textured Vegetable Protein

• Used as a ground meat replacement in chili, tacos, and pasta sauces to increase the protein content of vegetarian meals.- Incorporated into veggie burgers and meatloaf recipes to improve texture and reduce the amount of meat needed.- Added to soups and stews as a filler and protein source, absorbing the broth and adding substance to the dish.- Used in breakfast sausage patties or crumbles to create a vegetarian breakfast alternative, offering a similar texture to traditional sausage.- Mixed with breadcrumbs and seasonings to create a vegetarian stuffing or filling for vegetables, providing a hearty and flavorful component.- Blended into smoothies or protein shakes to boost protein intake, especially beneficial for vegan athletes or those seeking a plant-based protein source.

• Good source of plant-based protein, essential for muscle building and repair.
• Low in fat and calories, supporting weight management goals.
• Rich in fiber, promoting digestive health and regularity.
• May help lower cholesterol levels due to its soy content.
• Provides iron, an important mineral for energy and preventing anemia.
• Versatile ingredient that can be incorporated into a variety of vegetarian and vegan dishes.

Textured vegetable protein (TVP) is best stored in an airtight container in a cool, dry place away from direct sunlight. Properly stored, it can last for up to a year or even longer. Once rehydrated, TVP should be treated like cooked meat and stored in the refrigerator for up to 3-4 days. You can also freeze rehydrated TVP for longer storage.