Textured vegetable protein (soya chunks) is a versatile substance, different forms allow it to take on the texture of whatever ground meat it is substituting. Using TVP, one can make vegetarian or vegan versions of traditional meat dishes, such as chilli con carne, spaghetti bolognese, sloppy joes, tacos, burgers, or burritos. Soy protein can also be used as a low cost/high nutrition extender in comminuted meat and poultry products, and in tuna salads. Extension may result in diminished flavour, but fat and cholesterol are reduced.
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