Textured Vegetable Protein (TVP) is small, dry chunks and flakes of concentrated protein from soy flour. When rehydrated, it will resemble minced beef (though not in colour, smell, or taste.) It is used in making many commercial vegetarian products.
You definitely need to use TVP as an ingredient in a recipe, as isn’t very interesting on its own.
Cooking Tips
Rehydrate with equal amounts of boiling water and TVP. Let stand for 10 minutes, drain off any water not absorbed. Use as directed in recipe.
Storage Hints
Store at room temperature for up to 6 months in a sealed container. Once rehydrated, refrigerate and use within 5 days, or freeze.