TVP

You may have seen these three letters before and wondered just what they stand for? You may even have spied TVP in our bulk bins at Hopper and wondered just what these mysterious flakes are? If you’re vegan or vegetarian, chances are that you’ve probably eaten it, perhaps even without knowing! In the meat-free world, it’s super popular to use in bolognese, taco fillings, burgers, hot dogs, and chilis due to its texture and abilities to take on the flavour of what it’s added to.

TVP stands for textured vegetable protein but also goes by soy meat, textured soy protein, and soya chunks. Invented in the 1960s as a “meat extender”, TVP is made from defatted soy flour and comes in a variety of shapes and sizes - from curls and chunks to the flakes that we stock here at Hopper!

TVP doubles in size when mixed with liquid and takes on the flavour of the spices and sauces that it’s cooked in, has super long shelf life and is lightweight. Because of this, whenever I go backpacking, I’ll bring some with me. Ya never know when you’ll need to make a cheeky chilli! 

To cook TVP, soak in hot water or stock for 10 minutes or until it gets all squishy. Keep in mind, it is flavourless and thus best added to saucy and flavourful meals. Most meals will call for it to be added dry so it gets a chance to soak up all that delicious flavour!

An excellent source of protein, calcium, phosphorus, iron, magnesium, vitamin B-12, and folic acid, TVP is a hidden gem for meat-free meals! We had a lot of fun experimenting this week with vegan meatballs made using TVP!