Today's ingredient is textured vegetable protein (TVP), also known as textured soy protein (TSP), which is made from defatted soy flour. TVP made from soy flour contains 50% soy protein and, once rehydrated, can be used as a meat replacement or supplement.
Textured vegetable protein is sold as granules, small dry chunks or flakes. It is like tofu in that it has no real flavor of its own, so it easily accepts the flavor of spices, sauces or marinades. Stored dry at room temperature, it has a shelf life of at least a year, but once liquid has been added to it, it should be used immediately or kept in the fridge for no more than a few days.
TVP is very lightweight, and for that reason, handy for campers and hikers. It's also useful in following a Kosher diet, since it is neither a dairy nor meat product. (Meat and milk must be kept apart in Kosher diets.) For example, it would be possible to have a meaty-tasting tomato sauce used in a casserole with grated cheese and still adhere to the Kosher dietary laws. And, of course, for those of us who are vegetarian and gluten-free, it is a great help in the kitchen. Here's a wonderfully rich and high protein pasta sauce I use frequently.
CREMINI MUSHROOM PHONEY BOLOGNESE™ SAUCE
1/2 c TVP
1c boiling vegetable bouillon
3T olive oil
2 large onions
10 oz cremini mushrooms, sliced thick
4 large garlic cloves
1T dried basil
1/2 c chopped Italian (flat) parsley
1/2 c chopped black olives
3 28oz cans crushed tomatoes
Mix TVP and broth. Let sit until liquid is absorbed.
In large soup pot add oil, TVP, all but tomatoes.
When onions are translucent, add tomatoes.
Cook on medium 30 mins or low 2 hours (preferred), stirring every 15 mins.
Note: TVP is available at most health food stores and Whole Foods Markets, or on line from Bob's Red Mill, Vitatcost, IHerb, Barry Farm or other places on line.
For bouillon in this recipe, I generally use Better than Bouillon vegetable bouillon concentrate but it would also be good with mixed vegetable stock, tamari and water,mushroom stock or Bragg's aminos and water.