Friday, December 4, 2009


Every day this month a different ingredient useful to gluten-free vegetarian cooks will be explained, and a recipe using this ingredient will be provided. Here's hoping this will be helpful whether you're organizing a new gluten-free pantry or are an experienced gf cook!

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.


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 oregano

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.


gfcfmom said...

What a GREAT blog you have. I would want people to know the dangers of soy...
Of course we all have some things in our diet that can be improved.

G.F.Veg said...

my mom would always say, a varied diet is a good one (and with certain limitation for me like being vegetarian and gluten free) i try to not eat too much of any one thing, dont always succeed, but try. read the link you provided and links from that. very very interesting....thanks for writing and so glad you like the blog.

Louise said...

Thank you soo much for this!! I'm Gluten & Lactose free & with Hypoglycaemia - spand have never been able to sustain y blood sugar without eating at the very least chicken or fish - but I HATE eating meat! Not so much fish but chicken - so want to once again try experimenting with a vegetarian diet & suddenly thought of TVP as an option & came across your blog in mupy search :o)

Cant wait to try it! :o)