Textured vegetable protein is also called textured soy protein, commonly known as vegetable protein or vegetarian meat. It is extracted from defatted soy flour by squeezing and extracting from defatted soy flour, and its by-product is soy oil. Vegetable protein is easy to cook, and its protein content is equivalent to real meat but without fat, which is good for health without losing the sense of deliciousness.
Textured Vegetable Protein (TVP) was a mainstay of 1970s and 1980s vegetarian cooking, and it’s still commonly available at most natural foods stores. But the stuff has gotten less popular over the years as the quality of vegan meats has improved.
TVP was originally developed, not for the sake of pleasing vegans, but as a cheap way to extend hamburger and other ground meat products. But the stuff caught on in the vegetarian community during the 1970s because, seasoned appropriately, it could be made into dishes that were capable of fooling meat eaters.
As its name implies, TVP is essentially pure protein. The product is made by processing soybeans in a way that removes all fat and carbohydrates. Like tofu (another soy-based ingredient) TVP readily absorbs the flavors of any recipe it’s a part of, making it an extremely versatile cooking ingredient.
TVP is mainly extracted from soybeans, but can also be obtained from cottonseed, wheat and oats. It is a combination of protein. It can be extruded into various shapes (blocks, slices, blocks, grains and ribbons) and various sizes, and will expand when exposed to heat at the discharge port. The defatted thermoplastic protein can be heated to 150-200°C; and it is denatured into fibers, insoluble, porous, and can be soaked in liquid to absorb 3 times its own weight.
When the extruded protein mixture melts out of the machine, it will suddenly change into a fluffy and dry solid under a sudden drop in pressure. When 50% of the protein reaches dryness, the vegetable protein can absorb water at a ratio of 2:1, and 16% of the protein will be lost in the process, which is very close to real meat. The high-quality textured vegetable protein TVP can be combined with Meat is mixed in a ratio of 1:3 (TVP: meat) without reducing the quality of the final product. Sometimes it is necessary to add this kind of vegetarian meat to make up for the lack of meat; its main purpose is as a substitute for meat, at a price It is only one-third or less of real meat, and will not shrink or lose weight during cooking.
How to Cook Textured Vegetable Protein Chunks?
Textured vegetable protein is a meat replacement made by isolating proteins from soybeans. The protein isolates are then dried for improved packaging and storage. Textured vegetable protein is most commonly available in the Western world as granules and chunks. The chunk form is preferred by many vegetarians and vegans because its texture resembles that of meat. Although cooking with textured vegetable protein chunks is not complicated, it does require preparation and practice to achieve an appetizing texture and flavor.
Measure about 1 cup of textured vegetable protein chunks using a measuring cup. Place the chunks in a bowl or other waterproof container.
Pour 2 1/2 cups of water over the textured vegetable protein chunks. Allow the chunks to absorb the water for 30 minutes.
Add a marinade such as tamari, vegetable broth or rice vinegar to the reconstituted textured vegetable protein chunks. Allow the chunks to absorb the marinade for 30 to 60 minutes. Leave the chunks in the marinade overnight to maximize flavor.
Add spices and herbs such as cayenne pepper, basil, rosemary, thyme, garlic or ginger to the chunks and mix to blend. Refrigerate the mixture for at least 30 minutes to allow the textured vegetable protein to absorb the flavors of the herbs and spices.
Transfer the marinated textured vegetable protein chunks to a lightly-oiled frying pan. Fry the chunks over medium heat for eight to 10 minutes, or until they begin to brown.