Cooking with TVP
Oh TVP, what the hell are you? Most vegetarians, vegans, and maybe even a few omnivores have heard of TVP, but many many more are very confused as to what it is. TVP stands for Textured Vegetable Protein. If you've ever purchased fake bacon bits, they are made of TVP. Vegans from way back used TVP as a meat replacement, but as modernity has hit us, so has better alternatives for replacing meat in the meatless diet. The reason for this is that TVP can be very boring, and, if not cooked correctly, not very tasty.
I am in the camp, however, that TVP is a great staple to have around. It can mimic ground meat easily, is incredibly cheap (Bob's Red Mill makes it, and if you have a Natural Grocers near you, they have it cheap in their bulk section), and stores indefinitely. The trick is knowing how to work with it. Well, never fear! I'm here to help.
I use TVP as "meat" for spaghetti sauce, taco filling, biscuits & gravy, and a host of other things. So here's what you do.