VEGETARIAN LESSONS FOR LAZY DUMMIES (Part 3 of 4)
feat. TVP or Textured Vegetable Protein [photo from Funkinutt]
[Last last week, I had my own “Vegetarian Cooking 101”. Not that what we prepared was the most basic of vegetarian fare, but that it was simple enough to do, and that I got some vegetarian cooking fundamentals when I got introduced to Chia Seeds, Nutritional Yeast, Liquid Aminos and TVP (Textured Vegetable Protein).
I also decided to do a wee bit of research on my own, and here’s the super simple low-down (I didn’t go all-out geek, I promise!) for those of you exploring vegetarian fare as well.]
TVP or TEXTURED VEGETABLE PROTEIN
What is it? TVP is also known as textured soy protein (TSP), soy meat, or soya meat, which is made with soy flour. [ref] It is available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes. [ref]
What is it used for? It is used in place of meat in vegetarian diets, or as a low-cost extender in meat dishes such as tacos, “corned beef”, chili, burgers, and meatballs.
What are its health benefits? It’s packed with PROTEIN! Because it is normally used in the place of meat, it also reduces fat and cholesterol intake.
Any known risks? In feeding experiments, the use of SPI (soy protein isolate, which TVP essentially is) increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc. [ref] So you might want to find supplements or other food sources for these nutrients if you’re on a regular TVP diet, which I wouldn’t really recommend.
Where can I get it? If you’re still curious to try it out after my last answer, you can get it from Magic Bread Bakeshop (post coming up next!) for P30-P45/pack. I think it’s worth exploring, if only to understand different vegetarian options better. :)
Off to free yoga at White Space,