Times are tight and grocery prices keep creeping up. Every trip to the store feels like an Olympic event in budget gymnastics. This week, we’re talking about how to stretch your ground meat recipes without losing flavor, texture or protein.
There’s a secret ingredient that can help you do just that, and you’ve probably eaten it hundreds of times without realizing it: TVP, or textured vegetable protein.
Made from defatted soy flour, TVP is a shelf-stable, affordable and versatile plant-based protein.
You’ve likely had it in store-bought chili, burritos or frozen entrees, quietly adding bulk, texture and nutrition without changing the flavor.
Used on its own, it’s a blank slate, like tofu, so seasoning and cooking technique make all the difference. Treat it right, and you’ll have something meaty, savory and delicious.
