Comments on: Preparing & Cooking Textured Vegetable Protein

By: Robyn Carbines

Robyn Carbines — Wed, 20 Jun 2018 03:22:37 +0000

I want to make a slow cooked massaman curry using tvp chunks do i still need to soak them or can they just go in dry with everything else and will that be enough to rehydrate them

By: UV

UV — Mon, 23 Oct 2017 22:25:14 +0000

In reply to Arcelia.

Hello Arcelia. That’s a great question. Unfortunately we don’t have an answer that we are confident giving you at this point as we don’t have any data to back that up.

But if you look at dry vs roasted nuts (for example), each nut reacts differently to the change. Some nuts are “better” roasted where others are “better” raw.

For now, I would stick to the nutrional value of TVP as is and try and find a study that compares the properties of roasted vs non-roasted to get any conclusive results.

Good Luck.

By: Arcelia

Arcelia — Sat, 21 Oct 2017 22:13:37 +0000

Does roasting TVP change/damage its nutritional value?

By: UV

UV — Sun, 15 Oct 2017 00:28:56 +0000

In reply to Emmy. Hi Emmy. Thanks for your question. You needn't drain the TVP. The TVP should soak up the broth fully and will take on a fluffy like texture. Hope that answers your question!

By: Emmy

Emmy — Fri, 13 Oct 2017 11:50:54 +0000

After soaking the tvp will it need to be drained?

By: UV

UV — Sat, 10 Jun 2017 14:50:51 +0000

In reply to Peggy mcgrady.

Hey Peggy, thanks for your comments!

To be honest, I’m not sure if there are any TVP cookbooks specific to the Vegan diet. If we find something we’ll be sure to post it.

By: Peggy mcgrady

Peggy mcgrady — Sat, 10 Jun 2017 06:23:06 +0000

Where can I get tvp cook books with the recipes I see here.