What sounds a lot like plastic tubing is the most versatile vegan protein in existence. Textured Vegetable Protein, or TVP, are dried soy flakes and are a by-product of extracting soybean oil. They come in all different shapes and sizes, from tiny granules resembling ground meat…
Some of the most common questions I still get about veganism are about dairy – namely, why cut something out of your lifestyle if the animal isn’t killed to make it, like in the case of meat or silk? The truth is that just because the killing doesn’t happen up front, doesn’t mean that…
When you eat tofu out at a restaurant, it’s borderline perfection – chewy and dense on the inside, surrounded by a golden halo of crispy crust, bursting with flavour. How could anyone hate on this fantastic, delicious food? Then you try to recreate that dish at home…
In addition to tofu’s impressive protein and nutrient content, it’s also an incredibly versatile ingredient. In this article, I’m going to show you several ways that you can prepare your tofu along with different dishes to pair those methods with.
When it comes to vegan proteins, soy is usually the star of the show – from tofu to tempeh to soy dogs, it’s a big part of the lifestyle, for better or for worse. But maybe you’re allergic to soy, or you want to limit your soy intake, or you simply want one more protein in your arsenal…
Textured Vegetable Protein, or TVP, is something of a wonder food. The perfect combination of incredibly versatile, inexpensive, and an A+ nutritional profile. Made from dried, de-fatted soy flour, TVP is a complete protein and provides a hefty amount of your daily nutrients.