Q&A for How to Prepare Textured Vegetable Protein

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  • Question
    If a recipe calls for 1 lb. of hamburger, how much TVP do I use?
    Community Answer
    I use 1 cup of dry TVP and 1 cup of beef broth (or au jus or bullion) to reconstitute.
  • Question
    Can textured vegetable protein be browned like hamburger?
    Community Answer
    Yes, your cook time will probably be shorter, though.
  • Question
    How do I use expired lasagna?
    Community Answer
    Like out dated noodles, you cook it and eat it; it's still good for years to come.
  • Question
    What is the exact time it takes for reconstituted textured vegetable protein to spoil?
    Community Answer
    According to EnglishGratis.com, "When stored dry at room temperature TVP has a shelf life of more than a year, but after rehydration, it should be used at once or stored for no more than three days in the refrigerator".
  • Question
    The 1:1 ratio in TVP to water or liquid always makes mine too mushy. Is there a better ratio?
    Community Answer
    The ratio I use is 1 cup of TVP (8 fluid ounce volume) to 7 ounces of broth. Scale up or down as needed.
  • Question
    How is dry textured vegetable protein reconstituted at a high altitude?
    Community Answer
    From my experience, using a camping or hiking heating unit works well. Being at a high altitude should not affect the TVP.
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