Q&A for How to Prepare Textured Vegetable Protein

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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.

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Question

Can textured vegetable protein be browned like hamburger?

Community Answer

Yes, your cook time will probably be shorter, though.

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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.

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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".

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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.

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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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