Textured soy protein

© Copyright Laurence Saettel

It has a sponge-like texture which ressembles ground meat.

It is produced from soy flour after the soybean oil has been extracted.

The flour is mixed with water and cooked under pressure. The mixture (soy protein) is then dehydrated and cut into either granules or chunks.

Dry textured soy proteins have a very long shelf life. You can keep them for months as long as they are stored in an air-tight container.

Once rehydrated, they must be stored in the refrigerator and eaten within a few days.

© Copyright Laurence Saettel

Nutritional values
Textured soy proteins do not contain cholesterol and are an excellent source of proteins.

Ref: "The TVP Cookbook" by Dorothy R. Bates
100 g of textured soy protein provide
Proteins 50 g
Carbohydrates 9 g
Fats 31 g
Calcium 340 mg
Iron 8 mg
Magnesium 347 mg
Phosphorus 700 mg
Potassium 2200 mg
Sodium 15 mg
Zinc 5.5 mg
Niacin 3 mg

How to use it?
Textured soy protein must be rehydrated before eaten.
Simply pour boiling water over them and let stand for a few minutes (5-10 minutes). They will triple in volume. You may then incorporate them into your recipes.
If you want you can flavor the water with spices, lemon juice, or use a vegetable broth.
You can use them as substitutes for ground meat in any recipes.

Realized by Laurence LIVERNAIS-SAETTEL, dietetian
© Copyright L. Livernais-Saettel 2002
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