What the HECK is TVP & WHY It's the BEST Plant Based Meat!

I've used TVP in a LOT of my plant based meat recipes and TVP is used in everything from plant based meats too meat fillers in burgers and chillies! ITs an awesome ingredient that I LOVE so lets talk about it!



The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[missyvanwinkle]

Because TVP is defatted, its shelf stability is actually MUCH longer than a year.

REALLY like the idea of adding a little oil with the flavors to the rehydrating broth. Thanks!

[tedmk]

Came here to report back:
- the simple broth you made (bouillon, mushroom seasoning, coconut oil) was delicious by itself
- the tvp came out very delicious: very similar to bbq ground pork in texture and flavor
Thank you!

[cfingal]

I use TVP flakes all the time. I didn't even realize there were other sizes. This changes everything!!! Thank you sir!!!!

[emmasgoodies]

This was so informative Mark!! Loved it!

[connorbasile]

The Sloppy Joes & tacos my high school cafeteria served where textured soy protein, and they where delicious. I graduated almost 10yr ago so idk if they still use it, but it sure was perfect.

[jadeedens]

Love the video but my perspective on it to just buy SOY CURLS, they're way better than any soy product I've ever bought.
1 ingredient
10 min to soak, 8 min to pan fry
Comes in shredded chicken texture pieces
Just wonderful. It's weird that I rarely see it talked about

[bellenesatan]

You should look into Arabic dehyderated truffles. They're little chunks of dehyderated truffles that are actually really cheap and absorb moisture really well, they have a very meaty texture and a mild earthy flavour

[evileyelash]

Pro-tips for larger sized TVP:
-When using the larger sized TVP, you may need to squeeze/press out the liquid as much as possible to avoid the sudden gush of liquid into your mouth when you start chewing. If you add your TVP to a soup or wet recipe, you may not need to squeeze/press out any liquid; you might even just add the dry TVP straight to the pot :)
- To my experience an aftertaste is usually found in lower-quality products, but an initial soak and squeeze/press takes care of that if you're using an average or better quality product. If you have a strong-flavored recipe, you may not need to worry about any potential aftertaste.
- For some lower quality products, it's best to soak in water and then squeeze/press the water out a few times before beginning the marinating or addition of flavors to avoid an unpleasant aftertaste (I use a sieve/colander to hold the TVP and press down on the TVP with a bowl or large jar squeezing/pressing the TVP between the sieve and bowl which squeezes the water out of the TVP, let the liquid fall into a large bowl/pot or sink - I also taste a small bit of the TVP each time to see if the aftertaste has been eliminated yet or whether I need to rinse and squeeze again - you can also just squeeze the water out with your hands). Once the TVP has no aftertaste, dispose of the unwanted liquid and start preparing your recipe.

[KIDSOUL]

Off-topic(but relative): Anyone here ever tried soy curls? I was pleasantly surprised! I fooled myself believing it was chicken strips!

[Vicobop]

If you are looking to eat as cleanly as possible and mind this, there are other methods that are mechanical from what I could tell from researching it and it seems those are the "organic" labeled ones.

[FermentationAdventure]

You rock Sauce Stache! This is so helpful to better understand this common ingredient in our plant based foods!! (In all foods, really...)

[ChrisMichel]

Yess!! I love tvp!! More tvp recipes pls! I tried your burger and nugs with the methylcellulose and they didn’t turn out just like yours but probably I messed something up haha

[almaroon]

I'm so stoked on this channel! a million thanks!

[odelyalevy]

Love this channel. Very educational. Thank you for sharing.

[iis.]

You just reminded me how versatile TVP can be. Vegan, easy, quick, cheap, etc. Sometimes, I tend to forget how simple ingredients can make amazing great dishes... Thank you.

[tracyroberts]

I just bought some today! Over the weekend I will be using your recipes. Thanks!

[CarlosRibeiroArtist]

I went vegan because of TVP. Its Versatility and ease-of-use it's what convinced me to go vegan.

[isupportthecurrentthing.]

I needed to know this and now I do . Thank you .

[phaa]

I used more tvp than I use today... In order to prepare it for use, I boil it in hot water and then I do a thermal sock with some cold water, the water from ambient temperature works fine.
After this process I squeeze all the water from the tvp and then I seasoning it with a nice broth. It improves the taste of the tvp... 😁

[charelW]

Thanks for this video. I tend to neglect TVP in my cooking, but you have inspired me again.