Moist and “Meaty” TVP Recipe

TVP is what meat eaters disparagingly call “filler.” It may be used by cafeterias and large families to stretch ground beef when making tacos, meatloaf or casseroles. Knowingly or not, it is a common source of protein for everyone from vegans to omnivores.

Unprepared textured vegetable protein resembles blonde Post Grape Nuts (wheat meal) — a cereal I despised as a child but grew to appreciate unsweetened occasionally as an adult. Even with this acquired taste, TVP straight out of the package is bland by comparison. Find out how to replicate a savory “meat” filling for a variety of foods that is rich in omega-3, potassium and protein with no artery-clogging trans fats…

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