Current Patient Recipes
Here’s How To Rehydrate TVP (Textured Vegetable Protein):
Published on January 29, 2014
After following these easy steps, continue with your favorite recipes as you would for ground meat:
- Measure a cup or two of TVP and place it into a saucepan. The amount of TVP is equivalent to ground meat so if you are making patties, one cup would be okay; if you are making a faux meatloaf, then 2 cups would be better.
- Measure approximately the same amount of water (or other fluid, ex. low sodium broth) in a teapot or another pot and begin heating on high heat. The ratio of TVP to water is about 1 to 1, using just slightly less water than TVP. This is what most sources suggest but you can always add more water during the preparation of your recipe if you want to loosen it up a little.
- The water does not have to be boiling but just very hot with steam coming off of it. When the water is ready, begin pouring it slowly over the TVP while stirring the mixture with a cooking spoon.
- Over medium heat, stir the water and TVP mixture until all visible water disappears.
- Remove the TVP to a heat-safe bowl. You can now go ahead and prepare your favorite recipes just as you would for ground meat.
Rehydrated TVP can be stored for up to 5 days in the refrigerator and can be frozen in an airtight container for up to 2 months.