It’s an unconvincing cover for a food superhero: crunchy brown granules of soy, resembling nothing so much as Grape Nuts. It’s name—textured vegetable protein, or TVP—is all Communist-style function, not superhero-style glamour. But TVP is still a hero to me.
Here’s why: TVP makes some of my favourite meat-centred meals vegetarian, which means that I can eat them again. As a (mostly) vegetarian, I don’t miss meat, but I do miss spaghetti, pasta casseroles, and my Mom’s turkey chili.
For months, pasta has been one of my most challenging nemeses. Without meat, a pasta dish becomes a big pile of fast-burning carbs, no matter how many vegetables I throw at it. I’ve tried bulking up my linguini with mushrooms and dairy, but even that burns off rapidly, and has the added effect of making me feel like I’ve been licking a cow.
And here’s the secret truth about being vegetarian: meat replacements suck. They’re typically highly-processed, expensive, and focused on impersonating meat. I don’t want to eat fake chicken or meatballs. I just want to eat food, get full and feel good.
On top of that, I can’t help occasionally craving spaghetti and other homey dishes. Bam! Like a flash, TVP to the rescue (just add water!). In the past few weeks, we’ve made:
- Spicy bean chili with TVP
- Zucchini and TVP fritters
- Spicy bean and TVP burgers
- Spaghetti bolognese with TVP
- Macaroni, mushroom and TVP cheesy casserole
The TVP acts like ground beef, without trying to taste like it. It simply performs the same function, and does so most excellently. It turns airy pasta dishes into substantial, gratifying fare, and is a happy base for veggie fritters and burgers.
I’m excited about what a future with TVP will bring. I’m already imagining shepherd’s pies, vegetable loaf and some serious enchiladas. For that last dish, at least, there’s still one barrier: finding refried beans in this too-far-from-Mexico country.