Textured vegetable protein

Textured soy protein comes from defatted soy flour, a by-product of soybean oil, so it is plentiful in supply. It is also quick to cook and a great source of vegetable protein without the fat. Textured soy protein comes in small dry chunks resembling dried vegetables, or in a finely ground form. It is flavourless, but when rehydrated you can add your own flavours, making it a great protein-filled addition to many dishes calling for ground meat. Because of its varying texture it is versatile and can take on the texture of many meats; for instance, it is excellent in chili, tacos, veggie burgers and soups.

With its muscle-like structure it has good absorbency and contains no cholesterol. It can be boiled at high temperature with different flavours, or added to meal products as stuffing. When it is used to replace meat in stews and soups, it is hard to tell the difference, and since it can be marinated in many of the same sauces as meat, it can take on many of meat's flavours.