TVP (Textured Vegetable Protein)
Term | Definition |
---|---|
TVP (Textured Vegetable Protein) | A bland processed meat-substitute made from vegetable matter (usually soya). Available dried or frozen, typically as mince or chunks, but more recently in other forms too. To use, typically soak for about 15 minutes in 2-3 times as much water (or highly flavoured stock) as TVP.
|