Textured Away

Not my usual type of blogpost, but… Why not?

Been using dry granular textured vegetable protein (TVP) quite a bit, recently. Versatile, cheap , durable, easy, and quick. Better tasting than I remember. Still not that tasty by itself, of course, but it takes the flavor of whatever you add to it. In other words, it “carries” taste instead of contributing much to it.

Been mixing TVP with different spices and other ingredients. With soy, garlic, and ginger. Or with chili spices and onions. Even with homemade gravy or with store-bought BBQ sauce. Works really well on a tortilla. Easy to use in soups.

Perfect for quick snacks. With my GERD, eating small portions several times a day is very beneficial. My TVP snacks tend to fill me just enough to feel satiated without feeling full.

Since I’m a meat eater, I ‘ll probably start mixing TVP with meat products. My perception is that, with TVP, I can cut on fat a bit while having enough protein to make it feel like a meal. Given my girth, this practice might pave the way to other neat things in my nutrition and health.

At the same time, it’s not like I’ll go full-TVP all the way. I like to vary my diet as much as possible.

Unfortunately, I don’t find TVP in the USDA’s Nutrients Database. No idea why, actually.

Ah, well…