Soya protein or ( TVP ) is a meat substitute made from Soya beans. It comes in the form of chunks and granules that, when rehydrated, resemble the look all and texture of meat . To give it the taste and colour of meat, however, requires the addition of ingredients like stock and tomato paste.
Soya protein is used by many as a meat replacement in vegetarian diets. Dishes normally made with meat like Chili, Babotie and curry can easily been converted to vegetarian meals. Because it is high in protein, it is an excellent way of introducing more protein into a vegetarian diet. It can be combined with other ingredients like cheese, eggs and Seitan to increase the amount of protein in a single meal. Vegetarian Lasagne for example combines Seitan, cheese and Soya mince - all protein rich ingredients.
Because it is a dehydrated product, it needs to be soaked in warm water or stock to reconstitute it. TVP has a minimal flavour of its own but has an excellent ability to absorb flavour. Due to this, rehydrating it with stock is recommended. After rehydration , cooking it with chillies and other ingredients will lead to its colour being changed ( to more resemble meat) and the development of delicious flavour.
A standard soaking time for mince and chunks is about 10 to 15 minutes in hot water (or stock). For mince a ratio of 1:1 (half water to half TVP) is used . Three to four cups of water ( or stock) to one cup of Soya protein is required for chunks. It will more than triple in weight once it has fully absorbed liquid . Any excess water must be drained before using . While this method work in most instances, always read the instructions on the pack of the TVP you are using. Instructions for some brands may vary
Once the Soya mince or chunks are rehydrated, they can be used very much in the same way meat is. The exception is that they should not be browned in the same way as meat. Soya protein only needs sauteeing for minute or two so that it can absorb flavour Because it has no fat, additional oil, ghee or the like will need to be added to your dish
In dishes like curry and spicy stews, which have a gravy, it is unnecessary to rehydrate the TVP. Simply add it dry to the gravy while cooking, and it then will absorb liquid to become reconstituted. At the same time, the TVP soaks up the flavour of the sauce it is being cooked in, which results in great flavour. The recipe for vegetarian Lasagne illustrates this brilliantly .