Textured vegetable protein in a non-sealed sack has a shelf life of about a year, but textured vegetable protein in an airtight container will last much longer. Because textured vegetable protein is made from soybeans, the cost of the product is relatively inexpensive. You can purchase flavored TVP, either dry or frozen, which can be heated and added to a number of dishes. However, since TVP is so easy to cook with and flavor yourself, it’s best to start with dried TVP free of additives and flavors. That way, you can add whatever spices and flavors you want, without the extra chemicals.
If you’d prefer, you can simply add the TVP to a pot of soup or a sauce that contains plenty of liquid. The TVP will reconstitute as part of the dish - there’s no need to do it separately. If you’re working with larger pieces of TVP, such as TVP cutlets, you might want to squeeze the reconstituted pieces so they aren’t full of excess water.
You can brown the TVP if you want to maximize the flavor. Try reconstituting it with stock or broth instead of plain water.
Reconstitute 2 cups of TVP in vegetable broth. Mix in salt and pepper to taste. Add soy sauce and ketchup to taste. Mix in one egg (to bind the TVP). Mix in 1/4 cup flour. Form the mixture into patties. Bake them in the oven at 350 degrees for 10 - 15 minutes, until they’re brown and crispy.
Reconstitute 2 cups of TVP in vegetable broth. Mix in a package of taco seasoning Sprinkle on top of tortilla chips along with melted cheese, chopped olives, green onions, and other favorite toppings.
