Texturized Vegetable Protein

Store in a cool, dry place in an airtight container. It has a very long shelf life when kept dry.

Rehydrate TVP in hot water, broth, or other flavorful liquids for about 5-10 minutes before cooking.

Squeeze out excess liquid after rehydrating to prevent dishes from becoming watery.

Season generously, as TVP is quite bland on its own.

Use it in chili, tacos, sloppy joes, pasta sauces, or as a ground meat substitute in almost any recipe.

Not rehydrating TVP before adding it to recipes, which can result in a dry, chewy texture.

Under-seasoning, leading to a bland final dish.

Using too much liquid for rehydration, which can make your final dish watery.