For years I've been eating foods with textured soy protein (tsp) and textured vegetable protein (tvp) at vegetarian and vegan restaurants, but I never actually knew how to prepare it or make it.
It's usually used as a meat substitute in pasta sauces, vegan "meat" patties, veggie tacos, or basically anything that calls for a crumbly ground beef substitute. Even restaurant and fast food chains have been using TVP and TSP as a meat extender to scale back on the costs of real meat.
After doing some research online, I realized that it was actually very simple to use. You just add a bit of water to the tvp, mix it up, and then drain the water out. The water gets soaked right up like a sponge, so it's important to try and squeeze out as much of the water as possible. I did this with a strainer that I found in my kitchen drawer.
After straining the tvp, I added balsamic vinegar, thyme, and a little himalayan salt, and mixed it in a small bowl. This will be used as a topping for some sweet potato toast (my new favorite thing), but could also be used in just about anything from sauces to chili to soup.
I diced some organic mushrooms too...
Added some thyme balsamic vinaigrette type olive oil...
...and then sauteed it all in a pan using Miyako's vegan butter
I then used it as a topping on the sliced, baked sweet potatoes. I also spread them with spicy hummus (you'll also see some hummus on the side) and added some sprouts on top.
It was a quick, delicious meal that was full of protein and flavor!