Veggie Anh Nowadays, the plant-based meat market is booming. According to Grand View Research, the industry was valued at more than $7 billion in 2023, and by 2030, it’s expected to expand at a compound annual growth rate of 19.4 percent. “As plant-based products become more mainstream, they are increasingly available in various formats, from ready-to-eat meals to frozen patties and deli slices,” notes the market research firm. “This wide range of offerings caters to different culinary preferences and lifestyles, making it easier for consumers to incorporate plant-based options into their diets.”
But before we had all of these choices, if you wanted plant-based ingredients to taste like meat, you reached for simple ingredients like tofu and textured vegetable protein (TVP). According to the China Foodstuff & Protein Group Company, TVP—which is usually made from processed soybeans, not vegetables—was a “mainstay of 1970s and 1980s cooking,” loved for its firm, meaty texture, and mild flavor. However, as the plant-based meat market began to accelerate, TVP started to fall out of favor.
However, many recipe developers still use TVP, due to its versatility and meaty texture. Plus, this simple plant-based protein is also a good source of nutrients, and it’s pretty affordable, too. textured veg protein Anthony’s
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As mentioned above TVP is usually made with processed soybeans (although it can sometimes be made with ingredients like oats and wheat). “The product is made by processing soybeans in a way that removes all fat and carbohydrates,” explains the China Foodstuff & Protein Group Company. “Like tofu (another soy-based ingredient) TVP readily absorbs the flavors of any recipe it’s a part of, making it an extremely versatile cooking ingredient.”
The company explains that while TVP was a favorite among vegans and vegetarians in the 1970s, it was originally developed as a cheap way to extend ground meat products. “The stuff caught on in the vegetarian community during the 1970s because, seasoned appropriately, it could be made into dishes that were capable of fooling meat eaters,” it adds.
Today, TVP is still available […]
1970s Meatless Secret TVP Is Still the Way to Go for Meaty Dishes, From Burgers to Pork Belly
