PVT Tacos

PVT, an ingredient still too little known, whose popularity keeps growing. Simple, nourishing, filling, inexpensive, and a plant-based protein. All good reasons to embrace it.

Textured vegetable protein – or textured soy protein – is produced from defatted soy flour, obtained during the extraction of soy oil, and then cooked under pressure and dried. The proteins, fibers, and many of the nutrients from the soy bean are retained, but about 65% of the fat content is removed. TSP is then processed into various forms (minced, granules, small grains, chunks, etc.) and dried to allow for preservation (between 12 and 18 months).

In addition to being an excellent source of protein, it has the advantage of being very economical and versatile in the kitchen. TVP is a perfect substitute for ground meat in your favorite recipes and allows you to make your dishes plant-based!

• To rehydrate TVP, simply mix one part TVP with one part hot water or vegetable broth and let it sit for 10 minutes. For example, for one cup of TVP, add one cup of liquid. Once rehydrated, it will have doubled in volume, and you can substitute the same amount of TVP for meat.
• In a liquid preparation, such as a sauce or soup, it is not necessary to rehydrate the TVP in advance; however, you should add some liquid to prevent it from altering the consistency of the recipe.
• PVT can also be eaten as is, dry, in salads or yogurt for example, to add a crunchy touch!