It will save you time, and the results will be perfect! In order to do the previous tip you can add bread crumbs or more flavor to the mixture. According to EnglishGratis.com, "When stored dry at room temperature TVP has a shelf life of more than a year, but after rehydration, it should be used at once or stored for no more than three days in the refrigerator". If you use large granules of TVP you can mince it with a food processor to make the pieces smaller. ⎙ Print Me! In addition, I like to pull out the traditional, hearty vegetarian recipes I started out with. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Try reconstituting it with stock or broth instead of plain water. For a faster hydration time, add a small amount of vinegar or a vinegary product to the textured vegetable protein during the reconstitution process. You can purchase flavored TVP, either dry or frozen, which can be heated and added to a number of dishes. How is dry textured vegetable protein reconstituted at a high altitude? 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. Please consider making a contribution to wikiHow today. Bake them in the oven at 350 degrees for 10 - 15 minutes, until they're brown and crispy. VeggiFitt Protein Berry Green Monster Smoothie RemonSweiss66517 Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. I processed the seeds by cooking them at 400 degrees F for 20 minutes, then peeling them. Try using a rotary beater in making my recent recipe for Baked Egg Foo Yong. textured vegetable protein, salt, sliced black olives, corn tortillas and 17 more Orecchiette with Vegan Sausage and Broccolini Pasta Based broccolini, onion powder, dried sage, garlic powder, water, soy sauce and 10 more 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. If you'd prefer, you can simply add the TVP to a pot of soup or a sauce that contains plenty of liquid. 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. % of people told us that this article helped them. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. For the smaller sized varieties of TVP (granules, bits or mince), see a variety of recipes here. Leave the chunks in the marinade overnight to Scale up or down as needed. Add a marinade such as tamari, vegetable broth or rice vinegar to the reconstituted textured vegetable protein chunks. The original recipe called for soy flakes; while this protein-rich staple is still offered in stores today, many feel that TVP lends itself better as a filling, "meaty," and flavor-soaking addition to this very unique and interesting dish. The perfect substitute for chicken or pork for Vegetarians or Vegans who want to create recipes that would usually have meat in. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/59\/Prepare-Textured-Vegetable-Protein-Step-1.jpg\/v4-460px-Prepare-Textured-Vegetable-Protein-Step-1.jpg","bigUrl":"\/images\/thumb\/5\/59\/Prepare-Textured-Vegetable-Protein-Step-1.jpg\/aid1682470-v4-728px-Prepare-Textured-Vegetable-Protein-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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