ObesityHelp

TVP is the greatest thing to come into my kitchen in decades, and I know many people here (present company included) used to live life from Dorito to Dorito and don't know much about "health food", so let me explain (some of this is from online sources.)

Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP) is a meat substitute made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat. It's made of little crunchy dried flakes-- needs no refrigeration-- and it looks like this:
 

The reasons TVP is great for us are many, but here's the highlights:

1) It's very high in protein and has no fat, and is low in carbs. A quarter cup of TVP has 80 calories, 7 carbs and 12 proteins

2) While it's mostly protein, it behaves like a carb. When put in a fluid, it absorbs the flavor of it, like rice does. When used dry (as on yogurt) it's crunchy and kind of meaty like coconut.

3) It's very hearty and filling

4) It's less expensive than meat so it's excellent for stews and chilis and taco meat-- make a ratio of 1:1 and you will likely not even notice a difference

5) It's relatively inexpensive-- $2.50 for a pretty big bag-- and available in any health food store-- and these days in most major chain stores (I know Wegman's carries it).

6) It's great for baking (I used it in place of the coconut on my pb balls and they're just as meaty/fudgy) and in oatmeal it seriously cuts the carb damage and ups the protein considerably.  I use a half packet of instant oats, two tbsp of TVP, dried apples and some cinnamon and make a big hearty bowl of oatmeal for under 120 cals....with 8.3g protein. Most oatmeal doesn't have much in that department.

Here's more info:
https://www.usaemergencysupply.com/information_center/all_ab out_textured_vegetable_protein.htm