TSP is a very versatile soy food: it adds a meaty texture to dishes calling for ground beef, but with a much healthier profile. Try it in a Vegan Chipotle Chili Recipe.
Soy versatile! Even if you have not been an avid consumer of meatless meals for long, you likely recognize the many faces of soy. The most well-known products are soy sauce, soy milk, and textured soy protein (TSP). Wait…T.S.P? Soy can read minds?
If it could, it would see itself transformed into chili, tacos, Bolognese sauce, hot dogs, and fake bacon…and more new products every day. Though it starts out as a legume (bean), soy is transformed into innumerable products – edible and not. But by far one of the most versatile (and economical) forms of soy protein is TSP. It is most commonly known by its brand name - TVP, or texturized vegetable protein.
What is TSP?
Made from defatted soy flour and weighing in at 50-70% protein, TSP is a perfect ground-meat substitute or stretcher and can stand in for ground beef in almost any dish, for a fraction of the cost. Not to mention it's nearly fat-free and much lower calorie than meat.
Milder and meatier tasting than tofu, TSP has a much less offensive texture and is generally well-accepted even by those who won’t touch tofu. Look for it at bulk food stores and well-stocked grocery stores in bulk bins, clear bags, or name-brand boxes like SoSoya+. It commonly looks like tiny granules resembling Grapenuts cereal, or in larger slices or chunks. In a cool, dry place, TSP will keep for about a year.
How to Cook with TSP
Cooking with TSP is easy. Because it is generally purchased in dry form, it needs to be rehydrated before use:
- Use approximately equal amounts TSP and liquid. Some sources say a ratio of 1 cup TSP to 7/8 cups water, but who's counting?
- Absorption is faster when the liquid is hot, but cooler liquids will work too. Using hot liquids means TSP will rehydrate in about 5-10 minutes and be ready for use.
- Rehydrate with water or use a combination of water plus salad dressing, seasoning, or broth to yield superior flavour.
- When rehydrated, TSP approximately doubles in volume. For example, ½ cup dry TSP will yield approximately 1 cup when “wet”.
- There is no need to rehydrate dried TSP when adding it to dishes that contain lots of liquid already, like the Chipotle Chili Recipe below.
It is possible to buy TSP already hydrated. It is more expensive this way and doesn't last as long. It can be more convenient because it comes already salted and spiced. Generally, in this form it is fortified with vitamins (like B12, which may be lacking for vegans) and minerals like iron. Some dried forms are fortified as well; read the package carefully. Find "wet" TVP in the refrigerated tofu section of grocery stores.
Vegan Chipotle Chili Recipe
If this thick chili recipe doesn't get you hooked on TSP, nothing will.
Ingredients:
- 1-2 tbsp. olive oil, as needed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 Chipotle chilies, minced
- 1 (28 ounce) can diced tomatoes
- 1 Tbsp. adobo sauce; reserved from chilies
- 1-3 tablespoon chili powder, to taste
- 1 package meatless ground round, original flavour OR 1 cup dry (dehydrated) textured soy protein*
- 1 green pepper, chopped
- 1-2 stalks celery, diced
- 2 (9 ounce) cans kidney beans (red or white or combination)
- Salt and black pepper to taste
- 1/8 tsp. red pepper flakes, optional
*if using dry tsp add an extra ½-1 cup water, vegetable, or tomato juice to thin chili
Directions:
- Heat olive oil in large saucepan over medium-high heat.
- Add chopped onion, and stir to keep from sticking.
- Sauté onions several minutes; add garlic, chili powder, and chilies; sauté further 1 minute
- Add diced tomatoes, undrained, and adobo sauce.
- Add TSP (and water/juice if using); green pepper, celery, and kidney beans.
- Simmer at least 45 minutes.
- Add salt, pepper, and spicy red pepper flakes to taste.
- Serve with sharp cheddar cheese, green onions, sour cream, and crusty bread.
