• og = certified organically produced
  • gf = gluten free
  • v = vegan
  • ft = fair trade
  • st = stock item 
  • x = not splittable (whole case only)


Textured or texturised vegetable protein (TVP) is a meat analogue or meat substitute made from defatted soy flour, a by-product of making soya bean oil. It is quick to cook, high in protein, and low in fat. It is not to be confused with hydrolyzed vegetable protein, which is commonly used as a source of glutamate in various seasonings and imitation soya sauce. TVP made from soy flour contains 50% soya protein and needs to be rehydrated before use, at a weight ratio of 1:2 with water. However, TVP when made from soya concentrate contains 70% protein and can be rehydrated at a ratio of 1:3. It can be used as a meat replacement or supplement. The extrusion technology changes the structure of the soya protein, resulting in a fibrous spongy matrix that is similar in texture to meat. 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. It is usually rehydrated with hot water, but a bit of vinegar or lemon juice can be added to as a preservative. Rehydrated TVP can replace ground meat in most recipes. It is high in protein and low in fat and sodium. It is also a good source of fibre. Textured vegetable protein comes as granules, small dry chunks or flakes when bought in bulk. It has little flavour of its own and needs to be rehydrated and flavoured (both can be accomplished in the same step), then added to cooking. Textured vegetable protein is a versatile substance, different forms allowing it to take on the texture of whatever ground meat it is substituting. Using textured vegetable protein, one can make vegetarian or vegan versions of traditional meat dishes such as chili, spaghetti bolognese, tacos, burgers, burritos, etc.

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