Textured vegetable protein

A shelf-stable, high-protein meat alternative made from defatted soy flour, perfect for turning into vegan taco filling, Bolognese, or burger crumbles.

• Origin: Developed in the U.S. in the 1960s as a soy-based protein
• Cuisine: American, Global Fusion, Vegan Substitutes
• Pairings: Tomato paste, soy sauce, garlic, onion, chili, liquid smoke
• Uses: Vegan ground meat, taco filling, chili, pasta sauce, meatballs, sloppy joes

Key Benefits:

• Extremely high in protein and fiber
• Fat-free and cholesterol-free
• Budget-friendly and long shelf life
• Absorbs marinades and seasonings beautifully for a meaty texture

TRehydrate in hot broth or water with spices for 5–10 minutes before using. Sauté afterward for best texture and flavo