Dried, defatted soy crumbles that rehydrate into a ground-meat texture. Cheap, shelf-stable, high-protein, and the go-to base for vegan chili, taco filling, sloppy joes, and 'ground beef' dishes.
Vegan chili made with TVP is a staple of Black plant-based budget cooking and community kitchens — filling, cheap, and familiar enough that nobody misses the beef.
TVP is a complete protein, very high in protein and fiber and nearly fat-free, and it is one of the cheapest proteins per gram available — a real advantage in food-insecure communities. It sits in an honest middle ground: it is a PROCESSED soy product (defatted, extruded soy flour), not whole soybeans, so it is a step below tofu or edamame on the whole-food scale, but it is dramatically better than the ground red meat it replaces, removing the saturated fat and Group-1-carcinogen processed-meat risk that weigh on Black colorectal and heart-disease rates. Its non-heme iron pairs well with the tomato in chili for better absorption.
Rehydrate in hot water or broth 5-10 minutes until plump, then drain and use like ground meat. Season hard — it absorbs whatever it is cooked in. Brown it in a little oil first for a meatier texture before adding to chili or sauce.
Free, no account needed to ask.