« back to encyclopedia search results
Texturised Vegetable Protein (TVP)
A meat substitute made from vegetables, usually soya beans. It has no flavour of its own and takes on the flavour of foods it is cooked with.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.