This recipe comes very close to the taste and texture of cooked ground meat. I use it as a base to make a number of vegan conversions of familiar recipes, like my Italian-style ragu sauce, meat(less) balls, fillings for various pies, chili, and my Moroccan-style pastel.
Textured soy protein goes by a couple of different names, such as textured vegetable protein(TVP), soybean meat, soy curls or mince. It is usually available in flakes or chunks (both small and large). Use a small chunk variation to make the mince. Other variations of textured vegetable protein can be used as a
Subscription Required For This Content
We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!
Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.
Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!