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"Wanna do something about global warming, but can't pony up for a Prius or solar panels?" writes Warren McLaren at TreeHugger.com. "There is another option. Reduce your consumption of red meat."
That's where TVP comes in. Texture vegetable protein, TVP for short, is "a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes . TVP has a similar texture to ground meat when cooked and TVP works well in dishes such as casseroles, pasta sauces, vegetarian soups and chili. TVP absorbs spices and flavorings well, much like tofu, so it is an extremely versatile staple."
HealthRecipes.com adds: "When it's used to replace meat in stews and soups, your family will hardly be able to tell the difference and since you can marinate it in many of the same sauces as meat, it can take on many of meat's flavors." But they warn: "Though TVP is much healthier than most meats, it's still a high-protein processed food, and high-protein diets increase the rate at which you age. With minimal proteins and a high fruit and vegetable diet, you'll achieve the best level of health."
