Textured vegetable protein. I use this stuff all the time for recipes that call for ground meat, like chili or taco filling. read more
I use this stuff all the time for recipes that call for ground meat, like chili or taco filling. This picture shows it as a sloppy Joe: Because it has a reasonably neutral flavor, it can be incorporated into just about any recipe calling for a ground meat. read more
It has, for the same anatomical cut, less fat, but more cholesterol, but also has more Vitamin B12. Lamb is fairly close, too. Of course, the flavor of the meats is going to be different and, due to the differing fat contents, the best cooking methods may also be different. read more
But you don’t have to buy veggie meats, you can make them at home. And it’s relatively inexpensive to make them too. V.T.P. First up is VTP, or vegetable textured protein, a soya-based meat replacement. It comes in granular form to use in place of ground meat, or in larger pieces to use instead of meat chunks. read more