: Combine 1 part dry TVP with 1 part hot liquid (water or broth).
In cooking, "TVP 1" often refers to the used to prepare Textured Vegetable Protein, a shelf-stable meat substitute made from defatted soy flour. How to Prepare :
: To replace 1 lb of ground meat , use approximately 1⅔ cups of dry TVP rehydrated with the same amount of liquid.
: Combine 1 part dry TVP with 1 part hot liquid (water or broth).
In cooking, "TVP 1" often refers to the used to prepare Textured Vegetable Protein, a shelf-stable meat substitute made from defatted soy flour. How to Prepare : : Combine 1 part dry TVP with 1
: To replace 1 lb of ground meat , use approximately 1⅔ cups of dry TVP rehydrated with the same amount of liquid. : Combine 1 part dry TVP with 1