Product Review: Betta Foods Chicken TVP

In my last post I mentioned that I have a family history of cholesterol issues, so I can appreciate veganism as an option for a cholesterol-free diet.  Lately I have been substituting meat with TVP granules by Bob's Red Mill.  According to Wikipedia TVP, or textured vegetable protein (sometimes called TSP for textured soy protein), "is a defatted soy flour product; a by-product of extracting soybean oil. It is often used as a meat analog or meat extender. It is quick to cook, with a protein content equal to that of meat." 
Unlike meat, though, TVP is fat free, cholesterol free, and has fiber so it's very filling, even when you use just a small amount.  It is a lot cheaper than meat, too, which is great for my student grocery budget.

The granule type TVP has worked fine for what I wanted to do, but on Thursday I got delivery of 6 bags of 3 different kinds of TVP from Betta Foods.  I got chunks this time because I wanted to make some cholesterol-free versions of dishes where, usually, meat is the centerpiece -- like faux chicken salad, barbecue beef and such -- and the TVP needed to be able to hold its shape.  I got 2 different kinds (4 bags total) of beef-like chunks and 2 bags of chicken-like chunks. 

Let me talk to you about the chicken TVP chunks.

For lunch today I re-hydrated a 1 ounce serving (2/3 cup) of the chicken chunks.  The amount doubles after you re-hydrate it so you get a lot of food for 100 calories, 2 Weight Watchers Points+, and no fat.  TVP is flavorless and takes on the flavors that you cook and season it with so it is extremely versatile when you want to be creative with recipes.  I seasoned it with ground red pepper, paprika, onion powder, garlic powder, cumin, and some Mrs. Dash Southwestern Chipotle flavor salt-free blend.  Then I mixed in 1/4 cup of diced fire-roasted tomatoes and microwaved it in a glass container for 3 minutes.  Then I warmed up a high-fiber, low-carb, whole-wheat tortilla.  Then I mixed 1/2 cup of non-fat plain yogurt with 2 tbs. of salsa and spread half of that mixture on the tortilla.  Then I dumped 2 cups of spring mix salad greens into a bowl.  Then I dumped in the seasoned TVP mixture.  Then I put in 1/4 cup of Daiya cheddar style vegan cheese, the BEST vegan cheese out there because it melts!  Then I halved 4 grape tomatoes and put those on top.  Then I gave it a good shake and stir.  Then I put 1/3 of the whole mess on the tortilla, rolled it up burrito style, and started cramming it down my pie hole.

It was epic, I tell you.  EPIC!

The leftover "salad" that was still in the bowl went into the fridge along with the rest of the dressing that I'd made from yogurt and salsa.  If I had eaten all of it, it would have come to only 9 Points+, which is great because it was a LOT of food with plenty of filling bulk.  I could easily make 3 or 4 more burritos with it.  It was the right mix of protein and fiber to satiate my hunger and to keep me satisfied.  The protein came from the TVP, the yogurt and the tortilla.  The fiber came from the veggies, the TVP, and the tortilla.  It wasn't totally vegan because of the yogurt, but at 8 grams of fat and a trace amount of cholesterol for the whole recipe, which I didn't eat all of, it was a total win.

And, if you don't have any soy issues and only a little bit of money, you should totally consider using TVP in your recipes.