Jul

20

Spezzatino di soia

July 20, 2009 |

Texture vegetable protein (TVP) or, textured soy protein as it’s called in English, sounds like a chemical by-product. In Italian it has a better name, bocconcini di soia , soy chunks. What is TVP exactly? Textured soy protein is a food product made from soybeans. It’s produced from soy flour after the soybean oil has been extracted, then cooked under pressure, extruded, and dried.

It comes in small dry chunks or bits and has to be re-hydrated before you cook it. It’s usually consumed as a meat substitute, and due to its texture it makes good ragù, “meat” stews. It can be also used in many other preparations thanks to its versatility. Its texture resembles meat so not all vegetarians or vegans will appreciate it.

I actually like it but as I discovered you have to find the right quality as not all the brands taste the same. I always buy organic as a start, I don’t want GMO in my food, no coloring and preservatives. I check the shape of the chunks. I find that when they have a regular shape and smooth surface, they are harder and when cooked they don’t blend in well with the other ingredients. On the other hand soy chunks with an irregular shape work much better.

I searched on line and found out that in the States there are beef, chicken or ham flavored TVP. I thought it was weird because TVP is used as a meat substitute for its nutritional value but not necessarily for its flavor. I prefer to consume it as natural as possible, meaning that I would prefer it simple without added flavors.

I still remember the first time my dad brought it home. He was following a macrobiotic diet at that time and he filled the pantry with unknown ingredients. TVP was one of them which he used to make ragù. He dropped the diet but I learned how to use these ingredients even if I don’t follow any macrobiotic diet- I do like to vary my meals and enrich them with different proteins, carbs and minerals so every now and then I make spezzatino di soia.

Spezzatino di soia

Ingredients:

7 oz. organic unflavored textured soy protein chunks
2 Tbsp. extra virgin olive oil,
1 small white onion chopped, 3/4 cup
1 carrot cut in small cubes, about 1 scant 3/4 cup
2 celery stalks cut in small cubes, 1/2 cup
1/2 cup plain tomato sauce, no salt or citric acid added.
1 cup or more if needed, light vegetable broth or water
1 1/2  tsp. sea salt
1 bay leave
3-4 basil leaves.

Rehydrate the soy chunks following your package instructions. In the meantime warm up the oil in a a pan, add the chopped vegetable and cook them until soft, about 10 minutes.
Add the soy chunks to the vegetable, the tomato sauce, broth or water and the herbs.
Cook for 30-40 minutes and serve warm.


Comments

1 Comment so far

  1. suzabella on August 25, 2009 8:34 pm

    LOVE this stuff, multiple uses…found Red Mill make the best. Health food stores carry it

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