What do you call it and how do you use it? Whether it’s labeled TVP (textured vegetable protein), TSP (texture soy protein) or “recipe crumbles” – this meat substitute has long been enjoyed by vegetarians in everything from chili to sloppy joes.

TVP has a different flavor than meat but the texture of crumbled TVP is surprisingly similar to cooked ground beef. It’s made from defatted soybean flour, a bi-product of making soybean oil. This soy flour is mixed with water to make a dough and then pushed through an “extruder” where it is heated and emerges as a spongy, fibrous food. The TVP is then sliced into different sizes and shapes depending on what type of meat it’s intended to mimic.

Nowadays TVP is available frozen or dried. The ingredients list for frozen TVP is long, including wheat gluten, corn oil, salt, soy sauce, tomato powder, egg whites, skim milk and a host of flavorings and spices. But the best thing about TVP is its “complete protein” status and its extremely low amount of fat and calories. (Two-thirds of a cup of frozen “recipe crumbles” has only 2.5 grams of fat.)

For more TVP information and recipes, here are some Web site links:

The Soy Foods Council (click here)

Morningstar Farms (click here)

BOCA Burger (click here)

As with anything a little different, TVP may not appeal to everyone. Our families enjoy the health benefits and the variety of the occasional BOCA-boosted meal. As long as we don't think of TVP as meat, there's no surprise.

Do you cook with TVP? What are your favorite ways to use it? Recipes?! Please tell us in the comments section of this post or email us at tellus@KitchenScoop.com.