Sweet and Spicy ‘Pork’
[Vegan]

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1. I will definitely try this. Instead of TVP I will use seitan that I make. I used to get TVP all the time but after some research gave it up. A little too much processing for me. Besides it is fun to make seitan.

   Here is a clip from what I found. Textured Vegetable Protein is made from defatted soy flour that has been cooked under pressure and then dried. TVP is produced by thermoplastic extrusion of defatted soy protein flour with a protein content of 50%. To explain this process further, the defatted thermoplastic proteins are heated to a temperature of 150-200°C, which denatures them into a fibrous, insoluble, porous units. Going into a simple biology lesson here, the term denature means pretty much what it sounds like – to lose one’s nature. It is a term we use in biology when explaining the nature of proteins.

   "The final processing step is that soybeans are routinely processed with hexane (a petroleum chemical), in order to convert them into TVP. Various amounts of hexane are regularly found in processed soy food products. Hexane is a byproduct of gasoline refining. Soybean processors use it as a solvent—a cheap and efficient way of extracting oil from soybeans, a necessary step to making most conventional soy oil and protein ingredients. Whole soybeans are literally bathed in hexane to separate the soybeans’ oil from protein."

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