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Ingredients:Non-Gmo Soy Protein, Starch, Wheat Protein, Calcium Carbonate, Calcium Sulphate. Cooking Instruction:Stir Fry, Deep Fry, Stove Top. Tvp Stands For Textured Vegetable Protein In The Form Of Granules That Make A Fantastic Quick Meat Substitute For Meals Such As Bolognaise Or Chili. It Is Also Great For Pasta Sauces, Tacos, For Making Your Own Veggie Burgers, Meat Loaf Or Soy Meat Balls. It Is High In Protein, Fibre And Iron And Free Of Cholesterol And Fat. It Has A Chewy Consistency Similar To Ground Meat And Takes On The Flavor Of Whatever Dish You Are Cooking. Because It Is A Dehydrated Product, It Needs To Be Sit In Hot Water For About 10-15 Minutes For More Before Being Ready To Eat.
Frequently Asked Questions
- Q: What is Mong Lee Shang Vegan Textured Vegetable Protein made of? A: Mong Lee Shang Vegan Textured Vegetable Protein is made from NON-GMO Soy Protein, Starch, Wheat Protein, Calcium Carbonate, and Calcium Sulphate. This blend makes it a nutritious and versatile meat substitute.
- Q: How do I prepare Mong Lee Shang Textured Vegetable Protein for cooking? A: To prepare Mong Lee Shang Textured Vegetable Protein, soak the dehydrated granules in hot water for about 10-15 minutes. After rehydration, you can stir fry, deep fry, or use it in various dishes like pasta sauces, tacos, and veggie burgers.
- Q: Is Mong Lee Shang Vegan Textured Vegetable Protein suitable for a vegan diet? A: Yes, Mong Lee Shang Vegan Textured Vegetable Protein is 100% plant-based and vegan-friendly, making it an excellent choice for those following a vegan diet.
- Q: What are the nutritional benefits of Mong Lee Shang Textured Vegetable Protein? A: Mong Lee Shang Textured Vegetable Protein is high in protein, fiber, and iron while being free of cholesterol and fat. It offers a chewy texture similar to ground meat, making it a healthy alternative for various meals.
- Q: Can I use Mong Lee Shang Textured Vegetable Protein in recipes that call for meat? A: Absolutely! Mong Lee Shang Textured Vegetable Protein is a great meat substitute and can be used in recipes such as bolognaise, chili, meatloaf, and soy meatballs, effectively absorbing the flavors of your dishes.



