TVP Swiss Steak
TVP Swiss Steak is a hearty, plant-based take on a classic American comfort dish, where textured vegetable protein (TVP) is simmered in a rich tomato and vegetable gravy. The recipe typically uses rehydrated TVP as a meat substitute, along with onions, celery, bell peppers, and a savory tomato-based sauce. It's a staple in vegetarian and vegan home cooking, offering a satisfying, stew-like meal.
🍽️ Nutrition at a glance
This dish is high in protein and fiber while being relatively low in fat, making it a nutrient-dense, plant-based option. A typical serving provides a good source of iron and potassium, with a calorie count generally around 250-350 kcal per serving, depending on the specific recipe and gravy ingredients.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 28 g |
| Carbs | 30 g |
| Fat | 8 g |
| Fiber | 10 g |
| Sugar | 8 g |
| Sodium | 650 mg |
| Iron | 6 mg |
| Potassium | 480 mg |
| Vitamin C | 25 mg |
| Folate | 120 mcg |
| Magnesium | 60 mg |
| Zinc | 3 mg |
| Vitamin B6 | 0.4 mg |
| Phosphorus | 220 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Swiss Steak itself is a classic American dish traditionally made with beef that's tenderized by pounding (hence 'Swissed'), but this TVP version cleverly replicates that hearty texture using a soy-based protein. It's a great example of how plant-based cooking can adapt traditional comfort foods, offering a high-protein, cholesterol-free alternative.
