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[QUESTION] What are your favorite spices to use in soups?
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You can actually use it to make your own beyond-style burgers and sausages. That recipe didn't work super well for me, so I developed my own which I can post if you're interested.
TVP is useful anywhere you'd normally use ground meat, such as in chili, but adding a binder, as above, makes it useful for applications like sausage rolls, keema naan, etc.
You can also get TVP in large chunks or slices. For this stuff, I like to hydrate in stock with a little vinegar to get rid of that off-taste some TVP has, then squeeze out the moisture and sear in a large amount of fat. Prepared in this way, it is almost indistinguishable from meat.
You can also fry small, unhydrated TVP crumbles in oil and season with salt, MSG, and liquid smoke to make your own fake bacon bits. I like to use them on baked potatoes.