I'm just getting into dehydrating meals for the trail - I'm planning on more trail time this year, and the MH stuff was quickly becoming unpalatable. So far, I'm pleased with the results, and have been going through the usual trial and error process to see what works and which recipes translate well. My question is regarding how to use TVP. I picked some up to try out, but I'm not sure if you are supposed to add it during the cooking process, or during rehydration. Also, what would be an approximate appropriate amount to use in an average size portion of say, soups or stews? Thanks!