TVP Taco Meat

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This TVP Taco Meat recipe is a delicious meat-free alternative for taco nights ready in 15 minutes. Bonus, textured soy proteins are not very expensive so it's a great low cost, high-protein vegan meal.

4.50 from 4 votes

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www.theconsciousplantkitchen.com

This TVP Taco Meat recipe is a delicious meat-free alternative for taco nights, ready in 15 minutes. Bonus, textured soy proteins are not very expensive, so it's a great low-cost, high-protein vegan meal.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/tvp-taco-meat/ or scan the QR code here ➡️

Prep Time5

Cook Time10

Total Time15

Servings: tacos (3/4 cup)

Calories: 166.2kcal

Author: Carine Claudepierre

Equipment

Ingredients

2 teaspoons Olive Oil
½ Yellow Onion diced
2 Garlic Cloves crushed
1 ¼ cup TVP
1 ¼ cup Vegetable Broth low-sodium
¼ cup Water
1 teaspoon Cumin
½ teaspoon Garlic Powder
½ teaspoon Paprika
½ teaspoon Oregano
¼ teaspoon Chili Powder
1 tablespoon Tamari Sauce
½ cup Tomato Paste

Optional

¼ teaspoon Salt
1 cup Cauliflower Rice or broccoli rice, fresh or frozen

US Customary - Metric

Instructions

In a large skillet or Dutch oven, heat olive oil and stir-fry the onion and garlic until fragrant - about 1 minute.
Stir in TVP, cauliflower rice if used, and spices: cumin, garlic powder, paprika, oregano, and salt chili powder. Cook, stir for 1 minute until spices are fragrant.
Stir in tomato paste, vegetable broth, water, and tamari sauce.
Reduce heat, and simmer for 3 minutes, covered, stirring once in a while or until TVP absorbs the broth.
Remove the lid and keep cooking for 3-4 minutes until the mixture is dryer and TVP fluffier.
Taste and add more salt if desired.
Serve hot in my vegan gluten-free flatbread recipe.

Nutrition