TACO TUESDAY

I found this little gem ingredient in my new vegan cookbook my grandma gave me for Christmas.

TVP

Textured Vegetable Protein

Great source of protein, and for those who want to try something new apart from regular tofu or fake chicken tacos, cook it up! It's the closest you'll get to ground beef that isn't pre-package fakey meat. It's lighter in color and weight, but lighter in your stomach once you're finished. 

So take this recipe, call a friend or boo over, and have a feast tonight.

Ashton

½ cup onion, finely diced

1 ½ tsp. olive oil

1 TB. garlic, minced

1 ½ tsp. chili powder

½ tsp. ground cumin

½ dried oregano

¼ tsp. freshly ground black pepper

1/8 tsp. cayenne

1 (14 oz.) can crushed tomatoes

¾ cup TVP granules

¼ cup water

1 ½ tsp. tamari

AT LEAST 2 taco shells or tortillas

 Shredded lettuce, diced tomatoes, salsa, vegan cheese, or other toppings of choice

*** When I made these I just used a seasoning packet with no meat, dairy, or egg stuff in it, in place of all those spices. And I don’t own tamari, so… I guess you can leave that out too if necessary.

1.     In a large nonstick skillet over medium heat, sauté onion and olive oil, stirring often, for 2 minutes. Add garlic, chili powder, cumin, oregano, black pepper, and cayenne, and sauté for 1 minute.

2.     Add crushed tomatoes, TVP, water, and tamari, and stir well to combine. Reduce heat to low, and simmer, stirring often, for 10 to 12 minutes or until most of the liquid is absorbed and TVP is fully rehydrated. Taste and adjust seasonings as desired. Remove from heat.

3.      Meanwhile, you should be baking the taco shells if they need it.

4.     Make a plate and add the toppings! Woo woo!