Description
This TVP taco meat is a high-protein, plant-based vegan taco filling that comes together in just 30 minutes—perfect for taco night or meal prep.
Ingredients
Scale
For the TVP meat
- 1 1/2 cups (140 g) dry TVP (textured vegetable protein) granules
- 1 cup (240 ml) vegetable broth
- 2 tablespoons tomato paste
- 3 tablespoons taco seasoning (see notes)
- 2 tablespoons avocado oil (or other high-heat, neutral-flavored oil)
- 1/2 medium onion (125 g), minced
- 2 cloves garlic, minced or pressed
Taco fixings (optional):
- Taco shells or tortillas
- Shredded cheese
- Iceberg lettuce
- Diced onion
- Sour cream or this deliciously tangy Cumin lime crema
Instructions
- Sift the TVP: Pour 1½ cups dry TVP into a fine-mesh strainer placed over a bowl. Shake gently for a few seconds to remove most of the dust. This helps prevent the TVP from having a gummy texture when cooked.
- Soak the TVP: Transfer the sifted TVP to a medium bowl and cover with room-temperature water. Soak for 10 minutes, prepping your remaining ingredients while it soaks.
- Make the seasoning mixture: While the TVP soaks, whisk together 1 cup vegetable broth, 2 tablespoons tomato paste, and 3 tablespoons taco seasoning in a small bowl. Set aside.
- Squeeze, drain and press the TVP: While still in the water, squeeze and release the TVP a few times to help remove any bitter flavor. Pour into the strainer and press out as much remaining water as possible. The drier the TVP, the better it will brown and absorb the seasoning.
- Brown the TVP: Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. When hot, add the TVP and stir to coat with oil. Cook undisturbed for 2–3 minutes, then stir and repeat 2–3 more times, for a total cooking time of 6–12 minutes. If you notice it starting to burn, reduce the heat to medium. The TVP should be browned and lightly crisp in spots.
- Add the seasoning mixture, onion, and garlic: Once browned, pour in the seasoning mixture and add ½ medium onion and 2 cloves garlic. Stir to incorporate. Note: Adding the onion and garlic at this stage (rather than at the start) prevents them from burning while the TVP browns. Cook, stirring frequently, until the onion is softened and the liquid has been absorbed, about 7–8 minutes. Taste and adjust seasoning as needed. Taco seasonings vary in saltiness and intensity, so the flavor should be bold and concentrated. Serve immediately in taco shells or tortillas with iceberg lettuce, shredded cheese, diced onion, and sour cream.
Notes
Taco seasoning: I use our homemade vegan taco seasoning. If you don’t have any on hand, make your own or substitute with 1½ tablespoons chili powder, 1 tablespoon paprika (smoked or regular), 1½ teaspoons cumin, ½ teaspoon salt, and a pinch or two of dried oregano.
Scaling up: This recipe makes about 3 cups of taco meat, roughly the equivalent of 1 pound of ground beef, enough for about 12 tacos. For 4 hungry adults, or if you want leftovers for rice and bean bowls later in the week, consider making 1.5x or 2x the recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: ¾ cup
- Calories: 215
- Sugar: 6 g
- Sodium: 215 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 0 mg
