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TVP Tacos – Textured Vegetable Protein Recipe for Taco Filling

TVP Tacos - Textured Vegetable Protein Taco Filling Recipe

TVP Tacos - Textured Vegetable Protein Taco Filling Recipe

TVP Tacos – Textured Vegetable Protein Taco Filling RecipeBookmark and Share

These vegan TVP tacos or Textured Vegetable Protein vegan tacos are so yummy and easy to make. This recipe uses dried red New Mexican chilies for a more authentic flavor than just using plain chili powder. TVP or Textured Vegetable Protein is the perfect medium for making these vegan tacos.

TVP® is an inexpensive and versatile soy product made from defatted soy flour and will absorb whatever flavors you decide to add to it. Low in fat and high in protein, fiber, iron, magnesium and phosphorus, with a fair amount of calcium, TVP is also good for you! You can find it at your local health food store in the bulk section or ask if they carry a packaged brand.

TVP Textured Vegetable Protein Uncooked

TVP Textured Vegetable Protein Uncooked

It costs about $2.00 to make this recipe. Compare that to the packaged store-bought taco fillers at around $3.99 each that make half the servings and you just saved yourself some money. You can make a big batch of this TVP taco filling and freeze it for later use or double the recipe and make a medium batch and put the leftover taco filling in a plastic bag in the fridge and use it within a few days. You could top the tacos with your favorite taco additions; perhaps some vegan sour cream, vegan cheese, and lettuce, tomato, and onions. In the pictures with this recipe, we just added a little vegan Daiya cheese and fresh jalapenos to keep it simple and served it with a big beautiful bad ass salad. But the sky is the limit with whatever toppings you choose. Have fun and experiment.

Dried Red New Mexican Chili Peppers

Dried Red New Mexican Chili Peppers

If you don’t have the dried New Mexican chilies, you can substitute dried California chilies or dried Ancho chilies. Worst case scenario, you can’t find any of those dried chile peppers? Just triple the amount of chile powder in the recipe, but be warned, it won’t be quite as Funky Vegan as when you use the real deal chili pods. No, it is not spicy – these chilies aren’t really hot.

Textured Vegetable Protein is also good for making vegetarian chili and some people like to use it as a meat substitute in their spaghetti. But, really there are a ton of great ways to use TVP. Need more ideas for TVP? Do a search for recipes Textured Vegetable Protein. Here’s my recipe:

Textured Vegetable Protein Tacos

Textured Vegetable Protein Tacos

 

Prep time: 3 minutes
Cooking time: 10 minutes
Total time: 13 minutes

Serves: 8 vegan tacos

Ingredients:

1-1/2 cups TVP – Textured Vegetable Protein
2 dried red New Mexican chilies
4 cloves garlic
1/4 onion
1-1/2 tablespoon extra virgin olive oil
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon Cavender’s Greek seasoning
1/2 teaspoon sea salt
1/4 teaspoon Tabasco brand pepper sauce
1 tablespoon chile powder
Juice of 1 lime
1-3/4 cups water

3 ounces tomato paste – optional

Instructions:

1. Remove stems from the red New Mexican dried chilies. Add chilies, garlic, onion, and 1/4 cup of water to a mini-food processor or blender and process until very finely chopped.

2. Add mixture to a 2 or 3 quart sauce pot on high heat with all remaining ingredients for 2 minutes and stir thoroughly to incorporate the ingredients.

3. Reduce heat to medium for 8 minutes, stirring every couple of minutes.

4. Remove from heat and serve.

TVP Taco Stuffers - Chili Onion Garlic Blend

TVP Taco Stuffers - Chili Onion Garlic Blend

TVP Taco Stuffers Blend - Chili Onion Garlic

TVP Taco Stuffers Blend - Chili Onion Garlic

TVP Taco Filling - In the pot

TVP Taco Filling - In the pot

 

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Funky Vegan Masoor Red Lentil Dahl Recipe With Chili Peppers

Funky Vegan Masoor Red Lentil Dahl Recipe

Funky Vegan Masoor Red Lentil Dahl

Funky Vegan Masoor Red Lentil Dahl Recipe With Chili Peppers

Ahhh! Good old Indian comfort food at it’s finest. I like to make it spicy with chili peppers, but it really isn’t too hot because of the quantity of Red Lentil Dahl you’re making. Believe it or not, I add more chilies to my personal bowl when I eat it. So, don’t be afraid to give it a try. Chili peppers have a lot of vitamin C in them and supposedly can help keep your arteries unclogged, among other health benefits. You can always use less if you would prefer.

What makes it funky? I like to add a touch of pickle juice, but if you don’t have any on hand you can substitute lemon juice. Serve over brown basmati rice or some boiled potatoes. It is really simple to make and delicious. This makes about 4-1/2 to 5 quarts, so you will have plenty of leftovers, or it will serve quite a few people with the basmati rice or potatoes. Garnish with a bit of fresh cilantro.

Masoor Dahl - Funky Vegan Style

Masoor Dahl - Funky Vegan Style

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Ingredients:

4 cups red lentils
2 tablespoons extra virgin olive oil
1 onion, chopped
2 celery stalks, chopped
1 head of garlic, finely chopped
2 jalapeno peppers, finely chopped
2 serrano peppers, finely chopped
2 Thai chili peppers, finely chopped
2 tablespoons turmeric
2 tablespoons Indian curry powder
1 tablespoon ground cumin
1/2 cup pickle juice or juice of 1 lemon
1 tablespoon sea salt
1-1/2 (10 ounce) cans of Rotel Original Diced Tomatoes & Green Chilies
1 tablespoon fresh ginger, finely chopped or grated
1 teaspoon freshly ground black pepper
11 cups of water

Instructions:

1. In a 6 quart stock pot, add garlic, onion, celery, extra virgin olive oil, and 1 teaspoon of salt. Sauté over high heat 3 minutes and then add turmeric and curry powder and sauté 1 more minute.

2. Add water, red lentils, jalapeno peppers, serrano peppers, Thai chili peppers, cumin, pickle juice, Rotel Original Diced Tomatoes & Green Chilies, ginger, black pepper, and the remaining 2 teaspoons of salt.

3. Bring to a boil and then simmer on medium heat for 35-40 minutes, Stirring occasionally to make sure it does not stick to the bottom of the pot.

4. Remove from heat and let stand for 5-10 minutes, then serve.

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