The first few weeks after going vegan I made a lot (and I mean A LOT) of Mexican dishes. I could easily saute some peppers and onions, open a can of beans, shred some lettuce and call it a meal. I wasn’t confident enough to experiment with different faux meat yet and really didn’t know what types of meatless protein options were out there.
After doing some research and reading different vegan cook books I discovered TVP: Textured Vegetable Protein. Sounds lovely, right? I initially just skimmed over it’s description thinking that with a name like that it had to be something complex and too hard for a newbie vegan to cook with. But I was wrong. TVP is so simple to use and is a great source of protein. It takes on any flavor you want and has the texture of ground meat. The first time I used it was for vegan sloppy joes and I was really happy with how it turned out! These tacos turned out great too. The recipe made a lot, so Brett and I were able to eat it for leftovers in wraps and as taco salad throughout the week.
Have you ever used TVP before? Do you like it? If you’re new to it and you try it out, let me know what you think!
Nutrition (without tortillas and toppings): Cals: 200; Fat: 1g: Carbs: 30g; Fiber: 11g; Sugar: 3.6g; Protein: 19.6g