Never heard of TVP, short for Textured Vegetable Protein (see definition below)? I hadn’t either until a few months ago when I began my quest to rid meat from my diet. Surprisingly, because of having so many other options like TVP out there, the transition for me hasn’t been as hard as I thought. It’s been a different story for my meat loving hubby and kids, but I am slowly trying to introduce new things into their diet and get them on board. I did have to go ahead from my hubby to make “some” meals meat free for him as long as I didn’t tell him what it really was (ha!). So TVP Tacos became one of those meals. And the first times I watched them devour every last bit I had a mischievous smirk on my face and a glimpse of hope that more meat free meals where in our future. I know I probably will never be able to convert them (at least my hubby) completely, but I figure some is better then none. Making progress…
Ingredients: (serves 4-6)
- 2 cups TVP (TVP can be found in most natural whole food grocery stores)
- 2 cups water
- 2 tbsp olive or vegetable oil
- 1 package taco seasoning
- wheat tortillas or taco shells
How to Prepare:
In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes. Add oil and taco seasoning, stirring well. You can also add in some pureed carrots for some added veggies. Just don’t add too much as you don’t want the TVP to become runny. Allow to cook for another 5-7 minutes, stirring frequently. Remove from heat. Serve wrapped in a tortilla or hard taco shells and add any yummy toppings you’d like.
TVP Definition: Texture vegetable protein is a high-fiber, high-protein meat substitute made from soy flour and available in a variety of flavored and unflavored varieties, as well as different sizes, from large chunks to small flakes. Because it is a dehydrated product, TVP needs to be reconstituted in hot water for about ten minutes or in the cooking process before eaten.