Vegetarian/Tvp Tacos

A: 1C textured vegetable protein
2 3/4C water
1 lime, juice
1t vegetable stock paste (or other stock)
2t nutritional yeast
2T chile paste
2t paprika
1t oregano
2t cumin, ground
1 bay leaf
B: 2t canola oil
1 onion, diced fine
2C mushrooms, diced fine
3c garlic, minced
C: 1/4C walnuts, chopped
D: 6 flour tortillas (or corn, fried)
E: 1/2C cheddar cheese (or other)
1/2C onion, chopped
1/2C cilantro, chopped
1C lettuce, chopped
1 avocado, peeled and diced
1 lime, cut into wedges
Salsa, taco sauce, jalapenos, other
1. Combine (A) in saucepan, heat to just boiling, reduce heat and cook, uncovered, stirring occasionally, 15 minutes or until liquid reduces substantially.
2. Place (B) in iron skillet, saute until onions are translucent. Add (C) and continue to saute 5 minutes more.
3. Add TVP mixture to skillet over high heat, and saute until moist but not wet.
4. Assemble tacos by placing meat mixture from skillet onto tortilla (D), add toppings (E).

Servings: 6

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: tvp_tacos,v 1.1 2020/07/29 03:37:19 deaven Exp $