TVP Tacos

Obviously, I've been a very bad blogger.  But, the good news is, I'm really going to try and get back on the blog-wagon.  The other good news is that I really love some of the recipes I've stored up to share with you all and the one pictured above has recently become a real favorite chez moi.  It's taco filling (or Nachos or enchilada filling) made from a vegetarian meat-substitute called TVP.

About a year ago, I was gifted with a bag of Bob's Red Mill Textured Vegetable Protein (TVP).  It was from a lovely fellow Bloomingtonian who had purchased it on a whim and never knew what to do with it.  I have to admit that it sat in my cupboard for about 9 months without being touched.  Textured Vegetable Protein?  Is there any name that sounds less appetizing?  Finally, I was cleaning out my food storage and (with the Eye of the Tiger playing in the background), I resolved to make use of this alien ingredient.

And what did we make?  TVP tacos!  These tacos are spicy and delicious and way more calorie-conscious than your average meatatarian taco.  These come together in a snap once the chopping is all finished and make a great weeknight meal.  Also, they reheat well as leftovers.

The recipe above is ground-meat free but you could do a TVP/meat combo to make it a bit richer, or you can make it vegan by omitting the cheese.  Fantastic!  Let's get down to it.



TVP Tacos (Feeds 3-4):

Ingredients:
2 C. Textured Vegetable Protein
2 C. water or stock
2 tbsp. soy sauce
1 tbsp. vegetable (or other neutral) oil
0-4 serrano peppers, finely chopped (depending on your heat tolerance)
1 package taco seasoning
1 onion, finely chopped
1 tbsp. chopped garlic
1 can of Black Beans (optional)

Serve with:
Taco shells, tortillas or tortilla chips
Salsa (I'm in love with Jack's Salsa)
Taco Cheese (optional)

Directions:
1) Heat the oil in a medium saucepan until hot, but not smoking.  Add chopped onions and let them sit for a while.  They should get deep, dark brown around the edges.  Resist the urge to stir them too much.  We want them lightly charred.
2) Add hot peppers, garlic and Taco seasoning.  Cook for 2-3 minutes, stirring occasionally.
3) Once everything is nice and hot, stir in the stock or water and soy sauce and allow it to warm.  It doesn't need to boil, but it's okay if it does.
4) Add TVP, and stir frequently until all the water is absorbed.  If adding Black Beans, put them in now, and allow them to warm through.
5) Serve the TVP in tacos, nachos, enchiladas, you name it.
6) Gobble. It. Up.

I hope you enjoy these as much as me and a certain Bengali gentleman do!

Until our next dinner,
ceh.