The perfect plant-based substitute for beef tacos, ready in minutes!
Ingredients
- 1 cup textured vegetable protein
- 2 cups water
- 170 g (6oz) tomato paste
- 1/4-1/2 teaspoon teaspoon crushed chipotle chili
- 2 tablespoons taco seasoning
- 1 1/2 teaspoons cumin
- 1 tablespoon soy sauce
- 175 g baby portabella mushrooms diced small
- 1 large onion chopped (use what you have, I had green onion, so I used that)
- 5 cloves garlic chopped
Instructions
- Heat two tablespoons of oil in a large skillet over medium heat.
- Once the oil is hot, add the mushrooms, onions, and garlic. Sauté until very soft, 7-8 minutes.
- Add the tomato paste and continue to cook for a couple of minutes until fragrant and well combined.
- Add the soy sauce and water. Mix well.
- Sprinkle in the textured vegetable protein (TVP) and mix well. Once well combined, add in the taco seasoning, cumin, and chipotle chili. Cook, uncovered on low heat for 8-10 minutes until well heated.
- Serve in tacos, burritos, grain bowls, on top of salads, or any other place you would normally use taco meat!
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