TVP Taco Meat Recipe

Introduction

This TVP taco meat is a flavorful and easy plant-based alternative to traditional taco fillings. Packed with spices and a rich tomato base, it’s perfect for tacos, burritos, or bowls. It’s also gluten-free and vegan, making it a versatile choice for many diets.

Ingredients

• 2 teaspoons olive oil
• 1/2 yellow onion, diced
• 2 garlic cloves, crushed
• 1 1/4 cups TVP (textured vegetable protein)
• 1 1/4 cups low-sodium vegetable broth
• 1/4 cup water
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon chili powder
• 1 tablespoon tamari sauce
• 1/2 cup tomato paste
• 1/4 teaspoon salt
• 1 cup cauliflower rice or broccoli rice (fresh or frozen)

Instructions

1. Step 1: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and crushed garlic, stir-frying until fragrant, about 1 minute.
2. Step 2: Stir in the TVP, cauliflower rice (if using), cumin, garlic powder, paprika, oregano, chili powder, and salt. Cook while stirring for 1 minute until the spices become fragrant.
3. Step 3: Add the tomato paste, vegetable broth, water, and tamari sauce to the pan. Stir to combine everything evenly.
4. Step 4: Reduce heat to low, cover the pan, and let it simmer for 3 minutes. Stir occasionally until the TVP absorbs the liquid.
5. Step 5: Remove the lid and continue cooking for another 3 to 4 minutes, stirring occasionally until the mixture dries out slightly and the TVP becomes fluffy.
6. Step 6: Taste the taco meat and add more salt if desired. Adjust seasonings to your preference.
7. Step 7: Serve the TVP taco meat hot. It pairs wonderfully with vegan gluten-free flatbread, tacos, or your favorite Mexican dishes.

Tips & Variations

• For added texture, try mixing in chopped bell peppers or mushrooms along with the onion and garlic.
• Use mild or smoked paprika for a different smoky flavor profile.
• If you prefer a spicier kick, increase the chili powder or add a pinch of cayenne pepper.
• Swap tamari with soy sauce if gluten is not a concern.

Storage

Store leftover TVP taco meat in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce can be used if gluten is not an issue. Tamari is gluten-free and offers a slightly richer flavor, but both work well in this recipe.

Is TVP healthy and where can I find it?

TVP is a high-protein, low-fat soy product that’s often used as a meat substitute. You can usually find it in the health food section of grocery stores or at specialty stores, sometimes labeled as textured soy protein.

TVP Taco Meat Recipe

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★★★★★

4.9 from 115 reviews

This flavorful TVP Taco Meat recipe offers a delicious, plant-based alternative to traditional taco fillings. Made with textured vegetable protein (TVP) simmered in a blend of spices, tomato paste, and vegetable broth, it’s perfect for vegan and gluten-free diets. With the addition of cauliflower rice, it adds a nutritious twist to your taco night that is both hearty and healthy.

• Author: luca
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Gluten Free, Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 teaspoons Olive Oil
• 1/2 Yellow Onion, diced
• 2 Garlic Cloves, crushed
• 1 1/4 cup Textured Vegetable Protein (TVP)
• 1 1/4 cup Low-Sodium Vegetable Broth
• 1/4 cup Water
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Paprika
• 1/2 teaspoon Dried Oregano
• 1/4 teaspoon Chili Powder
• 1 tablespoon Tamari Sauce
• 1/2 cup Tomato Paste
• 1/4 teaspoon Salt
• 1 cup Cauliflower Rice (fresh or frozen) or broccoli rice

Instructions

1. Heat the Aromatics: In a large skillet or Dutch oven, warm the olive oil over medium heat. Add the diced yellow onion and crushed garlic cloves, stirring frequently until fragrant and the onion becomes translucent, about 1 minute.
2. Add TVP and Spices: Stir in the textured vegetable protein (TVP) and cauliflower rice (if using). Sprinkle in cumin, garlic powder, paprika, oregano, chili powder, and salt. Cook, stirring continuously for 1 minute to toast the spices and release their aroma.
3. Add Liquids and Tomato Paste: Mix in the tomato paste, vegetable broth, water, and tamari sauce, thoroughly combining the ingredients to create a flavorful sauce that will hydrate the TVP.
4. Simmer Covered: Reduce the heat to low, cover the skillet, and let the mixture simmer for 3 minutes. Stir occasionally to prevent sticking and ensure the TVP fully absorbs the broth and flavors.
5. Dry and Fluff the Mixture: Remove the lid and continue cooking for an additional 3 to 4 minutes. Stir frequently until the liquid reduces and the TVP becomes fluffier and less wet, resembling taco meat texture.
6. Season to Taste: Taste the mixture and add more salt if needed to enhance the flavor balance.
7. Serve: Serve the TVP taco meat hot, ideally in gluten-free vegan flatbread or your favorite taco shells, topped with your choice of garnishes like lettuce, tomato, avocado, or vegan cheese.

Notes

• Cauliflower rice is optional but adds extra nutrition and texture.
• Use low-sodium vegetable broth to control salt intake and adjust seasoning accordingly.
• TVP absorbs flavors well, so letting it simmer covered is essential for best texture.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat on the stovetop or microwave, adding a splash of water if mixture dries out.
• This recipe is naturally vegan and gluten-free, ideal for plant-based diets.

Keywords: TVP taco meat, vegan taco filling, plant-based taco recipe, gluten-free taco meat, textured vegetable protein recipe