Your taco bar spread is nearly complete: taco shells, shredded lettuce, cheese and diced tomatoes are all set out. What’s missing? Not ground beef, of course. Your main course is a bit more nutritious. Vegetable based, it contains complete protein and absolutely no fat. Each bite also gets you a healthy dose of dietary fiber, iron, magnesium and phosphorus. After all, that’s why you love serving your family these vegetarian tacos made with TVP or textured vegetable protein. They definitely beat beef!
1 cup Bob’s Red Mill TVP® Textured Vegetable Protein
12 oz. tomato sauce
1 Tbsp. chili powder
1 Tbsp. cane sugar
1-1/2 tsp. garlic, minced
7/8 cup boiling water
Taco shells, hard or soft
2 cups shredded lettuce
1 cup shredded cheddar cheese (omit for vegan)
1 tomato, chopped
- In a bowl, combine TVP with boiling water. Set aside.
- In a pan over low-medium heat, mix tomato sauce with spices and seasonings. Simmer for 10 minutes. Add TVP mixture and cook for another 10 minutes.
- Assemble tacos with TVP mixture, lettuce, cheese, tomatoes and salsa.