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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From the cookbook: 500 Vegan Recipes. This is a quick and flavorful meatless substitute for ground beef in any of your favorite Mexican dishes (tacos, burritos, enchiladas, quesadillas or nachos). I really like that this recipe can be made in 5-10 minutes, right in the microwave. Feel free to cut back on the cayenne pepper, or use it to taste . I made it with the full amount listed, and did not find it to be too hot at all, just a nice amount of heat . I've made this using TVP (Bob's Red Mill brand) as well as with Butler Soy Curls, both are delicious! I also cut back a little on the oil at the end, I probably used about 2 tbsp instead of the full quarter cup. Ingredients:
1 cup textured vegetable protein |
2 tablespoons paprika |
1 teaspoon cumin |
1 teaspoon sugar (or evaporated cane juice) |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/2 teaspoon cayenne pepper |
1/2 teaspoon chili powder |
1/2 teaspoon dried chipotle powder |
1/2 teaspoon salt |
1 cup water or 1 cup vegetable broth |
1/4 cup canola oil |
Directions:
1. In a microwave safe bowl, combine the TVP, paprika, cumin, sugar, garlic and onion powder, cyaenne, chili, chipotle and salt.
2. Add water or broth and cover tightly with plastic wrap.
3. Microwave on high for 6-8 minutes.
4. - OR - Bring water/broth to a boil, then add the TVP and spices, cover and let sit for 10 minutes.
5. Stir to combine (careful it's hot right from the microwave).
6. Add canola oil as listed, or to taste.
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