TVP Taco Salad Recipe
Description:
Delight in the savory flavors of TVP Taco Salad, a delectable one-dish meal bursting with the goodness of Textured Vegetable Protein (TVP) and vibrant veggies. TVP, derived from soybeans, brings a meaty texture and plant-powered protein to this dish, making it a nutritious and satisfying option for vegans and vegetarians alike.
Recipe Category:
One Dish Meal 🥗
Keywords:
Soy/Tofu, Greens, Onions, Beans, Vegetable, Vegan, Spring, Summer, Winter, Spicy, Microwave, < 60 Mins, Oven, Stove Top 🌱🍅🌶️
Nutritional Information (per serving):
- Calories: 393.6
- Fat Content: 9.7g
- Saturated Fat Content: 2.3g
- Cholesterol Content: 0mg
- Sodium Content: 955.7mg
- Carbohydrate Content: 66.3g
- Fiber Content: 5.9g
- Sugar Content: 5.7g
- Protein Content: 11g
Recipe Yield:
Makes 6 servings
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Flour tortillas |
| 1 | Onion |
| 1/2 | Tomato sauce |
| 8 oz | Vegetarian refried beans |
| 16 oz | Textured Vegetable Protein (TVP) |
| 2 tsp | Chili powder |
| 1 tsp | Cumin |
| 1 tsp | Oregano |
| 1/2 | Head of lettuce |
| 1 | Fresh tomatoes |
Instructions:
-
Prepare Tortilla Shells:
- Preheat your oven to 350°F (175°C).
- On a large cookie sheet, arrange 6 oven-proof soup bowls or mold bowl-shaped aluminum foil.
- Wrap the tortillas in damp paper towels and microwave them on high for 1 minute, or place them in a warm oven for 3-5 minutes to soften.
- Press the softened tortillas into the prepared bowls, shaping them into shells and crimping the edges as needed to fit.
- Optionally, brush the edges of the tortillas with oil for added crispiness.
- Bake the shells in the preheated oven until the edges begin to lightly brown, approximately 12-15 minutes.
- Once baked, allow the shells to cool. If not using immediately, tightly wrap them in a plastic bag to retain freshness.
-
Prepare TVP Mixture:
- In a mixing bowl, combine the TVP with 7/8 cups of boiling water. Let it stand for 5 minutes to rehydrate.
- Meanwhile, heat a skillet over medium heat and sauté the chopped onion until translucent.
- To the skillet, add the rehydrated TVP along with tomato sauce, vegetarian refried beans, chili powder, cumin, and oregano.
- Stir well to combine all ingredients thoroughly.
- Cover the skillet tightly and microwave on high for 5 minutes, stirring once halfway through. Alternatively, you can simmer the mixture on the stovetop for 15-20 minutes until heated through.
-
Assemble Taco Salads:
- Place a prepared tortilla shell on each serving plate.
- Fill each shell with a generous amount of shredded lettuce.
- Spoon the hot TVP mixture over the lettuce in each shell.
- Top each salad with freshly diced tomatoes for an extra burst of flavor and color.
-
Serve and Enjoy:
- Serve the TVP Taco Salads immediately, allowing everyone to customize their salads with additional toppings like avocado, salsa, or vegan cheese, if desired.
- Enjoy this hearty and wholesome meal, perfect for any season and sure to satisfy even the most discerning palates!
With its tantalizing blend of flavors and textures, this TVP Taco Salad is a true crowd-pleaser, offering a nutritious and delicious dining experience that’s quick and easy to prepare. Whether you’re enjoying it as a light lunch or a satisfying dinner, this recipe is bound to become a favorite in your household. So gather your ingredients and get ready to savor the goodness of this flavorful plant-based delight! 🌮🥗✨
