Whether you're after a vegan taco because you're a plant-based queen or you just love a corn tortilla stuffed with grilled goodness, this recipe will change your life.
Seriously. This vegetarian taco recipe will creep up into your day-to-day, making a regular appearance in your kitchen.
And it doesn't stop there.
Once you get this vegan taco meat we've got in the recipe down, you'll want to start exploring all the different ways to use it. Think: a touch of smoked paprika or adobo sauce, a dash of pickled onion or refried beans, a sprig of cilantro or a dollop of vegan sour cream. The possibilities are truly endless.
As I said, these vegetarian tacos are about to change.your.life.
The best part?
This TexMex TVP taco recipe is super easy to make and comes together in ten minutes.
What is TVP?
TVP or textured Vegetable Protein is made from soy and is a meat substitute that works well as vegan taco meat. The texture of TVP resembles ground beef. Out of the bag, it is dry and so needs to be soaked in hot water first before adding any seasoning. Once it is reconstituted, it will soak up any seasoning or sauce added to it, like taco seasoning, adobo sauce, cumin or smoked paprika.
With all of the different ways that you can cook with TVP, it makes it a great addition to your Meatless Monday menu. Not only that, but it's also a great source of protein.
You can easily get a bag of Bob’s Red Mill Textured Vegetable Protein at Whole Foods or the healthy food aisle in supermarkets, natural food stores, or online retailers. A bag costs roughly around six dollars but can make several meals, which makes it a cheaper alternative to ground meat. Because it's dried, it's super easy to store for when inspiration hits. So if you head to the farmer's market and grab some fresh zucchini or cauliflower, then you've got vegetable tacos. If you snag a ripe avocado begging to be mashed into guacamole, then you've got taco adornment.