TVP, or textured vegetable protein, is a great meat substitute made from defatted soy flour and dehydrated soybeans. Also known as dehydrated soy protein, it has a neutral flavor and meaty texture similar to tofu and is often used in plant-based dishes like chili, lasagna, and burgers. It's an excellent vegan ground beef substitute!

Yes, because it is made only from soybeans.

Does TVP taste like ground beef?

Like tofu and soy curls, TVP has no real flavors. But it will absorb and take on the flavor profiles of your favorite seasonings and marinades.

Can I use pre-made taco seasoning?

Yes, absolutely! Be sure to eliminate all of the seasoning listed in the recipe and replace them with 2-3 tablespoons of the pre-made seasoning.

Is TVP healthier than meat?

TVP offers several health benefits over meat and is one of the healthier meat alternatives. It's much lower in fat and calorie content, has no cholesterol, and contains dietary fiber. It also has a smaller environmental footprint.

Textured vegetable protein can be purchased online or found in most health food stores like Earth Fare, Whole Foods, and others. Bob's Red Mill brand is my favorite.

Easy TVP Taco Meat Recipe (Vegan, 10 Minutes)

Name: Easy TVP Taco Meat (Vegan, 10 Minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 1 yellow onion, diced; 2 cups of TVP (texture vegetable protein); 1/4 cup of nutritional yeast; 2 tablespoons of chili powder; 1 tablespoon of smoked paprika; 2 teaspoons of cumin; 1 teaspoon of garlic powder; 3 cups of low-sodium vegetable broth; 1/2 cup of low-sodium soy sauce; 1/4 cup of tomato paste

Easy TVP Taco Meat (Vegan, 10 Minutes)

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5 from 8 reviews

This TVP Taco Meat recipe has the texture of ground beef and is easy to make! Use it to make street tacos, a satisfying vegan taco bowl, or top your favorite salad. Delicious, healthy, cheap, and plant-based!

Author: Shane Martin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 10-12 tacos 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mexican
Diet: Vegan

Ingredients

Units Scale

1 yellow onion, diced
2 cups of TVP (texture vegetable protein)
1/4 cup of nutritional yeast
2 tablespoons of chili powder
1 tablespoon of smoked paprika
2 teaspoons of cumin
1 teaspoon of garlic powder
3 cups of low-sodium vegetable broth
1/2 cup of low-sodium soy sauce
1/4 cup of tomato paste

Instructions

Heat a large nonstick skillet over medium-high heat and cook the onion for 1-2 minutes. Add 1-2 Tbsp. of water or veggie broth to prevent sticking.
Stir in the TVP, nutritional yeast, chili powder, smoked paprika, cumin, and garlic powder. Cook for 30-45 seconds until the spices become fragrant.
Add the vegetable broth, soy sauce, and tomato paste. Stir until everything is well combined.
Reduce the heat to low, cover, and let simmer for 3-5 minutes. All of the liquid should be absorbed, and the mixture should resemble ground beef.
Taste and season as desired or add a squeeze of lime juice.

Equipment

Nonstick Skillet

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Nutritional Yeast

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TVP

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Wooden Cooking Utensils

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Notes

Leftover vegan taco meat will last in the refrigerator, in an airtight container, for 3-4 days or in the freezer for 1-2 months. It can be used for taco salad, soup, or any other favorite recipes.

May sub water in place of the vegetable broth.

Nutrition

Serving Size: 1/4 cup
Calories: 85
Sugar: 3.9 g
Sodium: 326.2 mg
Fat: 0.4 g
Carbohydrates: 10.2 g
Fiber: 4.2 g
Protein: 10.3 g
Cholesterol: 0 mg

Find it online: https://shaneandsimple.com/tvp-taco-meat-recipe/