Vegan Month of Food is here! I have gleefully participated in this great recipe-posting occasion in years past and am excited to try to do daily posts again. Here we go!
Vegan taco crumbles in the cooler section at the grocery store can cost more than I want to spend for the quantity you get. Texturized Vegetable Protein is available in the bulk herb section at my local Mexican market in a huge bag, sold as Carne de Soya, for $1.99! The only ingredient is soy flour and the size of the crumbles is just right for making tacos, spaghetti sauce, etc.
Taco Crumbles
1 cup TVP
1 cup water
1/2 cup soy sauce
1 tsp each ground, cumin, coriander, garlic, and onion
1/2 tsp chili powder
a squeeze of lemon or lime
1 Tbsp olive oil
bring water to a boil, add TVP and all other ingredients, cover and remove from heat. Let sit for at least 10 minutes, stir and serve! This is fantastic on hard or soft tacos, taco salads, and nachos. I served it with a cashew lemon garlic spread, lightly pickled cabbage, pico de gallo and avocado on corn tortillas. Enjoy!
Tasty enough to please picky (read:omnivorous) tastebuds!
Best. Tacos. Ever.