A while back, my favorite Job Lot had a huge 40% off store sale to celebrate 40 years of business. I went three days in a row, because I WAS SO EXCITED. They have so many vegan choices at Job Lot. Among all the choices, they have an entire wall dedicated to Bob’s Red Mill products. While scouring it for lentils, baking needs, grains, etc., I saw that they carried the TVP product (or Textured Vegetable Protein). I’ve always seen recipes using this product but never actually tried it myself – until now. It’s a soy product and a complete protein, and a great meat substitute. All you do is allow it to soak in water until it resembles ground beef. It can be used in tacos, burritos, soups, pasta dishes… the options are endless, really. I even made a vegan meat loaf one night, which was also very good.
But my favorite way to use TVP is as a taco/ burrito filling. Paired with spices and beans, it so flavorful. In an effort to be more healthy, Joe and I were excited to use this stuff in a burrito bowl. It did not disappoint! If you need a quick, easy, and healthy lunch or dinner, this is a great choice. I like to prep a large batch of everything and have extra for a quick lunch option during the week.
If you have never tried TVP before, I encourage you to do so. I’m definitely a fan – it has a permanent place in our pantry.
Recipe
Makes: 2 servings
You will need:
- 1 cup rice (cooked according to package)
- 1/2 cup TVP
- 1/2 cup boiling water
- 1/2 cup kidney beans
- Cooking spray
- Dash of: salt, pepper, cumin, chili powder, onion powder
- 1 avocado
- 2 tbs vegan cream cheese
- 1/4 lemon (quick squeeze of juice)
- 1 scallion, chopped (optional)
- Salsa of your choice
To make:
- Cook rice according to package and set aside.
- Place 1/2 cup TVP in a bowl and add 1/2 cup boiling water to it. Let stand for about 10 minutes, or until softened and the water is soaked up. Drain excess water if necessary.
- In a pan over medium heat, spray with cooking spray and add TVP and kidney beans. Season with salt, pepper, cumin, chili powder, and onion powder (I do about 2 passes of each). Turn heat down to low and let cook for a few minutes.
- While TVP and beans are cooking, put avocado, cream cheese, and a squeeze of lemon juice into a blender. Blend until you have a smooth and creamy guacamole.
- Begin to assemble bowl with rice, TVP and beans mix, a large dollop of guacamole, salsa, and a bit of scallion.
- Enjoy!
Any other fans of TVP out there? I’d love to know your favorite way to prepare it!
Also – the salsa I used here is the fire-roasted tomato blend from Trader Joe’s. I think it is my new favorite jarred salsa to date. It tastes very fresh! xx bianca
