Vaegetarian Taco "Meat" (Wannabeef)

Firstly, let me say that this recipe comes with a big disclaimer. This is not something that I ever would have made for myself. Rather, this dish is the result of the give and take that is part of a good marriage. My husband gave up beef a few years ago, and since has been craving the "meaty goodness" that only seriously seasoned ground beef can provide. I hold out hope that someday he will be swayed and finally give up meat altogether, so I make meals like this to help him down the veggie path.
(Husband's note: from here the path looks treacherous and fraught with jicama)

Having said that, I actually quite enjoyed this. It's spicy ad tangy and would be great in nachos, enchiladas or tacos. Which is how we used it. If you are unfamiliar with TVP you can learn all about using it by reading my post on the subject.


Vaegetarian Taco "Meat"

1 cup (3.5 oz) dehydrated textured vegetable protein (TVP)
7/8 cup vegetable broth
1 tablespoon soy sauce
3 tablespoons canola oil
2 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons water

In a small saucepan bring the vegetable broth to a boil. Place the TVP in a small bowl and pour the hot broth and soy sauce over it. Stir it once, cover, and let sit for 10 minutes. Heat the oil in a medium skillet and add the TVP. Cook, stirring occasionally for about 5 minutes, until it starts to brown. Meanwhile, mix together the flour and spices. Add the spice mixture and the water to the TVP all at once. Cook, stirring occasionally and watching closely until the TVP is browned all over and all the water is absorbed, about 10 minutes. Serve in a variety of psudo-mexican dishes.

Makes 4 servings

Nutrition Information:
Per Serving: 272 Calories | 11 g fat | 0.8 g sat fat | 526 mg sodium | 5 g dietary fiber | 3.5 g sugar | 15 g protein