Things are going well here, sort of. I don’t know if you have heard but there was huge mudslides and 2000 people were in the only tunnel that leads back to the big city, Chengdu. We luckily were stuck in the mountains, good thing we didn’t leave a few hours earlier! I’ll tell you guys all bout it another day (Wednesday!). So please put your eyes together and enjoy this wonderful recipe from Liz! Thanks Liz!
Hi friends! I’m Liz, the blogger behind I Heart Vegetables.
I’m happy I can share a post with you all, because Tara’s blog is awesome! I love her approach to healthy living, and she’s just so stinkin cute! My blog is filled with super simple vegetarian recipes, because I know people are busy. Fast, simple, and easy recipes are a great way to stay healthy, without spending a whole day in the kitchen. Since vegetables seem to be my first love… I wanted to share a few of my favorite recipes with you.
Vegetarian cooking can sound complicated if you’re new to meat-free dishes, but in a lot of ways, it’s easier! It also tends to be cheaper, which is an added bonus. So today, skip the meat, grab some veggies, and try one of my favorite recipes!
These TVP Tacos are a weeknight staple at my house! I even made them for a cooking club dinner, with a house full of 11 girls! They’re super simple, totally healthy, and completely budget friendly.
But first of all, what is TVP? TVP = Textured Vegetable Protein. It’s basically a kind of soy protein. It has a similar texture to ground beef, but is much healthier, cheaper, and vegetarian! (And easier to cook, in my opinion!)
I’m really happy with how these turned out, and I hope you try them out!
Vegan TVP Tacos
- 1 cup TVP
- 1 cup water
- 1 tsp chipotle chili powder
- 1/2 garlic powder
- 1/4 tsp cumin
- 1 can black beans
- 1/2 medium white onion
- 2 tsp olive oil
- 1 avocado
- 1/2 cup salsa
- 4 whole wheat tortillas
Bring one cup of water to a boil, and then add in the TVP. Remove from heat, stir in the chili powder, garlic powder, and cumin, and let stand. Rinse and drain the black beans, and cook over medium heat until warm. Slice the onion, and saute over medium heat, in a little olive oil, until translucent. Slice up the avocado and top with some salsa. You just have to put all the pieces together and then wrap it all up in a whole wheat tortilla. Dinner, served.
This makes about 4 large tacos. It was plenty for 2, and I had some leftovers for lunch the next day. This was super easy to make, and also pretty cost effective. TVP is a lot cheaper than meat. Plus, it has 12g of protein per 1/4 cup, and only 80 calories. That makes this stuff pretty awesome, and with the right seasonings, it tastes awesome as well!