Tvptacosalad Recipes
TVP TACO SALAD
TVP stands for Textured Vegetable Protein, a meat substitute made from vegetable protein (primarily soybean). Posted recipe per request
Provided by TishT
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- On large cookie sheet, place 6 oven-proof soup bowls or bowl-shaped aluminum foil.
- Wrap tortillas in damp paper towels and microwave on high 1 minutes or set in warm oven 3-5 minutes.
- Press center of tortillas into the bowls, crimping edges as needed to fit.
- Brush edges with oil if desired.
- Place tray in oven and bake until edges begin to brown lightly, 12-15 minutes.
- Cool shells.
- If not using them immediately, tightly wrap them in a plastic bag.
- Mix together TVP and 7/8 Cups boiling water and let stand 5 minutes.
- Saute onion in skillet.
- Stir in tomato sauce, beans, chili powder, cumin, oregano, and TVP.
- Mix well.
- Cover tightly and microwave on high 5 minutes, stirring once (or simmer on top of stove 15-20 minutes).
- Place a tortilla shell on each plate.
- Place shredded lettuce in each shell and spoon TVP mixture over lettuce.
- Top with tomato.
Nutrition Facts : Calories 393.6, Fat 9.7, SaturatedFat 2.3, Sodium 955.7, Carbohydrate 66.3, Fiber 5.9, Sugar 5.7, Protein 11
10 MINUTE TVP TACOS
A Jolinda Hackett recipe.his recipe uses store-bought salsa and taco seasoning to make a super-quick vegetarian taco filling from TVP. The TVP has a texture similar to shredded chicken when cooked. Wrap in a flour tortilla or stuff in a hard shell with lettuce, tomatoes, avocado, and green onions.
Provided by Queenkungfu
Categories Vegetable
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes.
- Add oil and soy sauce, then peppers and taco seasoning, stirring well.
- Allow to cook for another 3-5 minutes, stirring frequently. Mix in salsa and remove from heat.
- Serve wrapped in a flour tortilla or hard taco shells with your choice of toppings.
TVP TACO BAKE
I use textured vegetable protien (TVP) a lot when money gets tight. It is a cheap way to get your protien and a lovely substitute for ground beef with out the expense. No, it isn't exactly the same but most people couldn't tell the difference when I didn't tell them it wasn't ground beef. This is a nice way to use tvp crumbles.
Provided by budgiesntiels
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Brown beef, onion, and green pepper; drain.
- Spray and 8 x 8 inch pan with cooking spray. Unroll the cresent rolls (they will unroll right into the pan) and pinch together to form a crust.
- Bake 6 minutes.
- Add tomato sauce, beans and seasonings to the tvp crumbles, mix thoroughly.
- Top crust with meat mixture and bake an additional 10 minutes.
- Top with cheese and bake another 5 minutes.
Nutrition Facts : Calories 313.8, Fat 7.3, SaturatedFat 3.6, Cholesterol 29, Sodium 543.2, Carbohydrate 47.2, Fiber 11.4, Sugar 4.7, Protein 16.3
"TVP" BURGERS
TVP = Texturized Vegetable Protein, a vegetarian alternative to beef -- good protein content, with very little fat and far fewer calories. This recipe makes 4 "1/4 lb" sized burgers (I use the same burger "press" I use when making "real" burgers) The taste may not fool a beef-burger lover, but put some ketchup/mustard/horseradish sauce (my fave) and it's good eats and better for ya! (and, no, it won't ever fully replace beef burgers in my heart or stomach) 1/4 cup of TVP has: 59 calories, 11 g protein, 7 g carbs, 0.2g Fat 1/4 cup of Egg Beaters has: 30 calories, 6 g protein, 1 g carbs, 0g Fat *** SO, since the RZ calculator doesn't understand TVP and Egg Beaters, unless my math is off, the entire TVP burger (without bun) has: 167 calories, 16.4 g protein, 27 g carbs, 0.7g Fat***
Provided by Svenska Kocken
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rehydrate TVP -- boil 7/8 cups of water (or beef bouillon for a more beefy taste) pour over TVP, let sit about 5 minutes to soak up wetness.
- Spread on a plate (will help it cool faster than if it is in a bowl).
- Season with steak seasoning (don't be stingy! I use Lawry's or the one from Omaha Steaks).
- Set in freezer for 1/2 hour (to help the TVP be cooler to the touch when you're handling it).
- Put in a mixing bowl.
- Add corn meal, then egg beaters, mix (with hands, get on in there!).
- Add flour, mix (it should look weird and yellow-y, that's fine).
- Press into 4 burger patties on a PAM-sprayed piece of food-wrap (to help it not stick after freezing; use a burger press if you have one, if not, use your hands, but try and get it nice and tight).
- Wrap up, and put in the freezer (to help them freeze together and keep shape).
- Heat on medium heat (or lower) in a frypan, or on the Foreman Grill for about 4-5 minutes.
Nutrition Facts : Calories 93.6, Fat 0.5, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 19.7, Fiber 1.2, Sugar 0.1, Protein 2.4
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