It was the type of night where I was feeling a bit hot and sleepy and had we the money, I would have been online ordering some sort of take-away. Unfortunately, that ends up being too much money and so I tried to make something quick and easy, but also something that felt and tasted a little “naughty”. I know a lot of the healthy folks out there would scorn me for this recipe, but I really don’t think there is much wrong with the occasional “dirty” meal once in a while.
The bulk of this dish uses TVP, which spells out Textured Vegetable Protein. It’s a meat substitute that looks like crumbled beef and tastes a bit meaty. I once worked with someone who put it on his cereal in the morning, but I personally prefer it where I substitute beef mince products, such as in an old-school style taco mince. I’m unsure of TVP is a big no-no for most people, but I do try to get organic TVP only, and as it only costs a few dollars, I don’t mind buying it on the odd occasion.
TVP (I used 2 cups for 3-4 serves)
1 packet of taco mix (I know!)
1 ½ cups water
1. In a large saucepan or frying pan, heat ½ cup of the water.
Pour on the taco mix and stir into a paste.
2. Pour in your TVP granules and stir quickly to coat in the paste.
Add the rest of the water, and continue stirring.
3. Keep stirring, and allow the water to evaporate/soak into the TVP.
Once the water has gone, and mix has thickened (about 5 minutes) then you are ready to serve.
Note: TVP does best when cooked “fresh” and not when reheated later.
Lettuce, a mild and juicy kind
Taco shells, toasted
*If you cannot find vegan sour cream, likely because you live where I do or because you can’t afford it, then here’s the recipe I use:
Combine ¼ cup coconut yoghurt + ½ TB lemon juice + ½ apple cider vinegar + ½ tsp chilli powder. Season it well and it should taste similar. Coconut yoghurt is very coconutty, though, so feel free to sub a milder yoghurt or even ½ cup soaked cashews, drained and then blended.