after sloppy joe night, a friend asked "what else can i do with this tvp?" oh where to even begin...?
let's be real: everyone loves taco/burrito night.
rather than slave in the kitchen for hours a la worlds best mom, take this shortcut to have healthy, homemade, flavorful, really quick ground "meat" without defrosting (did you plan the day before to crave tacos? me neither) the texture is a dead ringer for ground meat and the flavor is...well the flavor is all the seasonings we use- delicious!
see the "hints" for ideas on your other super easy taco night items...
note: you need a shallow pan with a lid
- 1 tbsp oil (any kind, vegetable, olive, etc)
- 1/2 average onion, diced approx. corn kernel size (white, yellow, red onion - doesn't matter)
- 3 cloves garlic, minced or microplaned
- 3/4 tsp salt
- 1 tsp ground cumin
- 1/4-1/2 tsp ground pepper (i used 1/2...very spicy. i like it, but some may not. start with 1/4 and you can always add more later)
- 1/2 tsp smoked paprika (again, smoked paprika - if you got it for tomatoey rice or sloppy joes, you know how good it is, and you have plenty leftover)
- 1 + 2/3 cup water
- 1 tsp liquid smoke (remember that from the sloppy joes also?)
- 1 cup TVP (you should know this from sloppy joes, lasagna or originally explained in fauxlognese sauce)
what to do:
1. prep: measure out all your dry spices (salt, cumin, pepper, paprika) put them in a little bowl, chop up you onion and garlic, measure out your water and liquid smoke - combine those in a bowl and set aside, measure your tvp. this goes fast so now you'll be ready.
2. get a pan heating up over medium heat - add your oil, onion and garlic. let those saute for 5 minutes (add your dry spices halfway through those five minutes) - you should see your onion go from white to translucent - your garlic might turn brown and stick to the bottom of the pan! relax. don't let it burn (turn black and smoke - duh) but it's ok if it browns some - stir it a couple times while sauteing to help prevent sticking and promote even cooking.
3. now you have a kinda dry, slightly brownish-red (from the paprika, cumin and garlic -it's ok) onion mess and your pan is a little gritty. add the water/liquid smoke (remember fancy-pants, we're deglazing - you just got all those yummy little brown bits and caramelized garlic off the bottom of the pan) give everything a gentle stir - try to make sure everything came up off the bottom of your pan.
4. add your TVP - stir it and cover your pan with the lid right away - you don't want much moisture escaping through evaporation, you want that TVP absorbing it.
after simmering for 5 minutes |
5. let it simmer for about 5 minutes. after 5-ish minutes, turn your heat off, give it a stir and taste some (it's hot, be smart) is the TVP chewy and soft? it should be, if it's not but all the water is already gone - add another 1/4 cup, stir and put your lid back on for - you don't even need to turn your heat back on. if it's not soft and chewy and there's still water in the pan, put the lid back on and back off for 5 minutes - it'll likely absorb. worst case scenario: if there's still water in the pan and it's already soft and chewy, don't try to pour the water out - that water has all our flavor in it! turn your heat back on medium and let your TVP simmer for another couple minutes while you stir - the water will cook out and the flavor will stay.
basically - don't panic, this is kinda hard to screw up, we can fix it.
6. your done - make sure the seasoning is to your liking and enjoy! so easy right?!?!? it'll keep in your fridge for about a week and can easily reheat in your microwave, which makes for stellar leftovers.
hints:
- technically, if you are really intimidated by seasonings, you could get "taco" seasoning and just use that. no shame in doing it...but you could just buy frozen "crumbles" too...the whole point is to build your repertoire of basic ingredients that can go into tons of different easy meals. cumin can go into central and south american, and indian flavor profiles. smoked paprika also goes into our sloppy joes - you might not realize it, but you're getting more familiar with what goes into the flavors you already love, making them easier to understand and recreate. so use the seasonings. you'll also start to appreciate what each one tastes like, so if you like more cumin and less paprika - you can change that! i always recommend smelling your spices before you combine/use them - especially with the ones in this recipe, you'll smell them and go "omg, this is that taste i love!" and that makes you smarter, cooler, more likable and ultimately a better human being...too much? moving on...
- as always - everyone doesn't need to go vegan or vegetarian - i'm not soap-boxing here. but also "as always" - i encourage everyone to try this with TVP because it's really good for you, so easy to make, requires no freezing/thawing like meat, and it doesn't go bad so you can always just have a bag or 2 in your pantry - especially now that you are seeing how much you can do with it!
- i mentioned other taco night items - i'm not going to go into each recipe - but here are some ideas for rounding out your simple, quick , healthy taco night:
~either buy a can of refried beans, or get a can of black or pinto beans and toss them in your food processor. simply stir them with a squeeze of lemon or lime juice and some salt and pepper. taste before salting though as some canned items are high in sodium already! heat in the microwave of a pan - or have them at room temp if you don't care!
~cut some lettuce and dice some fresh tomato as a topping
~open a can of corn, drain it of the canning liquid (or microwave-thaw some frozen - like that frozen roasted corn from trader joe's i mentioned in last week's corn chowder!) add a little lemon juice, diced fresh onion and some chopped cilantro. use this as a topping also!
even just with those items, can you see yourself with some soft or crunchy taco shells making a couple for dinner? smokey, spicy "meat", thick savory spread of beans, fresh crunchy lettuce and tomato and tart fresh corn mix?! yes yes yes.
~if you wanted to be a superstar, or course, you could have make some rice as well...tomatoey rice...hint hint, would be perfect.
- don't limit this to tacos and burritos! i love to use this to make low fat 7 layer dip (i'll have to post that concept later - a friend at a party came up to me and said "what are you doing eating that?! that's not vegan!" mwah-ah-ahhhhh - it was.
- don't limit this to tacos and burritos! i love to use this to make low fat 7 layer dip (i'll have to post that concept later - a friend at a party came up to me and said "what are you doing eating that?! that's not vegan!" mwah-ah-ahhhhh - it was.
nutritional facts:
recipe yields about 2 cups. serving size 1/3 cup:
calories: 81
fat: 2.3g
saturated fat: 0.2g
cholesterol: 0mg
sodium: 294mg
carbohydrates: 6.4g
fiber: 3g
sugar: 2.5g
protein: 8.1g
vitamin A: 0%
vitamin C: 2%
calcium: 6%
iron: 10%