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  • Hey glad you liked it! I’ll try to find that sloppy joe recipe. I found TVP at David’s in the bulk section. I can’t remember how much it was but probably cheaper than the individually packaged ones.

    1. Love your website and your taco recipe! Thanks so much. Been a vegetarian for a couple years and found this TVP recipe for sloppy joes. Makes enough for two nights worth for 4 adults and my family loves them! Serve on toasted hamburger buns (bagel setting on toaster) and topped with cheese. For a change, boil up some elbow mac and top with sloppy joe mixture and cheese. 3 Tbs veg. oil, 1 med. onion diced, 1 green bell pepper diced, 1&1/2 C boxed veg. broth, 2&1/2 C tomato sauce, 1 can whole pitted black olives, sliced, 1 Tbs chili powder, 1 Tbs sugar, 1 Tbs soy sauce, large dash hot sauce, 1&1/2 C TVP and 1/8 to 1/4 tsp black pepper. In large deep skillet, saute onion and pepper 5 mins. Reduce heat to med. low and add remaining ingr. Simmer uncovered for 25 min. Stirring occasionally.

    1. Any idea what veggie ground round is made of? The Gimme Lean I tried was awful. Maybe Yves is much better; if I ever see it I’ll give it a try. Thanks for your comment!

  • Is TVP the same thing as seitan? My college had a vegan cafeteria (oh, Wesleyan University I miss you) and they served some delicious seitan dishes! One of my favs was a mix of seitan, peppers, and onions.
    Megan (The Runner’s Kitchen)’s last blog post..FoodBuzz Party at David Burke Townhouse

    1. Seitan is made of wheat gluten, while TVP (texturized vegetable protein) is usually (I think?) processed from soy. Quite different in taste and use. Reconstituted TVP (it comes dehydrated in various sized chunks) reminds me a lot of couscous. I find seitan has a meatier texture.

  • Gimme Lean is a weird kind of fake beef, but it’s really good for recipes that call for meat to stick to itself. I use to make a killer meatloaf, and it’s also probably good for meatballs. You won’t find it slimy when you’re twirling it on your fork. TVP is great for sloppy joes and tacos but doesn’t hold together for those meals where ground chuck is supposed to be pressed into a patty or shape.
    .-= orangehairboy´s last blog ..Michael J. Nelson, why did you break my heart? =-.

  • If you can get Tamari soy sauce it really makes a difference. Also using Better Then Bullion base instead of plain water to rehydrate with adds more flavor (and salt, so watch out). Also, if you are feeling lazy, my supermarket has a veggie boxed taco meat by Fantastic World which changed my life when i became veg.
    available here, too, if you can’t find it in the organic section type stuff: http://goo.gl/hcsn5

  • Hello,
    I have been a vegetarian for 12 years now. And have recently chosen vegan lifestyle. I tried this recipe on my carnivore family without telling then. Only, I used filling in toquitos….they are none the wiser. My husband and kids are pretty much vegetarian, with the occasional chicken. They loved it. But, my side of the family never new. Thanks!

  • Tvp is similar to tofu in that it will be as tasty as “what you cook it in”. I saute tvp with tomatoes, lime juice, onions and garlic. When preparing dishes South of the Border, I like to go buffet style. I like to use lettuce or cabbage leaves instead of fried shells. I have black beans, mexica-tvp, pica de gao, guacamole and plenty of sautéed peppers and onions. Yummy!

  • SOUNDS GREAT!! LOVE the idea of the full lettuce leaf in to avoid a spilled split taco, happens to everyone at least once. THIS is what’s for dinner tonight!

  • You can make TVP taste like ground beef but you need to prepare right…Dont use water..Use Beef Broth (Or if VEG then use the ones old in the store to taste like beef..(You may even want to boil down the beef stock to 1/2) You can also use powdered stock (Which make doubling a breze)But simmer the stock for about 15 to 20 minute to give the stock a chance to get that powdery taste out.
    Also you may want to try adding a spoonfull of instant coffee (More if using more liquid..Experiment)It gives the stock (Even beef stock) a meatier heartier flavor..Also gives the TVP a better color..
    Okay now start cooking it in a fry pan to help it dry out and get more meatier…You can do this(While stirring it so it doent tick and burn) Till its to your liking..One other way to make it a bit more meaty..Half way through the cooking the TVP to dry it some, pull it out of the pan and add some oil to the pan..One or 2 spoonful should be enough..But try a non flavored oil or it wont tate exactly like what you expect..So no virgin Olive oil, etc..
    You want to heat the oil some and dump i the TVP back in the pan and start to mix the oil into the TVP while continuing to fry it.. This will give you the fatiness of ground beef..Experiment with the amount of oil to see what right for you…
    And since this recipe has spices in it you may want to add those to the TVP as well before mixing it with the beef broth..Will give you a better flavor.
    If you end up with a big chunk of TVP (didnt mix it well, Left it on the stove to long.. Use a food procesor with a metal blade and pulse it to resemble ground beef..
    I usually always use the processor to make it reemble ground beef for recipes calling for it but then I let it go to a little dryer side so it crumbles good. It might take you a while of doing it to figure out the right dryness consistency.
    It isnt a quick thing but you can make a lot ofit at a time and freeze it in the serving sizes you need to defrost for latter use.
    Check around other TVP recipes on other sites and see what they add to their TVP to make it taste like ground beef and go from there.

  • I like reconstituting my tvp with a broth of boiling water and vegan “chicken” bouillon cubes. I’ve been craving tacos, and I’m looking forward to trying this recipe!

  • If you are a vegan, instead of beef stock, try to find Lieber’s Consomme, beef flavor. It will probably be in the Kosher section. I have used the chicken flavor for matzoh ball soup and enjoyed it. It’s parve, which means it has no meat in it. You can also buy veggie bouillon cubes.

  • Awesome!!! Definitely rehydrate in a low sodium “beef” flavored broth. I also added a dash of liquid smoke. Then I sautéed in a pan with onion, added vegetable oil (3 tbs to fry and make it a little meatier) I tossed in jalapeño slices. I also sautéed onion and green bell pepper to add on top like fajitas. So good!

  • Since cows are some of the most abused animals on our planet [forcibly impregnated, calves dragged away for veal–to keep the milk fountain flowing–abused, often tortured, violently slaughtered] may I suggest that the vegan cheese companies are improving by leaps and bounds. Keep giving them a try, for the love of sentience, please!

  • Beyond Meat has several different “crumbles: that work well in tacos. I am married to a Mexican American and he can’t tell the difference. Also, if you want to avoid “game meats” or TVP all together, try a true veggie taco with black beams, shredded carrots, shredded yellow squash and shredded zuchini, along with cilantro, tomatoes & avocado. Let me know if you want recipe and I post it here. Matt is fantastic! A big help to all us vegan/vegetarian athletes! Love love love the new book No Meat Athlete Cookbook!!!

  • Is there a specific reason soy sauce is used? I have never used soy sauce in my regular meat tacos, but have noticed multiple TVP tacos recipes that call for it.

    1. Hey Marty. Matt started this website when he went vegetarian, and eventually transitioned to vegan. We have left all of his original posts to show his journey.

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