Textured Vegetable Protein (TVP) is a convenient and affordable substitute for ground meat in recipes. TVP is mechanically processed from soy in a way that would be practically impossible to duplicate in the home kitchen.
You can find it packaged. The brand I use is from Bob’s Red Mill. However, it can almost always be found in the bulk bins of a natural food market. It’s not quite as firm as frozen veggie crumbles, such as those made by Quorn or Boca. But it’s not far off. It can be made to resemble ground beef or pork, depending on how it’s seasoned.
Here I use it in a ground beef style and mix it with pinto beans for a vegetarian twist on the classic beef and bean burrito. Of course, the filling here would also work nicely in tacos, taco salad, or 7 layer dip.
You can use any kind of bean you like. I’m partial to pinto, but navy, black, or kidney are all excellent choices. You could also mix in refried beans.
Here’s a quick and easy way to use TVP for a delicious weeknight Mexican treat!
TVP and Bean Burritos
1 cup TVP
7/8 cup boiling water
1 Tbsp oil
½ cup onion, chopped
2 cloves garlic, minced
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
15 oz can pinto or navy beans, drained and rinsed
8 oz can tomato sauce, preferably no salt added
1 Tbsp tamari
1 tsp chili vinegar or white vinegar
splash hot sauce
black pepper, to taste
6 10” tortillas
Any other fun burrito additions, such as salsa, cheese, sour cream, guacamole, tomatoes, lettuce, etc.
Combine the TVP and boiling water in a medium bowl. Set aside for 5 minutes.
Heat the oil in a medium saucepan. Add the onion and cook until tender, about 5 minutes. Add the garlic, chili powder, cumin, and oregano and cook 2 minutes longer. Add the beans, tomato sauce, tamari, chili vinegar, hot sauce, and black pepper. Makes about 3 cups filling.