My take on the classic mince, lettuce and tomato taco that I remember eating as a kid. I thought that TVP (Textured Vegetable Protein) would be the ultimate way to recreate the classic mince tacos as I absolutely love using it for bolognese and chili. I used the sachet of taco seasoning that came in the Old El Paso Kit that I used. Try this for yourself, you won’t be disappointed!

Why TVP?

Textured Vegetable Protein is the ultimate way to replicate a ground beef texture. Yes, you could use lentils, chickpeas or a tofu scramble – but I wanted to replicate the same textures and flavours that I enjoyed before I went vegan. It doesn’t really have any taste before it is mixed in a sauce or additional flavours, so it is extremely versatile. My favourite ways to incorporate it is in saucy dishes like bolognese, stew or chili. This recipe is ideal as it is budget friendly, quick to prepare and effortlessly NOSTALGIC!

Check this recipe out: Lentil, TVP & Sweet Potato Chili

How do I prepare TVP?

TVP only takes around 10 minutes to soak in a bowl of warm water or stock for more flavour. You can tell when it has finished soaking when it has soaked up all the water and become a more spongey, mince-like texture. The volume will increase and then it’s ready to cook with additional flavours.

For the TVP mince (makes enough for around 10 tacos)

• 1 red capsicum, diced
• 1 onion, diced
• 1 tbsp liquid smoke
• 140 g tomato paste
• 1 packet Old El Paso taco seasoning (or similar)
• 1.5 cups dry TVP, then soaked in 2 cups warm beef style stock
• 1 cup water

Method

1. Fry the onion and capsicum for 5-7 minutes or until softened and browned.

2. Add the soaked TVP, taco seasoning, tomato paste, water and liquid smoke. Stir until well combined and most of the water has evaporated. Ready to serve into your taco shells with your favourite fillings.

Be sure to tag me on Instagram at @cookwithpez if you make this recipe!