Soak TVP in veggie stock and set aside for about 10 minutes.
Heat olive oil in a pan over medium heat.
Add onion and garlic and sauté until onion is golden brown and translucent.
Add spices (cumin, paprika, smoked paprika) and fry for about half a minute longer.
Add in soaked TVP (including the remaining veggie stock) and cook for a couple of minutes until almost all of the veggie stock is gone.
Next, add red and green peppers, chopped tomatoes, tomato paste and maple syrup.
Let simmer with a lid on for about 15 minutes or until bell peppers is soft.
Taste and adjust flavors.
In the meantime, prepare your toppings (raw veggies and guacamole).
Once the mix from the pan is ready, put some lettuce into each taco shell, then add in the TVP taco meat and top with raw veggies, guacamole and/ or other salsa of choice.
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Notes
Tortilla: Feel free to use some corn or flour tortillas instead of hard shells to create more of a burrito-style dish.
Veggies: Cucumber and red cabbage both add some nice texture and taste to the warm meat mix but they can be replaced with your raw veggies of choice.
Vegan Cheese: Sprinkle the tvp meat mixture with some grated vegan cheese such as vegan cheddar for some delicious cheesy flavors.
Beans: Add a cup of black beans, kidney beans or pinto beans- this will add some additional fiber and tastes amazing in combination with the soya meat mixture.
All nutritional information is based on third-party calculations and should be considered estimates.
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