Taco Filling : TVP ChunksI like to keep textured soy protein, or TVP (also known as TSP) chunks on hand, and grind them down when I need granules or a "chopped beef" texture. I use a very high protein brand of chunks put out by NOW Foods, and they will require some chopping for this recipe. If you use another brand, they may be lower in protein and break down more easily. Use our recipe for Homemade Taco Seasoning for best results.
Makes 1 quart.
- 2 dry California chilies
- 1 c dry TVP chunks
- 3 c boiling water
- 1 Tbsp lime or lemon juice
- 1/2 c condensed tomato soup
- 1 Tbsp olive oil
- 1 medium onion
- 2 cloves garlic
- 3 Tbsp taco seasoning
- Remove the stems from the dried chilies and break them up into a large bowl.
- Add the TVP chunks and boiling water and soak for 15 minutes, stirring a few times during the soaking process.
- Once soaked, use a slotted spoon to remove the TVP and chilies to a cutting board, reserving liquid.
- Chop until the TVP resembles ground or chopped meat. (This may also be done in a food processor.)
- Put back in the bowl with the soaking liquid and add the lime juice and condensed tomato soup. Stir and allow to stand a few minutes.
- In a large skillet over low heat, add the olive oil.
- When hot, add the onion and saute 2 minutes.
- Add the garlic and taco seasoning and saute another 30 seconds.
- Pour in the TVP mixture, including liquid, and stir well.
- Over low heat, bring to a simmer.
- Cover and simmer 15-20 minutes, stirring 2-3 times, being careful to scrape the bottom of the pan.
- Serve immediately, or cool and refrigerate to use as needed. Reheat with a small amount of water in the bottom of a pan.