TVP works super well for plant-based taco meat! Together with a smokey, citrusy marinade that’s deep in flavor, crunchy veggies, vegan queso and salsa, they’ll make your next taco Tuesday unforgettable.
Crispy on the outside and tender on the inside, these hearty plant-based meatballs are packed with flavor and super easy to make with less than 10 simple ingredients! Meat-eaters and kids will love them.
Layers of roasted eggplant slices, a hearty tomato-based ragú with vegan ground meat, and a creamy white bechamel come together for this crowd-pleasing meaty vegan recipe! Prepare it for the whole family.
This somewhat non-traditional red lentil curry uses TVP alongside simple pantry spices and an Instant Pot for extra convenience! It’s comforting, full of flavor and requires only 5 minutes of preparation.
Let’s take a look at more Italian recipes that can be made with the help of textured vegetable protein! This lasagna has a hearty filling and requires basic ingredients like garlic, onion, TVP, tomato puree and spices.
Skip the meat and make these easy TVP recipes bursting with texture, flavor and plant-based protein. Healthy and tasty ideas for the whole family! The following Hungarian goulash is a flavorful and easy one-pot dinner idea that’s great for meal prep.
Easy Vegan Goulash
1 cup TVP (100 g)
2 cups low-sodium veggie broth (480 ml)
2 large potatoes, diced
2 medium carrots, diced
3 cups low-sodium veggie broth (720 ml)
1 large onion, chopped
4 cloves garlic, minced
2 14-oz cans crushed tomatoes (800 ml)
1 tablespoon tomato paste
1 tablespoon paprika
1 teaspoon chili powder
1 tablespoon soy sauce
2 bell peppers, chopped
2 teaspoons red wine vinegar
Put the TVP into a medium-sized bowl and cover with 2 cups of hot vegetable broth. Let it soak for 15 minutes.
Meanwhile, put a large pot over medium heat and add potatoes, carrots, vegetable broth, onion, garlic, canned tomatoes and all spices. Mix well to combine, then bring to a boil.
Once the TVP has soaked for 15 minutes, add it with the soaking liquid to the large pot together with the bell peppers. Stir to combine and cook for 20-30 more minutes.
Check with a fork to see whether the potatoes have softened, then adjust your goulash to taste preferences.
Serve with pasta, bread or rice.
Add some cooked beans or lentils for even more protein!
If you have extra time, roast the spices before starting your goulash.
Find 18+ more vegan TVP recipes in the article above!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.