AnchorMommy

Mexican Night: Vegetarian Style

July 6, 2009 by Shannon

TVP for tacos: cheap, healthy and tasty

I’d like to take this opportunity to set the record straight. Vegetarians eat salad. But a vegetarian cannot subsist on salads alone. 

And get this — vegetarians can eat tacos! (As long as the meat isn’t beef, or any other kind of animal.) Mexican night is a big hit at our house and my meat-eating husband enjoys taco night too. So, you might ask, what do we have in place of meat? Texturized vegetable protein, or TVP.

Now, now. Stay with me here. As Kellan would say, “You don’t be scared.”

TVP is made from soy flour. It’s a great source of protein and fiber, and it’s cheap compared to the price of beef. And it is perfect in a taco shell with all the fixings.

Not only that, but taco nights at our house are a great way to get some colorful variety on Kellan’s plate. Here’s the rundown of what’s on our table on Mexican night:

• Corn shells
• Whole wheat tortillas
• Shredded cheddar cheese
• Diced tomatoes
• Shredded cabbage
• Avocado
• Mexi-corn or Mexi-squash, depending on the season (see below)
• Sliced black olives
• Salsa
• Taco sauce
• Sour cream or nonfat plain yogurt

We fill Kellan’s plate with all the fixings, and while we have crunchy corn tacos, he has a TVP quesadilla. We almost always have leftover TVP, which is great the next day on a bun as a sloppy joe.

So, without further ado…the recipe.

TVP for Tacos

• 2 1/2 cups texturized vegetable protein
• 1 cup hot water
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 1 14.5 oz. can tomato sauce
• Cumin
• Garlic powder
• Chili powder
• Smoked paprika (optional)
• 1 tablespoon canola or olive oil

1. Pour the hot water into the TVP, stir with a fork, and let sit until the water is absorbed (about 10 minutes).
2. Heat the oil in a large skillet or pan and saute the onions and garlic, approximately 2 minutes.
3. Once the onions are almost translucent, add TVP and tomato sauce to the pan.
4. Add cumin, garlic powder, chili powder and smoked paprika (optional) to taste. I usually add about a tablespoon of cumin and chili powder, and a 1/2 tablespoon of garlic powder and smoked paprika.
5. Heat through and serve.

TVP for toddlers: serve it in a bowl topped with a little shredded cheese or make it into a quesadilla.

As I mentioned above, I also make Mexi-corn or Mexi-squash as a side dish. If it’s winter, I go with the frozen corn option. In summer, we go with squash.

Mexi-Corn

• 2 cups frozen corn
• 1/2 red pepper, diced
• 1 tablespoon dried oregano
• Salt and pepper, to taste

Combine ingredients in a microwave-safe dish. Heat for about 2 minutes, until warmed through.

Mexi-Squash

• 2 cups diced squash (zucchini or summer squash)
• 1 tablespoon dried or a small handful of fresh oregano
• Salt and pepper, to taste
• 1 teaspoon canola or olive oil

1. Heat oil in a pan or skillet. Combine ingredients in a separate bowl.

2. Saute squash for approximately 3-4 minutes, and serve.