TVP Burritos

TVP stands for Textured Vegetable Protein produced from soy flour after the soybean oil has been extracted. TVP has no cholesterol, is an excellent source of protein, low in sodium and has almost no fat. It is high in potassium, essential amino acids and contains calcium, magnesium, and iron. Dehydrated, it has a very long shelf life (up to a year) but once it is hydrated it will keep in the refrigerator for several days to one week. It is commonly used in dishes such as Chili, Tacos, Burritos, Pasta Sauce, "Sloppy Joes", Soups and Stews.

2 cups TVP
2 cups boiling water
1-2 teaspoon McKays Beef style broth (or other meatless broth flavoring)

1-2 tablespoon olive or safflower oil
2 garlic cloves, minced
1/2 cup diced onion
1/4 cup diced red pepper
1/4 cup diced green pepper
2 teaspoon chili powder (or to taste)
2 teaspoon cumin powder (or to taste)
Pinch sea salt
Pinch black pepper

Flour Tortillas of your choice

First, hydrate the TVP (make it soft to eat). Place the dehydrated TVP in a bowl. Boil 2 cups of water and add the beef style meatless broth powder. Pour the broth water over the TVP and let sit for about 5 minutes.

Meanwhile, sauté the onion, garlic, peppers, and spices in oil until slightly tender (about 2-3 minutes). Add the hydrated TVP, stir, and cook for another 5 minutes. Add the salt and pepper. Heat a tortilla in a warm skillet until soft. Then you are ready to fill, roll, and eat your burrito.

You can make as many layers as you like of your favorite veggies and toppings. Suggestions are: Veggie Slices (non-dairy "cheese"), chopped Anaheim green chilies, fresh diced tomato, sliced black olives, Salsa, Sour Supreme (non-dairy sour cream), and fresh red leaf lettuce.