3 Delicious Ways to Use TVP Taco Meat
Easy TVP Taco Meat & 7-Layer Bake by vegan chef Chris Tucker from New Day New Chef Season 3, Episode 1
New Season of New Day New Chef!
The highly anticipated Season 3 of “New Day New Chef” kicks off with a bang as UnchainedTV’s Jane Velez-Mitchell is joined by new co-host Jamie Logan, a vegan superstar and passionate animal rights advocate. Together, they bring you the best in plant-based cooking, starting with an episode with delicious and versatile meat-free tacos.
Stream season 3, episode 1 of New Day New Chef now!
Chef Chris Tucker’s Easy TVP Taco Meat
This premiere episode features vegan chef Chris Tucker, who’s here to revolutionize your taco night. Known for his creative and flavorful vegan dishes and baked goods, Chris shows us how to make meat-free crumble using TVP – Textured Vegetable Protein. It’s so delicious, you won’t miss the meat!
What is TVP?
Textured Vegetable Protein (TVP) is a highly versatile plant-based protein made from defatted soy flour, a byproduct of extracting soybean oil. It is often used as a meat substitute due to its ability to absorb flavors and its meat-like texture when rehydrated. TVP is an excellent source of protein, low in fat, and free from cholesterol, making it a popular choice for those seeking healthier and more sustainable alternatives to animal products. It can be found in various forms, such as granules, flakes, and chunks, and is used in a wide range of dishes, including tacos, chili, and burgers.
More Than Just Tacos
Chris Tucker’s meat-free tacos are the perfect combination of taste and health. Using a mix of plant-based ingredients, he creates a taco “meat” that’s savory, satisfying, and completely vegan.
Chris also shares how to use his taco “meat” to create a variety of other dishes, including:
- Taco Salad – Fresh greens, crispy tortilla strips, and all your favorite taco toppings make this salad a hearty and healthy meal.
- 7-Layer Taco Bake (get the recipe below) – Layered with corn tortillas, taco “meat,” beans, and non-dairy cheese, this bake is perfect for a crowd-pleasing dinner.
- Burrito Bowl – All the flavors of a taco unwrapped in a convenient bowl. Customize with your favorite toppings for a quick and satisfying meal.
These meals are so delicious that they’re sure to become a favorite in your house!
More Chris Tucker Recipes
In addition to his mouth-watering TVP Taco Meat, Chris Tucker shares another delightful recipe that’s perfect for any meal: his Easy Tofu Egg Salad. This simple yet flavorful dish uses tofu as a base, perfectly mimicking the texture of traditional egg salad. The secret ingredient, black salt (also known as kala namak), imparts a distinctive egg-like flavor, making this vegan version incredibly authentic. Whether you enjoy it as a sandwich filling, a salad topping, or straight from the bowl, Chris’s Tofu Egg Salad is a quick and satisfying option that’s sure to become a staple in your plant-based recipe collection.
Tune In and Get Cooking!
Don’t miss the season premiere of “New Day New Chef” to see Chris Tucker in action. With Jane Velez-Mitchell and Jamie Logan bringing their energy and passion, this episode is sure to inspire you to get creative in the kitchen. Tune in to UnchainedTV for mouth-watering recipes, expert tips, and a whole lot of fun as we kick off a brand new season!
Meat-free Taco Crumble and 7 Layer Bake
Ingredients
- 1 cup textured vegetable protein
- 2 cups water
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed chipotle chili
- 1 ½ teaspoons chili powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon oregano
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 1 tablespoon soy sauce
- 175 g baby portabella mushrooms diced small
- 1 large onion chopped and divided
- 5 cloves garlic chopped
- 1 can Black Beans drained and rinsed
- 1 ½ - 2 cups Mexican Style Shredded Vegan Cheese
- Corn tortillas
- Salsa I will bring from home
- 1 cup chopped tomatoes
- Cilantro
Instructions
- Heat two tablespoons of oil (I like avocado) in a large skillet over medium heat. Once the oil is hot, add the mushrooms, ¾ of the onion, and garlic. Sautee until very soft, 7-8 minutes.
- Add the tomato paste and continue to cook for a couple of minutes until fragrant and well combined. Add the soy sauce and water. Mix well.
- Sprinkle in the textured vegetable protein (TVP) and mix well. Once well combined, add in all the seasonings. Cook, uncovered on low heat for 8-10 minutes until well heated.
- Serve in tacos, burritos, grain bowls, on top of salads, or any other place you would normally use taco meat!
- To Assemble Seven Layer Bake
- Preheat oven to 375 degrees.
- Layer the bottom of a 13+9 inch casserole dish with several tablespoons of fresh salsa.
- Place two whole tortillas and 1 tortilla halved on the salsa and begin layering the other ingredients like lasagna.
- Finish with vegan cheese and bake for 20 minutes until cheese is completely melted.
- Serve with fresh cilantro and the remaining raw onions.
