10 MINUTE WEEKNIGHT TACO 'MEAT'⎜PLANT-BASED, NO TOFU

This taco no-meat is simple, fast, and simply delicious; it is my go-to recipe for when I'm in a hurry but want something interesting instead of the good old sandwich. Check out the recipe and let me know if you like it because I guarantee this recipe will become one of your favorite weeknight meal recipes!
INGREDIENTS:

FOR THE MEXICAN SEASONING:
(for 2 to 3 recipes)

1/2 tablespoon Cumin
1/3 tablespoon Smoked paprika
1/3 tablespoon Sweet paprika
Chili flakes to taste
Chipotle to taste
1 tablespoon Oregano
1/4 tablespoon Cocoa powder
1 1/2 teaspoon Garlic powder
1 tablespoon Veggie bouillon

FOR THE TACOS:
1 1/2 tablespoons neutral taste oil
1/2 small onion, minced
1/4 cup red bell pepper, minced
1 cup TVP
Cilantro to taste
Chopped raw onions, to taste
Vegan cheese, to taste
METHOD:

Four the Mexican spice:
Add to a lidded jar the cilantro, sweet paprika, smoked paprika, chili, chipotle powder, Mexican oregano, cocoa powder, and garlic powder, and mix to combine
In a jug, 1 to 1/2 tablespoons of the Mexican spice, along with 1 1/2 cups of veggie bullion, and 2 tablespoons of soy sauce; mix it all and set aside
In a skillet over medium heat add the vegetable oil then the minced onions and stir for 1 to 2 minutes.
Add the red bell peppers, and again, stir for 1 to 2 minutes
Add the tomato paste and stir a little bit
Add the TVP and stir for one minute, then pour a little bit of the Mexican broth and stir until the broth is completely absorbed by the TVP then add a little bit more of the broth and repeat this step until you have no more broth left.
Add some, chopped fresh, cilantro, then build your tacos using your favorite taco ingredients.
CUPS CONVERSION:

1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
🤗PRINTABLE RECIPE: www.chefjanapinheiro.com

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FAST AND SIMPLE PLANT-BASED TACO MEAT⎜NO TOFU - Recipe by chef Jana Pinheiro

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