Vegetarian/Tvp Tacos
| A: | 1C textured vegetable protein |
| 2 3/4C water | |
| 1 lime, juice | |
| 1t vegetable stock paste (or other stock) | |
| 2t nutritional yeast | |
| 2T chile paste | |
| 2t paprika | |
| 1t oregano | |
| 2t cumin, ground | |
| 1 bay leaf | |
| B: | 2t canola oil |
| 1 onion, diced fine | |
| 2C mushrooms, diced fine | |
| 3c garlic, minced | |
| C: | 1/4C walnuts, chopped |
| D: | 6 flour tortillas (or corn, fried) |
| E: | 1/2C cheddar cheese (or other) |
| 1/2C onion, chopped | |
| 1/2C cilantro, chopped | |
| 1C lettuce, chopped | |
| 1 avocado, peeled and diced | |
| 1 lime, cut into wedges | |
| Salsa, taco sauce, jalapenos, other | |
| 1. | Combine (A) in saucepan, heat to just boiling, reduce heat and cook, uncovered, stirring occasionally, 15 minutes or until liquid reduces substantially. |
| 2. | Place (B) in iron skillet, saute until onions are translucent. Add (C) and continue to saute 5 minutes more. |
| 3. | Add TVP mixture to skillet over high heat, and saute until moist but not wet. |
| 4. | Assemble tacos by placing meat mixture from skillet onto tortilla (D), add toppings (E). |
Servings: 6