TVP Taco Meat
yields about 22oz or 5 cups
2 cups dry TVP (Textured Vegetable Protein)
1 red bell pepper, chopped
1 can Rotel (chopped tomatoes and chilies)
1 tsp minced garlic
1 tsp liquid smoke
1 TBSP chili powder
2 TBSP soy sauce
2 TBSP olive oil
1 cup dry red wine
1 TBSP vegetable broth powder
½ tsp salt
Preheat oil and liquid smoke in a Dutch oven on medium heat.
Fry the garlic and bell pepper for about 2 minutes, only until garlic lightly browned but aromatic.
Drain the Rotel, reserving the juice.
Combine Rotel juice, wine, salt, broth powder, soy sauce, and chili powder. Add water to the liquid mix until it measures 2 cups.
Pour liquid mix and Rotel into the pot, still containing the garlic and bell pepper.
Raise heat to high until liquid is boiling.
Add dry TVP, reduce heat to medium and stir constantly for about 5 minutes or until it reaches a consistency similar to cooked ground beef.
Serve on tacos, taco salad, nachos, etc…
