Mexican TVP and Cheese Recipe

Ingredients
<br>- 1 cup texturized vegetable protein (TVP)
<br>- 3/4 cup boiling water
<br>- cooking spray
<br>- 1/2 onion, chopped
<br>- 3 cloves garlic, crushed
<br>- 2 tomatoes, chopped
<br>- 2 teaspoons ground cumin
<br>- 1 cup shredded Mexican blend cheese
<br>- 2 tablespoons minced chipotle peppers in adobo sauce, or to taste
<br><p></p>Directions
<br>step 1: In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
<br>step 2: Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
<br>step 3: Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.
<br>


Ingredients
- 1 cup texturized vegetable protein (TVP)
- 3/4 cup boiling water
- cooking spray
- 1/2 onion, chopped
- 3 cloves garlic, crushed
- 2 tomatoes, chopped
- 2 teaspoons ground cumin
- 1 cup shredded Mexican blend cheese
- 2 tablespoons minced chipotle peppers in adobo sauce, or to taste

Directions
step 1: In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
step 2: Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
step 3: Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.

Mastodon Share