Meaty TVP Tex-Mex

Meaty TVP Tex-Mex

Meaty TVP Tex-Mex is a plant-based substitute for ground beef. TVP, or textured vegetable protein, is a highly nutritious soy product, rich in protein and B vitamins. It can be found at most grocery stores or international markets. This recipe makes 4 cups of a spicy, meaty TVP perfect for tacos or other Latin-inspired cuisine.

We served ours with corn tortillas, rice, and spicy roasted sweet potato, onion, carrot, broccoli, brussel sprouts, and mushrooms and topped with cilantro, avocado, and pickled red onions.


Meaty TVP Tex-Mex

  • 1 1/2 cups textured vegetable protein (TVP)
  • 6 cups water
  • 1 Tbs soy sauce
  • 3 Tbs red miso paste
  • Olive Oil
  • 1 Tbs nutritional yeast
  • 1/2 cup old-fashioned rolled oats (can be gluten-free)
  • 1 tsp garlic
  • 1 tsp cumin
  • Dash of black pepper
  • 1/2 tsp chili powder
  • 8 oz. can El Pato Mexican Hot Style tomato sauce


  1. In a medium-large pot, combine the water, TVP, soy sauce, and miso. Bring to a boil.
  2. Once boiling, reduce heat to low and simmer for 15 minutes.
  3. After the TVP has cooked, allow it to cool before draining through a fine mesh strainer. You’ll want to squish all of the excess liquid out of the TVP.
  4. In a large bowl, mix together the strained TVP with the oats, garlic powder, and nutritional yeast. Mix with your hands until well combined.
  5. Then, set a skillet to medium heat. Once hot, lightly coat the bottom of the pan with olive oil.
  6. Sauté the TVP, stirring continually for about 15 minutes, until lightly browned.
  7. Mix the cumin, black pepper, and Mexican hot style tomato sauce while sautéeing. Taste and adjust seasoning as desired, you may increase the salt level by adding a splash of soy sauce or simply by adding salt.
  8. Serve as desired, or store in the refrigerator in an airtight container for 3-4 days.

Nutrition Information

Nutrition Disclaimer

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