TVP Burritos

If you want the heft of taco meat without the meat, TVP is the trick. Dry textured vegetable protein looks like nothing until you cover it with boiling water; ten minutes later it plumps into tender, chewy crumbles that drink up whatever seasoning you give them.

That soaking step is the whole game, so go easy on the water when you stir in the taco mix. You want just enough to dissolve the spices, not so much that the filling turns soupy. Sautéed onion builds the savory base, and a can of kidney beans brings creaminess and bulk.

The one rule worth remembering: don’t cook it past 15 minutes, or the TVP goes mushy and loses its meaty bite. Pile it into warm tortillas and finish with sour cream, shredded cheddar and salsa.

Kitchen Tips

• Rehydrate the TVP with boiling water, not warm tap water; the heat opens it up faster and gives a better chew.
• Add the seasoning water a splash at a time. A drier filling holds together in the tortilla; a watery one leaks.
• Watch the clock at 15 minutes. Past that point TVP turns soft and pasty instead of meaty.

Variations

• Swap kidney beans for black or pinto beans, or stir in a can of green chiles for extra smoke.
• Skip the wrap and build a burrito bowl over rice, topped with avocado and pickled onions.
• Use the same filling for tacos, nachos or a quesadilla.