Taco seasoning can cover all manner of sins, but when I first saw textured vegetable protein, I was a bit apprehensive: could it possibly taste any better than driveway gravel? As it turns out, it’s pretty amazing stuff. In water, it expands to more than twice its original volume, and it picks up the flavors of whatever you combine it with. It has the texture of ground beef, but it’s way cheaper. This all makes it perfect for these classic tacos in a crispy shell, which are usually filled with seasoned ground beef. You can buy it at your local produce market or natural foods store in the bulk food section.

　　

Ingredients

serves 4

　　1 onion

　　2 cloves garlic

　　1 tablespoon canola oil

　　1 cup textured vegetable protein

　　2 cups water

　　1 (6-ounce) can tomato paste

　　2 tablespoons Mexican seasoning

　　12 taco shells

　　1 cup salsa

　　2 cups shredded lettuce

　　1 cup grated Cheddar cheese

　　

Step 1

Peel the onion and cut it into 1/2-inch pieces. Peel and finely chop the garlic or pass it through a garlic press. Place the oil in a large skillet, add the onion, and cook for 10 to 12 minutes, or until the onion is translucent. Add the garlic and cook, stirring constantly, for 1 minute. Add the vegetable protein, water, tomato paste, and Mexican seasoning and cook for 10 to 12 minutes, or until all the liquid has been absorbed.

　　

Step 2

Spoon some of the filling into each taco shell and top with some of the salsa, lettuce, and cheese. Serve them up (don’t tell your nonvegetarian friends it’s not actually meat—bet they don’t guess).

　　

food trivia

Step 3

Americans consume about 85 billion tortillas a year (not including tortilla chips). That’s a lot of tacos. And burritos. And quesadillas. And enchiladas. Hey—come to think of it I guess I’m doing my part in the great American tortilla binge.

　　College Vegetarian Cooking