TVP Vegan Tacos with Watermelon Salsa | helgagabrielle.com

Vegan TVP Tacos with Watermelon Salsa

Two months before I transitioned, I attempted my first vegan dish: Quinoa and Red Lentil Burgers. I failed. They were completely inedible and I took a few hateful bites before chucking all four patties in the trash. I followed the recipe— ingredient by ingredient, step by step— yet still flopped. Why? Because:

1) It was too complicated.
2) I hate quinoa.

Two months later, I gave veganism an earnest try and gave myself two rules to follow:

1) Stick to simple things.
2) Only eat things that I like.

(I make an exception for ripe papaya, though. I can’t stand the taste but I force myself to eat it because it’s good for you!)

These TVP and kidney bean tacos are very easy to make and honestly hard to fudge up. The watermelon salsa is a nice change but if you’d like less work and mess, store-bought tomato salsa will work just as fine.

We get our textured vegetable protein (Bob’s Red Mill Brand) and no-beef bouillon cubes from Healthy Options. TVP is a very versatile ingredient; we use it in sisig, pasta, and any recipe that calls for ground meat. You can opt out of this ingredient for the tacos, of course, and just use red kidney beans.

We skipped the cheese on this one because vegan cheese isn’t widely available in the Philippines and because I can actually survive without it. Slightly funny that looking back, I always said that I could never go vegan because I loved ice cream and cheese too much. As a vegan, I treat myself to non-dairy ice cream all the time and I don’t even miss cheese, not one bit. We did sprinkle a little bit of nutritional yeast to get that slight cheesy flavor, though!

Vegan TVP Tacos with Watermelon Salsa | helgagabrielle.com

Vegan TVP Tacos with Watermelon Salsa | helgagabrielle.com

No tomatoes were actually used in this recipe.

Vegan TVP Tacos with Watermelon Salsa | helgagabrielle.com

Vegan TVP Tacos with Watermelon Salsa | helgagabrielle.com

Vegan TVP Tacos with Watermelon Salsa | helgagabrielle.com


AuthorHelgaCategoryDifficultyBeginner

Makes 8-10 tacos.

For taco filling
 1 cup TVP (textured vegetable protein)
 ½ cube no-beef bouillon cube
 ½ can red kidney beans
 taco seasoning
 lettuce, shredded
 taco shells
For watermelon salsa
 1 ½ cups watermelon, diced
 ½ yellow bell paper, diced
 cilantro, chopped
 juice of half a lemon
 salt and pepper

For taco filling
1

Dilute no-beef bouillon cube in 1 cup hot water and pour over TVP. Let soak for 10 minutes.

2

Sautee red kidney beans and TVP. Add taco seasoning. Remove from heat when TVP has browned.

For watermelon salsa
3

Combine watermelon, yellow bell pepper, and cilantro.

4

Add salt and pepper according to taste. Top off with lemon juice.

Ingredients

For taco filling
 1 cup TVP (textured vegetable protein)
 ½ cube no-beef bouillon cube
 ½ can red kidney beans
 taco seasoning
 lettuce, shredded
 taco shells
For watermelon salsa
 1 ½ cups watermelon, diced
 ½ yellow bell paper, diced
 cilantro, chopped
 juice of half a lemon
 salt and pepper

Directions

For taco filling
1

Dilute no-beef bouillon cube in 1 cup hot water and pour over TVP. Let soak for 10 minutes.

2

Sautee red kidney beans and TVP. Add taco seasoning. Remove from heat when TVP has browned.

For watermelon salsa
3

Combine watermelon, yellow bell pepper, and cilantro.

4

Add salt and pepper according to taste. Top off with lemon juice.

Vegan TVP Tacos with Watermelon Salsa

Assemble tacos, starting with filling followed by lettuce and topped with salsa.


Vegan TVP Tacos with Watermelon Salsa | helgagabrielle.com

I hope you try this and let me know how it goes, when you do!

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1 Comment

  • Reply Gin November 3, 2017 at 5:24 pm

    I agree:

    1) Stick to simple things.
    2) Only eat things that I like.

    You make eating veggies look so eaaasy! I hope I can convert soon! 😉

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