Smoky Mexican-Style Vegan Ground Meat
This Smoky Mexican-Style Vegan Ground Meat is the ultimate quick and easy meat alternative! Meaty (but completely cruelty-free), smoky, and packed with bold flavours—without any weird ultra-processed ingredients. Made with TVP and simple pantry staples, this high-protein filling is perfect for tacos, burritos, and meal prep.
Equipment
- Wide pan
Ingredients
- 75 g TVP
- 600 ml Water
- 1 tbsp Soy
- 2 tsp Liquid Smoke
- 1 Medium Onion
- 2 Coves Garlic
- 2 tbsp Taco mix
- 2 tbsp Tomato puree
- 1 tbsp Olive oil
- 1 tsp MSG
- 1 Tsp Corn Flour
Instructions
- Prep the aromatics – Dice the onion and mince or slice the garlic.
- Sauté – Heat 1 tbsp olive oil in a pan over medium heat. Fry the onion until translucent, then add the garlic and cook for another minute. Stir in the taco seasoning, toast for a minute, then add the tomato purée, soy sauce, and liquid smoke.
- Rehydrate the TVP – Add the TVP and stir to coat in the seasoning. Pour in 600ml of water and let it absorb fully. Add the MSG and mix well.
- Thicken – Make a cornstarch slurry by mixing 1 tsp cornflour (cornstarch) with 1 tsp cold water. Stir it into the TVP mixture to help bind everything together. Add more water if needed, then cook until the desired consistency is reached.
- Serve – Use in tacos, burritos, or any Mexican-inspired dish!
Notes
- Taco seasoning: A homemade blend works best (recipe coming soon!), but store-bought is totally fine.
- Water absorption: Different TVP brands may need slightly more or less water—adjust as needed.
- MSG: Optional, but it really enhances the savoury depth of the dish.
- Texture control: If the mixture looks too dry, add a splash more water. If it’s too wet, let it cook down a bit longer.
- Storage: This keeps well in the fridge for up to **4 days** and freezes beautifully for easy meal prep.