Spicy TVP Veggie Skillet
A flavorful one-pan dish featuring textured vegetable protein mixed with vibrant vegetables and spices, perfect for a quick and nutritious meal.
5 min
Prep
15 min
Cook
4
Serves
370
Calories
Macros · per serving
32g protein
48g carbs
8g fat
Ingredients
For 4 servings
- 1 cup textured vegetable protein
- 1 cup hot water
- 1 tablespoon olive oil
- 1 onion
- 1 bell pepper
- 1 zucchini
- 2 cloves garlic
- 1 cup canned diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 1 cup black beans
- 0.25 cup fresh cilantro
Instructions
- 1
Rehydrate textured vegetable protein by combining with hot water in a bowl. Set aside for 5 minutes.
- 2
Heat olive oil in a large skillet over medium heat.
- 3
Chop onion, bell pepper, and zucchini into small pieces. Mince garlic.
- 4
Add onion and garlic to the skillet. Sauté for 2-3 minutes until onion is translucent.
- 5
Add bell pepper, zucchini, and rehydrated TVP to the skillet. Cook for another 4-5 minutes, stirring occasionally.
- 6
Stir in canned diced tomatoes, chili powder, cumin, salt, and black beans. Cook for an additional 5 minutes until heated through.
- 7
Garnish with fresh cilantro before serving.
Cook it this week.
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