mexican-tvp-and-cheese

Mexican TVP and Cheese

3 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
OBOESTEW
Recipe by  OBOESTEW

“Can be used as a vegetarian side dish, or to stuff roasted peppers. Use low fat cheese to cut fat and calories. It is high in protein and can be made low in calories. Either serve as is, or use as a stuffing for roasted bell or poblano peppers.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.
  2. Heat a large skillet over medium heat, and spray with cooking spray. Add onion, and cook just until it begins to brown. Add the garlic, and cook for a minute. Stir in tomatoes and cumin. Reduce heat to medium-low, cover and simmer for 5 minutes, or until thickened.
  3. Stir the TVP into the tomato sauce along with the chipotle peppers. Remove from heat, and stir in the shredded cheese. Serve as is, or use as a stuffing for peppers.

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Reviews (3)

Rate This Recipe
Kaelyn
13

Kaelyn

I'm giving it a five but I did make some changes. I added some dijon mustard and light soy sauce to the tomatoes and onions. I put the TVP in a small glass casserole dish and then spooned over the tomato mixture and sort of pressed it into the cracks between the pieces. Then I put just over a cup of shredded marble cheese over top and baked it for 15 minutes at 350, then on broil for a couple minutes to finish it off. I really enjoyed this meal, but my boyfriend hated it. I think he's just scared of it!

racheleg
9

racheleg

This is the kind of recipe that wasn't bad enough to throw away but wasn't good enough to make again. It was a little heavy on the TVP for me, I would recommend using an extra tomato and maybe even a little tomato sauce. Also, maybe some more cheese?

Bonnie C
2

Bonnie C

Great recipe - I didn't have the chipotle peppers in adobo sauce, so that probably would have made it taste better, but it was still really good for such a healthy dish. I also used 1/3 less fat mexican blend cheese. I used it for stuffed peppers, but ended up liking it better just by itself. Great healthy recipe; I will definitely make it again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 8.5 g
  • 3%
  • Protein
  • 31.2 g
  • 62%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 582 mg
  • 23%

Based on a 2,000 calorie diet

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Mexican Zucchini Cheese Soup

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