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Minced TVP Pitacos

A spiced TVP mixture is assembled in toasted pita bread with cabbage, pickles, and more.

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Introduction

This recipe is a delightful example of incorporating Textured Vegetable Protein (TVP) into a creative, taco-inspired dish. The process begins by sautéing garlic and onions to create a flavorful base, followed by the addition of TVP, spices, and shiitake mushroom powder for a savory, umami-rich filling. Once cooked, this protein-packed mixture is paired with fresh, crunchy toppings and served in toasted pita bread.

TVP, a versatile soy-based ingredient, is ideal for absorbing spices and seasonings, making it an excellent meat substitute. The spiced filling is complemented by the tanginess of pickled onions, the freshness of cilantro, and the crispness of cabbage, creating a harmonious balance of flavors and textures.

This recipe is not only quick and easy to prepare but also versatile and suitable for casual meals or gatherings. While it’s naturally nut-free and sugar-free, it can be adapted to suit gluten-free or oil-free diets with simple substitutions. The dish is particularly enjoyable during warmer months due to its fresh and vibrant flavors.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Set a saute pan over medium heat. Add olive oil.
  2. Once it’s hot, add garlic + onion and stir-saute for 2-3 minutes, or until translucent.
  3. Add tomato paste + cumin powder + smoked paprika. Stirring continuously, cook for 2 minutes.
  4. Next, add the TVP and stir-cook for 1-2 minutes.
  5. Add mushroom powder + water + salt + pepper + soy sauce + rice vinegar. Mix well and cook for 4-5 minutes or until the water is absorbed and the TVP is juicy.
  6. Time to assemble. Toast your pita breads and add the TVP mixture + cabbage + tomato + onion pickle + cilantro. Drizzle lime juice.

Recipe Notes

  • To prepare a jar of onion pickle, thinly slice 2 medium onions and place them in a clean glass jar. In a saucepan, heat 1 cup of white vinegar, 1/2 cup of water, 1 tablespoon of sugar, 1 teaspoon of salt, and optional spices like 1 teaspoon of peppercorns and 1/2 teaspoon of mustard seeds until the sugar and salt dissolve. Pour the hot mixture over the onions, ensuring they are fully submerged, then seal the jar. Allow it to cool to room temperature before refrigerating for at least 4 hours before using.
  • Substitute gluten-free pita bread to make the recipe gluten-free.
  • If you can’t find shiitake mushroom powder, simply grind dried shiitake until it’s powdery.
  • Shiitake mushroom powder enhances umami flavor but can be replaced with nutritional yeast or mushroom broth.
  • Toast pita bread in a skillet for extra crispness.
  • Adjust spice levels by adding more smoked paprika or a pinch of cayenne.
  • Use a non-stick pan to reduce the amount of oil needed.
  • Pickled onions can be substituted with quick-pickled shallots or jalapeños.
  • Lime juice can be swapped with lemon juice for a slightly different tang.
  • Add avocado slices for a creamy texture.
  • Leftover TVP mixture can be stored in an airtight container for up to 3 days in the fridge.
  • Reheat TVP filling on low heat with a splash of water to maintain juiciness.
  • For a low-carb option, use lettuce wraps instead of pita bread.
  • If you prefer a smoky flavor, consider adding a drop of liquid smoke.

Frequently Asked Questions

Yes, finely chop and sauté fresh mushrooms, then blend or process them into a paste before adding.

You can use crumbled tofu, lentils, or finely chopped seitan as alternatives.

Tortillas, lettuce wraps, or gluten-free flatbreads work well.

Mix thinly sliced onions with vinegar, a pinch of sugar, and salt; let sit for 15-20 minutes.

Yes, use water or vegetable broth to sauté the onions and garlic.

It can be frozen for up to 2 months in an airtight container.

Try adding diced avocado, vegan cheese, or hot sauce for additional flavors.

Reduce the soy sauce or balance it with a small amount of sweetener.

Yes, scale up the ingredients and serve buffet-style for guests to assemble their own pitacos.

It has mild spice; you can adjust it by adding chili flakes or jalapeños.

Apple cider vinegar or white vinegar can be used instead.

Yes, using gluten-free pita or flatbread maintains the flavor while making it gluten-free.

Nutritional Info (per Serving)

  • Calories: 241 kcal
  • Carbohydrates: 40 g
  • Protein: 12 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 2 g
  • Sodium: 608 mg
  • Potassium: 265 mg
  • Fiber: 5 g
  • Sugar: 4 g
  • Vitamin A: 461 IU
  • Vitamin C: 13 mg
  • Calcium: 108 mg
  • Iron: 3 mg

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