Getting fake meat during the pandemic is unpredictable; some basic things (tofu, tempeh, soyrizo) are often out of stock. I wanted to make my Mexican lasagna, but couldn't get soyrizo. So I wondered... can I make my own? Turns out, yes! I found a couple of recipes that use textured vegetable protein (TVP, which I wasn't aware of before now), and with a few tweaks, came up with this recipe, which makes enough for 2 lasagnas (use half, freeze half). Verdict: Delicious! We definitely like it better than purchased soyrizo.

Aside: I now have lots of TVP and soy curls in my pantry (need to check out Judi's soy curls recipes).  So I'm feeling self sufficient. I haven't been to a grocery store in 6+ weeks - getting by with mail orders from Costco & Amazon for dried goods like beans & soy protein, local Albert & Eve produce delivery, and Instacart from Costco, Sigonas, and Sprouts (our TJ substitute, since TJs doesn't allow instacart).


1 3/4 C textured vegetable protein
2 C vegetable broth
1/3 C sun-dried tomatoes in oil, diced
3 T soy sauce
1/4 C red wine vinegar

2 T canola oil
1 T cumin seed
1 hot pepper, diced
1/2 onion (or scallions), diced
3 cloves garlic, diced
1 C fresh cilantro, chopped (loved this, but can add more coriander if you don't have it--it's the same plant)

1/2 tsp chipotle seasoning
2 tsp thyme
2 T dried oregano (or 1/3 C fresh)
1/2 tsp allspice
1/4 tsp cloves
1 T smoked paprika
1 tsp ground black pepper
1 tsp ground coriander (optional; can reduce or skip if used cilantro, above)
1/2 tsp cinnamon


Put the TVP into a big bowl, and boil the water to make broth. Pour broth over TVP and stir. Let sit for 10 min. Stir in sun-dried tomatoes, soy sauce, and red wine vinegar.

In the meantime, saute oil, onion, cumin, pepper, cilantro, and garlic in pan. Add in spices and stir. Add TVP mix and stir. Cook for 5 minutes, stirring often. Turn off heat. Serve with tacos, or use what you need for Mexican lasagna - and freeze the rest for the next lasagna!

Popular posts from this blog



Mushroom Leek Quiche with Red Pepper Relish