Anti Inflammatory Vegan TVP Beef Crumbles
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Learn more →Ingredients
4 servings
- 1 cup dry tvp (textured vegetable protein)
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tsp vegan worcestershire sauce (optional)
Can be omittedvegan worcestershire sauce
Instructions
- 1
Combine the vegetable broth, soy sauce, tomato paste, garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper in a large skillet over medium heat, whisking until the tomato paste is fully dissolved and the mixture is uniform.
- 2
Bring the broth mixture to a gentle simmer, then stir in the dry TVP. Remove the skillet from the heat, cover, and let the TVP absorb the liquid for 5 minutes, until the granules are fully hydrated and no dry spots remain.
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