Created by a dietitian, this half-meat, half-TVP (textured vegetable protein) mix is a simple way to boost your fibre intake while reducing meat consumption. Perfect for weeknight dinners or lunches served taco-style, or as a topping for salads, nachos, or burritos! It freezes well and makes for a high-protein meal ready in minutes on hectic evenings.
Preparation
10
min
Cooking
12
min
Servings
6
Nutrition Facts (per serving)
Calories
220
Fat
7
Carbohydrates
10
Fibre
3
Protein
29
Sodium
300
Ingredients
- 454 g (1 lb) extra-lean ground turkey (or other lean ground meat of your choice)
- 1 yellow onion, finely chopped
- 15 ml (1 tbsp) reduced-sodium soy sauce
- 250 ml (1 cup) textured vegetable protein (TVP)
- 80 ml (⅓ cup) water
- 60 ml (¼ cup) chili sauce (or tomato paste)
- 15 ml (1 tbsp) taco seasoning (homemade or store-bought)
Preparation
- In a large non-stick skillet, cook the ground turkey with the onion and soy sauce over medium-high heat for 4 to 5 minutes.
- Add the TVP, water, chili sauce, and taco seasoning.
- Stir well and continue cooking for 5 to 7 minutes, or until the meat is fully cooked and the mixture is well combined.
Notes
Keeps for 3 days in the refrigerator or 3 months in the freezer.
