Mexican TVP and Cheese

Mexican TVP and Cheese 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.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 15 mins

    TOTAL : 20 mins

    SERVING : 4

    YIELD : 4 servings

Instructions Checklist
  • In a small bowl, stir together the texturized vegetable protein and boiling water. Set aside.

    Advertisement
  • 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.

  • 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.

Per Serving: 252 calories; protein 31.2g; carbohydrates 8.5g; fat 12.2g; cholesterol 32.3mg; sodium 581.7mg.