Plant-based, no tofu!

This taco no-meat is simple, fast, and simply delicious; it is my go-to recipe for when I'm in a hurry but want something interesting instead of the good old sandwich. Check out the recipe and let me know if you like it because I guarantee this recipe will become one of your favorite weeknight meal recipes!

Enough chitchat! Here is the recipe!


• 1/2 tablespoon Cumin
• 1/3 tablespoon Smoked paprika
• 1/3 tablespoon Sweet paprika
• Chili flakes to taste
• Chipotle to taste
• 1 tablespoon Oregano
• 1/4 tablespoon Cocoa powder
• 1 1/2 teaspoon Garlic powder
• 1 tablespoon Veggie bouillon
• 1 1/2 tablespoons neutral taste oil
• 1/2 small onion, minced
• 1/4 cup red bell pepper, minced
• 1 cup TVP
• Cilantro to taste
• Chopped raw onions, to taste
• Vegan cheese, to taste


  • 1.
    Four the Mexican spice:
  • 2.
    Add to a lidded jar the cilantro, sweet paprika, smoked paprika, chili, chipotle powder, Mexican oregano, cocoa powder, and garlic powder, and mix to combine
  • 3.
    In a jug, 1 to 1/2 tablespoons of the Mexican spice, along with 1 1/2 cups of veggie bullion, and 2 tablespoons of soy sauce; mix it all and set aside
  • 4.
    In a skillet over medium heat add the vegetable oil then the minced onions and stir for 1 to 2 minutes.
  • 5.
    Add the red bell peppers, and again, stir for 1 to 2 minutes
  • 6.
    Add the tomato paste and stir a little bit
  • 7.
    Add the TVP and stir for one minute, then pour a little bit of the Mexican broth and stir until the broth is completely absorbed by the TVP then add a little bit more of the broth and repeat this step until you have no more broth left.
  • 8.
    Add some, chopped fresh, cilantro, then build your tacos using your favorite taco ingredients.
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