Meximeat Recipe – Eats Now

Name: Meximeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup textured vegetable protein; 2 tablespoons paprika; 1 teaspoon cumin; 1 teaspoon sugar (or evaporated cane juice); 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon cayenne pepper; ½ teaspoon chili powder; ½ teaspoon dried chipotle powder; ½ teaspoon salt; 1 cup water or 1 cup vegetable broth; ¼ cup canola oil

Servings: persons

1 cup textured vegetable protein
2 tablespoons paprika
1 teaspoon cumin
1 teaspoon sugar (or evaporated cane juice)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon chili powder
½ teaspoon dried chipotle powder
½ teaspoon salt
1 cup water or 1 cup vegetable broth
¼ cup canola oil

1
In a microwave safe bowl, combine the TVP, paprika, cumin, sugar, garlic and onion powder, cyaenne, chili, chipotle and salt.
2
Add water or broth and cover tightly with plastic wrap.
3
Microwave on high for 6-8 minutes.
4
- OR - Bring water/broth to a boil, then add the TVP and spices, cover and let sit for 10 minutes.
5
Stir to combine (careful it's hot right from the microwave).
6
Add canola oil as listed, or to taste.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup textured vegetable protein, 2 tablespoons paprika, 1 teaspoon cumin, 1 teaspoon sugar (or evaporated cane juice), and more.

Yes, Meximeat falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meximeat

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