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Fiesta Mexican Squash with TVP

Fiesta Mexican Squash with TVPMexican zucchini, also called ‘Mexican squash’ or ‘Gray Squash’ is a very flavorful variety of summer squash. In this stove-top meal which is reminiscent of Spanish Paella, we have combined the flavors of Mexico with the nutrition of textured vegetable protein to make a festive vegetarian meal.

Serves 6.


  • 1 Anaheim pepper
  • 1 c TVP chunks (textured vegetable protein) (or TSP for textured soy protein)
  • 3 c boiling water
  • 1 1/2 tsp beef style vegetarian seasoning and broth mix
  • 1 tsp ground annatto (achiote) (optional)
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 1/2 tsp taco seasoning
  • 1 tsp salt
  • 3 c Mexican gray squash, cut in 1/2 inch half-circles
  • 2 c corn (fresh, frozen or drained canned)
  • 2 c chopped tomatoes, fresh or canned with juice
  • 2 Tbsp fresh cilantro, minced (or use 1 Tbsp dry)
  • 1 bay leaf
  • 1/2 c long grain white rice


  1. Roast the Anaheim pepper over an open flame or in a hot oven until charred on all sides. Remove stem and chop, leaving the seeds and charred skin on.
  2. In a medium saucepan, combine the TVP with the boiling water, broth mix, and anatto.
  3. Simmer on medium for 5 minutes.
  4. Turn off the heat and set aside.
  5. In a large heavy, lidded pot or Dutch oven, heat the olive oil on medium.
  6. Saute the onion for 2 minutes.
  7. Add the garlic, taco seasoning, and salt and saute another 30 seconds.
  8. Add the squash, corn, tomatoes, cilantro, and bay leaf. Stir in the TVP with all its soaking liquid and bring to simmering.
  9. Stir in the rice and cover.
  10. Simmer on low for 30 minutes, stirring once or twice.
  11. Turn off heat, and cover. Allow to stand 10 minutes before serving.
  12. Serve hot with extra cilantro.

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