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Easy Vegan Taco Filling

This filling works well in tacos, sopes, and taco salads. Flavorful and delicious!

Makes about 3 cups.


  • 2 dry California chilies
  • 2 c hot water
  • 1 c TVP granules (textured vegetable protein)
  • 1 Tbsp olive oil
  • 1/2 c tomato sauce
  • 1 Tbsp lime or lemon juice
  • 2 cloves garlic, crushed
  • 3 Tbsp taco seasoning


  1. Remove stems from the dried chilies. Break them up and place them in a blender.
  2. Add hot water. Following safety measures for blending hot liquids**, process the chilies until fairly smooth.
  3. Add TVP to blender mixture and allow to stand 5 minutes.
  4. Heat olive oil on medium setting in a large skillet. Add TVP mixture, tomato sauce, juice, garlic, and taco seasoning. Bring to simmer.
  5. Cook, stirring often, about 10 minutes, or until all the liquid has been absorbed into the TVP and the texture looks like beef taco filling.
  6. Check for salt level. Serve hot in taco shells, on burritos, sopes, or taco salads.

**Remove center of blender lid, place clean rag over top, and holding tightly, pulse until safe to blend.

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