Just a quickie today. I’ve mentioned that we’ve been eating a lot of TVP because it’s so easy to flavor and add. I especially like to use it in place of ground meat for tacos – it tastes just like taco-seasoned ground chicken! We wanted to do something a little different and my husband was thinking of the sweet pork and raspberry-chipotle chicken offered at a local Mexican restaurant that just opened here in our town.
It came out so well, I thought I’d share. It’s sweetly spicy, a bit fruity and goes extremely well with refried black beans, some cabbage, onions, salsa and tortilla chips.
Honey-Cranberry TVP [printable recipe]
- 1/2 cup TVP
- 1 tsp honey
- 1 tbsp cranberry concentrate (or crushed cranberries)
- 1/4 tsp chili-garlic sauce
- 1/2 cup + 1 tbsp chicken broth
Combine everything in a small bowl and cover. Let rest for 5 – 10 minutes so the TVP can absorb the liquid and fluff up.