I really try to avoid ground beef in my diet as much as possible. The only problem with that is that I really enjoy many things that use it. For me, the solution is T.V.P. (textured vegetable protein) or veggie crumbles. It’s much healthier than beef in that it has almost no fat (one ounce of it has 0.3g of total fat) and the ability to take on the flavors that you want. In this case it’s taco beef to make a very healthy and hearty Mexi salad without the meat.
SERVES: 1
INGREDIENTS:
- 1 1/2 cups torn or chopped baby spinach leaves
- 1/2 cup vegetarian “ground beef”
- 1/3 cup water
- 1 1/2 teaspoons taco seasoning
- 8 grape or cherry tomatoes, quartered
- a green onion, chopped
- 3 tablespoons fat free sour cream
- 1 slice fat free cheddar cheese, diced
- Black olives (optional)
- Salsa (optional)
DIRECTIONS:
1. Place the veggie burger, water and taco seasoning in a skillet and bring to a simmer adding more water if needed.
2. Simmer on med low heat until any onion bits soften and the dry seasoning has blended well with the veggie burger.
3. If it’s too saucy simmer for for your liking continue to cook until it reduces some or if it’s too dry for you add more water by tablespoons until you like it.
4. Place the spinach on a plate, add the cooked and seasoned veggie burger and top with the tomatoes, cheese, sour cream, green onion (olives, salsa if desired)
5. Enjoy
TIP:
These amounts are very easily adjusted to suite your appetite or number of people that you are feeding. It will double, triple or quadruple with no proble
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