This easy version is my vegan carne picada recipe. It’s going to become one of your favorite weeknight meals! Carne picada is a popular Tex-Mex dish made with small pieces of beef and cooked in a tomato sauce.
Texturized vegetable protein needs to be rehydrated before cooking with it. To do so you boil some water with a small piece of onion, garlic cloves and a bay leaf. Then add the tvp or soy curls and allow to rehydrate.Once hydrated the vegan meat needs to be drained and excess liquid squeezed out of it. Allow to cool down before you try handling.
While you wait for the TVP to hydrate and cool down you can chop all of the veggies needed and gather the spice mixture.
Heat the oil in a large skillet and once warm saute onion until soft. Add the chopped poblanos and sauté until soft. Mix in the hydrated and squeezed vegan meat. Sprinkle all of the spices over the ingredients.
Mix in the canned tomatoes, a splash of water, and allow to simmer over medium heat for at least 15 minutes. You can cook until the vegetables reach your desired consistency.
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Notes
*Please notice that the nutritional and calorie information above is just an estimate. The final numbers will depend on your specific brand ingredients used.*Hydrated you need 2,5 cups or about 1/2 lb. of TVP or soy curls. If using soy curls you can chop into smaller pieces. *Serve on warm corn tortillas as tacos or use as a filling for burritos or topping for rice or burrito bowls.