TVP is one of my favourite vegan protein sources. Some reasons for this are that it is super high in protein (almost 50%), you can use it in many dishes, and it’s cheap!
You can even use it in breakfasts as it has no taste. Blend it into your smoothies for some extra proteins ????. Almost endless options with this amazing soy product.
In this recipe I used bulgur, but if you are gluten intolerant feel free to substitute that with quinoa.
That being said, let’s get into the recipe!
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Vegan fatteh – with textured vegetable protein (TVP)
Description
The fatteh ????, soy chunk are amazing! Amazing Lebanese dish served along with a bulgur salad and tahini sauce ????.
Ingredients
The Fatteh
Tahini sauce
Tabouleh salad ????
Instructions
The Fatteh
-
Soak the TVP
Soak the soy chunks in boiling water for at least 10 minutes.
-
Fry onion, garlic and spices
In a frying pan add some oil, add the onion and garlic.
Let caramelize, add cumin and cinnamon after a few minutes.
-
Add the eggplant and remaining ingredients
Let cook for 20 minutes with the lid on. Add a bit of water if the eggplant gets sticky.
Tahini sauce
-
Combine everything and mix
It's as simple as that. Delicious sauces don't always have to be complicated ????.
Tabouleh salad ????
-
Boil the bulgur
Once boiled spread onto a plate to let it cool down.
-
Combine all the ingredients
- Add the pealed pomegranate to a salad bowl.
- Add the chopped mint, parsley and cilantro.
- Mix it all together, add some olive oil, salt and lemon ???? juice.
