1/2 medium onion, chopped
1 clove garlic, minced
2 teaspoons vegetable oil
1 cup textured vegetable protein or 2 cups vegan ground beef substitute
1 1/2 tablespoons chili powder
1 teaspoon cumin
1-2 teaspoons soy sauce or Bragg's
salt, to taste
1. In a large skillet, saute onion (see below if using vegan ground beef) in vegetable oil over medium heat for about 3 minutes. Add garlic, cook until fragrant, about 1 minute.
2. For TVP, in a small saucepan, add TVP to 1 cup boiling water. Quickly add chili powder, cumin, cayenne, and soy sauce and stir until all of the water and spices are absorbed. Incorporate the TVP mixture with the onions in the skillet. Add salt, to taste.
3. To make with ground beef substitute: Add the ground beef to the skillet with the onions. Heat through until thawed. Add chili powder, cumin, cayenne and 3/4 cup water. Raise heat to high, simmer until all of the water and spices are absorbed. Add salt, to taste.