I'm a meat eater so I can say the TVP has the exact texture of ground beef. Textured vegetable protein is a healthy alternative to red meats but this meatless potato casserole recipe would be fine with a pound of ground beef.
Preparation Time
10 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 20 mins
Calories
312 Calories
Recipe Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.
Step 2
Pour vegetable broth into a medium saucepan and bring to a boil. Add TVP and remove from heat. Allow to soften.
Step 3
Heat olive oil in a large, nonstick frying pan over medium-high heat. Saute potato slices in the hot oil just until golden, 5 to 7 minutes. Remove from heat and set aside until cool enough to handle.
Step 4
While potatoes cool are cooling, add condensed soup, diced tomatoes, salsa, and chile peppers to the TVP.
Step 5
Place a layer of potato slices in the prepared baking dish, followed by a layer of the TVP mixture; repeat until done. Top with Cheddar cheese.
Step 6
Bake, uncovered, in the preheated oven until potatoes are tender and cheese is melted and golden, about 1 hour.
Ingredients
1 tablespoon olive oil
1 ½ cups shredded Cheddar cheese
1 (10 ounce) can diced tomatoes with green chile peppers
½ cup salsa
1 (10.5 ounce) can condensed cream of mushroom soup