Gratin Tortillas with TVP Soy Granules

Name: Gratin Tortillas with TVP Soy Granules
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4 servings
Ingredients: 4pieces Tortillas; 2tbsp Olive Oil; 120g TVP Soy Granules; 200g Carrot; 250ml Vegetable Broth; 4tbsp Olive Oil; 200ml Tomato Puree; 1tsp Vegetable Seasoning; 1tsp Salt; 1tsp Garlic Powder; 1tsp Onion Powder; 1tsp Ground Caraway; 1tsp Sweet Paprika; 200ml Vegan Cooking Cream; 0.5tsp Salt; 0.5tsp Garlic Powder; 0.5tsp Onion Powder; 0.5tsp Sweet Paprika

Prep Time: 25 minutes

Cook Time: 55 minutes

Total Time: 80 minutes

Yield: 4 servings

Difficulty: 2 (1 - 5)

Allergens: Gluten

Soy

Categories: Dinner Lunch Main Dishes Mexican

A hearty vegan dish featuring tortillas filled with seasoned TVP soy granules and carrots, baked to perfection in a creamy sauce. This comforting meal combines the satisfying texture of textured vegetable protein with sweet carrots and warming spices, all wrapped in tortillas and topped with a savory vegan cream sauce. Perfect for a filling dinner that will please vegans and non-vegans alike.

Base Instructions

Take a 22x22cm (or similar sized) baking dish and grease it with 2 tablespoons of olive oil. Set it aside while you prepare the filling.

Filling Instructions

In a large pan, add the TVP soy granules, vegetable broth, olive oil, tomato passata, and all the spices (vegetable seasoning, salt, garlic powder, onion powder, ground caraway, and sweet paprika). Mix everything well and bring to a simmer over medium heat.
While the mixture is heating, peel and grate the carrots.
Add the grated carrots to the simmering TVP mixture. Stir well to combine.
If the mixture seems too dry, add a little water - just enough to keep everything moist and help the TVP granules rehydrate properly.
Cook the mixture until everything is soft and the TVP granules have absorbed the flavors, about 15-20 minutes.
Remove from heat and let the filling cool slightly before assembling the tortillas.

Cream Sauce Instructions

In a bowl, combine the vegan cooking cream with salt, garlic powder, onion powder, and sweet paprika.
Stir well until all the spices are evenly distributed throughout the cream sauce.
Set aside until needed for assembly.

Assembly and Baking Instructions

Preheat your oven to 180°C (350°F).
Place a tortilla on a plate and spoon approximately ¼ of the filling onto the center of the tortilla.
Fold in the sides of the tortilla, then roll it up to create a filled tube shape.
Place the rolled tortilla seam-side down in your greased baking dish.
Repeat this process with the remaining three tortillas, arranging them snugly next to each other in the baking dish.
Pour the prepared cream sauce evenly over the rolled tortillas, making sure to cover them completely.
Bake in the preheated oven for about 35 minutes, or until the tops of the tortillas are golden brown and the sauce is bubbling.
Remove from the oven and let rest for a few minutes before serving.

Notes

You can add vegetables like bell peppers or corn to the filling for extra flavor and nutrition.
For a spicier version, add some chili powder or cayenne pepper to the filling mixture.
TVP (Textured Vegetable Protein) soy granules are an excellent meat substitute that absorb flavors well and provide a satisfying texture.
This dish freezes well - make a double batch and freeze half for another meal!
Serve with a fresh green salad on the side for a complete meal.