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.

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Recipe Summary test

prep:
10 mins
cook:
1 hr 10 mins
total:
1 hr 20 mins
Servings:
8
Yield:
1 2-quart casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish.

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  • Pour vegetable broth into a medium saucepan and bring to a boil. Add TVP and remove from heat. Allow to soften.

  • 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.

  • While potatoes cool are cooling, add condensed soup, diced tomatoes, salsa, and chile peppers to the TVP.

  • 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.

  • Bake, uncovered, in the preheated oven until potatoes are tender and cheese is melted and golden, about 1 hour.

Nutrition Facts

312 calories; protein 31.7g; carbohydrates 19.6g; fat 13.6g; cholesterol 27.2mg; sodium 1074.2mg. Full Nutrition
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