Skillet Nachos

 Cooking 15 minutes
 Preparation 10 minutes
 4 servings


15 ml (1 tbsp.) of canola or olive oil
250 ml (1 cup) of textured vegetable protein (see notes)
10 ml (2 tsp.) of chili powder
160 ml (⅔ cup) of water
2 cups (500 ml) of Florette Vegetable Mix for Spaghetti Sauce
1 can (341 mL) of corn kernels, drained
250 ml (1 cup) of store-bought salsa
Salt and pepper, to taste
Lime juice, to taste (optional)
500 ml (2 cups) of grated Tex Mex cheese


  1. In a skillet over medium-high heat, heat the oil then add the Textured Vegetable Protein, chili powder and water. Cook for 2 minutes, stirring.
  2. Add mixed vegetables and corn. Continue cooking for 5 minutes or until the vegetables are cooked.
  3. Add the salsa, salt, pepper and mix well.
  4. Drizzle with lime juice and cover with cheese. Continue cooking until the cheese is melted. Enjoy with corn chips.


Note :
TVP of its small name, the textured vegetable protein is in fact dehydrated soybeans. Its taste is rather neutral and its texture is reminiscent of minced meat. In order to make the TVP tasty, it is wise to accompany it with spices or to rehydrate it in a broth of your choice.

Where to get it? It is easily found in bulk grocery stores, health food stores and increasingly in conventional grocery stores, usually in the organic products section.

How to store it? At room temperature in an airtight container. It will keep for several months!


Recipe created by Mouvement J’aime les fruits et légumes

You may also like?

Consent choices