Vegan Tortitas de Carne Toledo
Discover the delightful Vegan Tortitas de Carne Toledo, a plant-based twist on a beloved Spanish-inspired dish! Perfect for vegans and anyone seeking a meatless alternative, these flavorful patties feature rehydrated textured vegetable protein (TVP) as their base, combined with chickpea flour, gluten-free breadcrumbs, and a savory blend of spices like smoked paprika, cumin, and garlic powder. Soy sauce and tomato paste amp up the umami, while fresh parsley adds a pop of freshness. These easy-to-make patties come together quickly, taking just 15 minutes to prep and less than 30 minutes total to serve, making them ideal for weeknight meals or casual gatherings. Pan-fried to golden perfection and enjoyed with your favorite sides—be it a crisp salad, hearty rice, or roasted veggies—this recipe is as versatile as it is delicious. Packed with protein, bursting with flavor, and completely vegan, these tortitas will win over any crowd.
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Hot vegetable broth
- 0.5 cup Chickpea flour
- 0.5 cup Breadcrumbs (gluten-free, if needed)
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Cumin
- 1 teaspoon Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Olive oil
- 0.25 cup Neutral oil for frying (e.g., vegetable oil)
Instructions
In a large bowl, combine the textured vegetable protein (TVP) and hot vegetable broth. Stir and let sit for 10 minutes to rehydrate, then fluff with a fork.
Add chickpea flour, breadcrumbs, soy sauce, tomato paste, smoked paprika, garlic powder, cumin, oregano, salt, black pepper, and fresh parsley to the rehydrated TVP. Mix thoroughly until the mixture comes together and can hold its shape when formed into a patty.
Using clean hands, divide the mixture into 8 equal portions and shape each into a small, flat round patty.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches, cook the patties for 3-4 minutes on each side until golden brown and firm. Add more olive oil as needed between batches.
Remove the patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve the Vegan Tortitas de Carne Toledo warm with your choice of sides, such as salad, rice, or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.7 g | 125% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 20.1 g | ||
| Protein | 124.5 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4885 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
