Taco seasoning can cover all manner of sins, but when I first saw textured vegetable protein, I was a bit apprehensive: could it possibly taste any better than driveway gravel? As it turns out, it’s pretty amazing stuff. In water, it expands to more than twice its original volume, and it picks up the flavors of whatever you combine it with. It has the texture of ground beef, but it’s way cheaper. This all makes it perfect for these classic tacos in a crispy shell, which are usually filled with seasoned ground beef. You can buy it at your local produce market or natural foods store in the bulk food section.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.