The Whole Serving

Vegan Stuffed Avocado

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Make things easy, skip the shell and just use the Avocado to hold all of the taco goodness in these Vegan Stuffed Avocados, and let me tell you, they are so stinking delicious!

Sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

First lets talk about TVP, what is it and how do you use it?  TVP is short for Textured Vegetable Protein and it’s what I used as a meat alternative in these Vegan Stuffed Avocados.  TVP is made from defatted soy flour that has been cooked under pressure and then dried. It’s high in protein, gluten-free and fairly inexpensive, however, it is a processed food.

I don’t use it very often, which is why when I do use it I purchase it from the bulk section so I only get what I need. It’s not very flavorful but it takes on the flavor of whatever it’s paired with. In this recipe it is seasoned with taco seasoning, you can find my DIY recipe here.

When preparing TVP it has to be reconstituted with a hot liquid in a 1:1 ratio or you can simply add it to soups or sauces that contain plenty of liquid.

Here I used 1/2 cup TVP to 1/2 cup hot water and it yielded me 1 1/2 cups after absorption. If you want you can replace the TVC with quinoa. Unfortunately for me, I’m sensitive to the protein in quinoa. You could also try using farro or sorghum.

Overhead shot of dry textured vegetable protein, cherry tomatoes, avocados and bowl of hydrated textured vegetable protein.

Close-up of hydrated textured vegetable protein in a glass bowl.

This dish comes together in 20 minutes or less.  While waiting on the TVP make the salsa. I removed the seeds from the jalapeños so it wouldn’t be too hot if you like it hot leave in the seeds. The avocado cream sauce is just as easy, everything goes into the blender and blend until smooth.

Glass bowl filled with salsa ingredients. Whole jalapenos and cilantro in background.

See how easy it is, just fill the avocado and serve. The skin of the avocado serve as a bowl, scoop and eat. They’re so delicious and a great food to serve at get-togethers.

Sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Overhead shot of sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Close-up shot of sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Print

Vegan Stuffed Avocado

★★★★★

4.8 from 6 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8 1x
Print Recipe

Description

Since making this recipe I have made some modifications to the recipe. I use farro or sorghum instead of textured vegetable protein because I always have these two on hand. You could also use quinoa.

Scale

Ingredients

  • 1/2 cup dry textured vegetable protein or( 2 cups of prepared farro, quinoa or sorghum)
  • 1/2 cup hot water
  • 2 1/2 teaspoons taco seasoning
  • 1 cup chopped cherry tomatoes
  • 3 tablespoons chopped jalapeno
  • 3 tablespoons chopped red onions
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • juice of one fresh lime
  • 4 avocados
  • AVOCADO CREAM SAUCE
  • 2 avocados, sliced and seeded
  • 3/4 cup non-dairy milk
  • 1 tablespoon fresh lime juice
  • 2 finely minced garlic cloves or 1/2 teaspoon garlic powder
  • GARNISHES
  • lime wedges
  • chopped cilantro

Instructions

  1. Place textured vegetable protein in a medium bowl, pour hot water over the protein, add the taco seasoning, stir and allow to set until water is absorbed completely.
  2. If you use farro, quinoa or sorghum add the taco seasoning to the grain the last 10 minutes of the cook time.
  3. While protein is absorbing the water, mix together the tomatoes, jalapeño, red onions and cilantro. Season to taste with salt and pepper, cover and set aside.
  4. Slice and juice the lime, slice and pit the 4 avocados and pour the lime juice over them to prevent browning.
  5. Place the ingredients for the avocado cream in a blender and process until smooth, taste and season to taste with sea salt. Transfer to a serving dish.
  6. Scoop two heaping tablespoons full of the textured vegetable protein into each avocado, spoon some of the tomatoes and avocado cream over the vegetable protein, garnish with cilantro and serve with a wedge of lime.
  7. Have fun and enjoy!!!

Nutrition

  • Serving Size: 1/2 avocado
  • Calories: 338
  • Sugar: 4.8
  • Sodium: 378.5
  • Fat: 25.7
  • Saturated Fat: 3.8
  • Carbohydrates: 20.9
  • Fiber: 13.2
  • Protein: 11.1

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving. You can also leave me a comment below to let me know how these Vegan Stuffed Avocados works for you.

Sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Skip the shell and just use the Avocado to hold all of the taco goodness That's what I did with these Vegan Stuffed Avocados, and let me tell you, they are so stinking delicious!

About Celeste

Reader Interactions

Comments

  13. sue says

    although I’m not vegan I love this recipe and the idea of using the avocado as the shell. Thanks for sharing with us at #OvertheMoon link up and have a great day!

    Reply

  14. Angela says

    I Love Avocados & this looks Amazing! Looking forward to trying this, Pinned, Yummed, Tweeted, & Stumbled 🙂 Thank you for joining the Link-Up again this week!!

    Reply

  17. Nikki Frank-Hamilton says

    Celeste, can it get any better? I think not! I love avocados and mexican food, so these beauties are right up my alley! I have never used TVP but I am going to look into it, my daughter is vegetarian and she’s not real big on the “fake frozen meat” products, this may be just what she’s looking for! Thanks!

    ★★★★★

    Reply

  18. Lisa B. says

    This recipe looks delicious!! I’m not vegan but I will definitely be trying this recipe for myself and my family! Thank you for sharing and linking up with us over at the Welcome Home Wednesdays Link Party!

    ★★★★★

    Reply

  23. swayam says

    I absolutely LOVE LOVE this idea!!Such a healthy way to eat and what a treat!! Your pictures are gorgeous. Thanks for joining us at #SaucySaturday. You have been Featured this week.. DO feel free to brag on twitter/IG 😛

    Reply

  27. Deborah Davis says

    I love avocado so it’s such a pleasure to read and share your healthy and delectable Vegan Stuffed Avocado! The photos are absolutely mouthwatering! Thank you for partying with us at the Healthy, Happy, Green and Natural Party Blog Hop. I’m pinning and sharing this!

    Reply

  28. Kellee V says

    I read all of the comments here and I think I might be the only one who is confused by the recipe. Does all of the avocado go into the avocado cream sauce? From the recipe it seems like all of the avocado goes it’s scraped out into the sauce and then you just put the TVP and garnishes into the empty avocado shell. But in the picture, it looks like there is still avocado on the inside under the TVP .

    Reply

    • Celeste says

      In the ingredient list there are 4 avocados in the first section and 2 for the cream sauce. The two in the cream sauce should be scooped and used for the sauce. Sorry for any confusion. I hope you have a chance to give this a try.

      Reply

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