Your rating
Not rated yet!
Modify
Vegan Mexican Tacos
Created by: Howcan Team
Ingredients
- 1 cup of textured vegetable protein (TVP)
- 1 tablespoon of olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/2 teaspoon of oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of vegetable broth
- 8 small corn tortillas
- Toppings: diced tomatoes, shredded lettuce, chopped cilantro, lime wedges, hot sauce
Instructions
- In a small bowl, rehydrate 1 cup of TVP with 1 cup of hot water. Let it sit for 5 minutes, then drain any excess water.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
- Add the minced garlic and diced bell pepper to the skillet, and cook for an additional 2 minutes.
- Stir in the rehydrated TVP, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper. Cook for 2-3 minutes to allow the flavors to meld.
- Pour in 1/2 cup of vegetable broth and simmer for 5-7 minutes, or until the TVP mixture has thickened and absorbed the broth.
- While the TVP mixture is simmering, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- To assemble the tacos, spoon the TVP mixture onto each tortilla and top with diced tomatoes, shredded lettuce, chopped cilantro, and a squeeze of lime juice. Serve with hot sauce on the side.
- Enjoy your delicious vegan Mexican tacos!
The history of authentic Mexican tacos dates back to the 18th century, originating in the silver mines of Mexico. Tacos were initially made with fillings such as fish, pork, or beef. However, with the rise of veganism, chefs and home cooks have started using plant-based meat substitutes to create a vegan version of this beloved dish. In regions like Oaxaca and Puebla, talented chefs have perfected the art of crafting vegan tacos using ingredients like jackfruit, mushrooms, or textured vegetable protein. Today, the best vegan tacos can be found in progressive Mexican restaurants in cities like Los Angeles, where the vibrant vegan food scene continues to innovate and delight taco enthusiasts. The key to a delicious vegan taco lies in the seasoning and preparation of the meat substitute, ensuring it captures the authentic flavors of traditional Mexican cuisine. Whether it's marinating the jackfruit in a rich adobo sauce or perfectly searing the mushrooms with traditional Mexican spices, attention to detail is crucial in creating an unforgettable vegan taco experience.
30 min
4
320 calories
Most popular recipes
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Pistachio Kunafa with Creamy Ricotta Cheese
A delicious Middle Eastern dessert with a creamy twist
75 min
8
380 calories
Most recent recipes
Spicy Beef Fajita Bowl
A delicious and spicy beef fajita bowl with a mix of vegetables and rice.
35 min
4
450 calories
Traeger Smoked Chicken with Honey Glaze
This Traeger smoked chicken with honey glaze is a delicious and flavorful dish that is perfect for any occasion.
200 min
4-6 servings
350 per serv calories
Southwest Veggie Wrap with Avocado
A delicious and healthy wrap filled with fresh vegetables and creamy avocado, perfect for a quick and easy lunch.
15 min
2
320 calories