Vegan Tacos

Ok I said I don’t like burritos with tortillas, but I do like tacos with tortillas :-). My tacos are made with soy meat, but you can definitely use crumble tofu or cooked TVP (textured soy protein). I added readymade taco seasoning, but this can be substituted with a mixture of cumin powder, chili powder and some dried oregano or marjoram.

Great for weeknight meals and since I don’t like the fuss of wrapping in tortilla, I cook some rice; top it with the taco “meat” and all the other toppings for lunch the next day. Yumm.

Ingredients:

6” Corn Tortillas - 10

Soy ground meat – 1 pkg (I used Lightlife)

Pepper – 1 small, chopped fine

Onion – 1 medium, chopped

Carrots – 1 small, grated (Optional)

Garlic cloves – 2, minced

Tomato puree – ¼ cup

Taco Seasoning – 2-3 tbsp

Salt – to taste

Toppings:

Avocado – 1, diced

Grape Tomatoes – 10, halved

Scallions – 4, chopped

Lettuce – shredded

(Vegan) Sour Cream – ¼ cup

Method:

• Heat 1 tbsp oil in a pan; add onions, peppers and carrots (if using) and sauté on medium flame till the veggies are tender, about 8-10 minutes.
• Add minced garlic and cook for another couple of minutes.
• Add the soy meat (or cooked TVP), crumble with back of the spoon and cook for 4-5 minutes.
  
• Next add tomato puree, taco seasoning and ¼ cup water; cover and simmer for 8-10 minutes. If the mixture is too wet, cook uncovered till the extra water evaporates. Season with salt, keep in mind taco seasoning has quite a bit of salt, so adjust accordingly. Keep aside.
  
• Corn tortillas are quite fragile if not warmed before hand. Heat a skillet on medium-high flame and warm the tortillas on both sides until very slightly browned and pliable. Pile all the toppings and enjoy.

This is of to Vaishali for her Its a Vegan World: Mexican event.