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Vegan Tacos


By Cook's Hideout (Visit website)



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.


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