Wednesday, January 16, 2008

Recipe: Virginia's Vegan Tacos

I had such a difficult time finding my favorite natural taco seasoning mix that I developed my own blend. If someone didn’t tell you that these were vegan tacos, you’d never know…really! My favorite toppings are Daiya Cheddar Shreds, salsa, chopped onion, and spinach.  

Taco Seasoning Ingredients
2 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
¼ tsp. black pepper
1/8 tsp. red pepper
2 tsp. dried parsley flakes
pinch cumin
pinch Turmeric

Veggie Meat Mixture
Cooking Oil Spray*
1 pkg. ground meat substitute**
About ¼ cup water

Tortilla Preparation
Canola Oil
1 pkg. (dozen) corn tortillas***

  1. Mix taco seasoning ingredients in a small bowl and set aside.
  1. Prepare a dinner size plate with several layers of paper towel to absorb excess oil from tortillas.
  1. In a small skillet, heat oil (about ½ inch deep) on medium heat. Using metal tongs add a tortilla, testing to make sure it starts to sizzle but NOT pop (be careful of hot oil and adjust heat as necessary.) Fold the tortilla in half right away, and turn before it gets too crunchy.  Place in between paper towel layers to cool.  Continue until all the tortillas are done. 
  1. In a large skillet, sprayed with non-stick cooking spray, put veggie meat substitute in and add a little water. When moistened slightly spread taco-seasoning mixture over the top and mix thoroughly. Continue to heat over medium heat until thoroughly heated through.  Add a little more water to maintain moisture preference. Don’t brown or cook too long, just enough to heat through.
Personal Recommendations

*     Olive Oil Spray
**   Ground Boca Crumbles
*** Yellow Corn Tortillas

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