Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's offerings include Best Black Bean Soup and Vegan Lasagna. Enjoy!
VEGAN ICE CREAM SANDWICHES
This was in the June 2016 issue of Vegetarian Times (page 10), and begins, “These ice cream sandwiches are the perfect treat to satisfy your (and your kiddos’) warm-weather sweet tooth - and they’re bound to make you love summer as much as you did as a child.” Unfortunately, there was no link on the website going directly to this recipe.
Ingredients
Ice Cream
3 ripe bananas
1 Tbs. non-dairy milk
2 tsp. maple syrup, optional
1 tsp. vanilla extract
Cookies
1/2 cup all-natural peanut butter, smooth or chunky
1/2 cup cooked white beans, rinsed and drained
1/2 cup gluten-free old-fashioned oats
2 Tbs. unsweetened applesauce
1 Tbs. pure maple syrup
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup non-dairy chocolate chips, optional, plus more for rolling, optional
Directions
To make Ice Cream: Line 4-by-6-inch baking dish with parchment paper, allowing paper to hang over sides.
Bland all ingredients in high-speed blender until smooth. Spread in prepared dish, and freeze 2 hours, or until set.
To make Cookies: Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Blend all ingredients (except chocolate chips) in food processor until dough forms. Fold in chocolate chips, if using.
Roll dough into twelve 1-Tbs. balls, and place on prepared baking sheets. Flatten down into 2-inch circles.
Bake 12 to 15 minutes, or until light brown along edges. Cool on baking sheet. Transfer to freezer until ready to assemble.
Unmold Ice Cream, and cut into 6 disks using 2-inch round cutter. Place each disk between 2 cooks. Roll edges in chocolate chips, if desired. Freeze until fully set.
HONEY BEE AMBROSIA
This is from the infamous long-since-forgotten emailing list. Makes 4 to 6 servings.
4 medium oranges
1 medium banana
1/2 cup orange juice
1/4 cup honey
2 tbsp lemon juice
1/4 cup flaked coconut
Pare oranges. Cut crosswise into thin slices. Place in serving bowl. Peel bananas. Cut thin slices. Place in the bowl with oranges. Toss fruits. Blend orange juice, honey & lemon juice. Pour over fruits. Sprinkle with coconut.
VEGAN LASAGNA
This comes from Lena Abraham on Delish, and begins, “A lasagna you can feel good about.”
Total Time: 1 hour 45 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 10-12
To view this online, click here.
Ingredients
For the Lasagna
1 box lasagna noodles
1 (14-oz) package firm tofu, drained
kosher salt
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, minced
2 tsp. dried oregano, divided
1 (8-oz) package baby bella mushrooms, sliced
2 (10-oz) packages frozen spinach, thawed and drained of excess liquid
For the White Sauce
1/4 c. olive oil
1/4 c. all-purpose flour
2 1/2 c. almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 c. marinara
3 tomatoes, thinly sliced
1/4 c. thinly sliced basil, for garnish
Directions
Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out skillet and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagna: In a large baking dish, spoon 1/4 c marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagna is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.
BEST BLACK BEAN SOUP
This comes from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This American classic can be a perfect dish: big-tasting, filling, nutritious, easy and very possibly vegetarian. With their rich natural broth, turtle beans do not need bacon, ham or any meat ingredient to make a satisfying soup. Black bean soup recipes have a tendency to turn out sludgy or bland, but the trick here is to season generously, and purée sparingly. The beans should be swimming in liquid, not sitting in sludge: The more beans are puréed, the more starch is released into the soup. For flavor, this recipe deploys marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. (A note: Since there is acid from the wine here, if your tap water is hard there might be a reaction that will prevent the beans from softening. To be safe, add the wine later, along with the stock. And if there is any question about the hardness of your water, use distilled.)”
Yield: 10 servings; Time: About 2 hours
This was featured in “Rediscovering Black Bean Soup”, and can be viewed online at https://cooking.nytimes.com/recipes/1018592-best-black-bean-soup.
Ingredients
For the Soup
1 small (7-ounce) can chipotle chiles in adobo (see note)
2 tablespoons olive oil
2 carrots, peeled and chopped
2 onions, peeled and chopped
4 garlic cloves, minced
1 cup red wine
2 jalapeño peppers, seeded and chopped
1 pound dry black beans (do not soak)
2 quarts mild vegetable or chicken stock
1 tablespoon dried oregano, preferably Mexican
2 bay leaves
1 tablespoon kosher salt
1 teaspoon ground black pepper
Red wine vinegar, to taste
For the Pickled Onions and Garnishes (Optional):
1 small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Salt
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
Preparation:
Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.
Tip
If chipotle chiles are unavailable, use 1 tablespoon each ground cumin and ground coriander. Add to vegetables at the same point in the recipe, in Step 3.
SWEET POTATO CASSEROLE
This is from the infamous long-since-forgotten emailing list.
4 medium Sweet potatoes or yams (about 2 lb)
1/4 cup Packed brown sugar
1/4 cup Butter
1/2 teaspoon Salt
1 Can (8 oz) crushed pineapple
1 tablespoon Packed brown sugar
1 tablespoon Butter
1 teaspoon Water
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
1 1/2 cups Miniature marshmallows
1/4 cup Chopped pecans
Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%) until fork-tender, 8 to 10 mins. Cover & let stand 5 minutes.
Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at HIGH (100%) 2 minutes. Stir and set aside.
Place 1 tablespoon brown sugar, 1 tablespoon butter, the water, cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter is melted, 1 to 1 1/2 minutes, stirring after half the time. Add marshmallows; toss to coat. Top sweet potato mixture with marshmallows. Microwave at HIGH (100 % until the marshmallows are melted and potatoes are heated through, 2 to 4 minutes. Sprinkle with pecans.
Enjoy!
ROASTED SQUASH AND APPLE CHOWDER WITH COLORFUL POTATOES
This is from the October 2013 issue of Vegetarian Times, page 76. It starts off, “Puréed roasted butternut squash provides the creamy base for a hearty chowder. If making the chowder ahead, prepare the recipe through step 3, then assemble and reheat just before serving.” Serves 8.
2 lb. butternut squash, peeled and cut into 3/4-inch chunks (6 cups), divided
3 medium apples, peeled and diced (3 cups), divided
2 large leeks, white parts cut into 1-inch chunks (1 cup), plus 1/2 cup thinly sliced leek greens, divided
1 Tbs. olive oil
1 Tbs. pure maple syrup
1 lb. multicolored potatoes, peeled and cut into 3/4-inch chunks
1/2 cup apple juice
1 Tbs. apple cider vinegar
Preheat oven to 350°F. Coat baking sheet with cooking spray.
Combine 5 cups butternut squash chunks, 2 cups diced apple, leek whites, oil, and maple syrup in large bowl, and season with salt and pepper, if desired. Spread squash mixture in single layer on prepared baking sheet, and roast 30 minutes, or until tender, stirring occasionally.
Cook potato chunks and remaining 1 cup butternut squash in boiling, salted water 5 to 7 minutes, or until just tender. Drain, and set aside.
Purée roasted vegetables in blender until smooth. Add purée and apple juice to large soup pot with 4 cups water. Whisk in vinegar, and heat over medium heat. Season with salt and pepper, if desired. Add boiled potatoes and squash, remaining 1 cup diced apple, and leek greens, and simmer 5 minutes, or until hot.
nutritional information Per 1 1/4-cup serving: Calories: 162; Protein: 3 g; Total Fat: 2 g; Saturated Fat: less than 1 g; Carbohydrates: 36 g; Cholesterol: 0 mg; Sodium: 12 mg; Fiber: 4 g; Sugar: 12 g; Vegan; Gluten-Free
Tuesday, December 3, 2019
Taco Tuesday
It's time for the first Taco Tuesday of the month. Today's yummy offerings include Veggie Tacos with Avocado Tomatillo Salsa and Mushroom, Corn and Poblano Soft Tacos with Avocado Cream. Enjoy!
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
LIME CILANTRO PORTOBELLO TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Sarah Yates Mora, who has a cool blog called A House in the Hills, where she posted this recipe.
Sarah started off this recipe by writing, “I don’t want to come across all braggy braggerson, but i made those tortillas. with my BARE HANDS! ok, my bare hands and a tortilla press.” She continued on by writing that “making tortillas is mind blowingly simple. like, really really really simple. i had NO IDEA.” (I love her enthusiasm!)
Anywho, the link to this recipe on her blog is https://ahouseinthehills.com/2013/7/10/lime-cilantro-portobello-tacos/. I seriously suggest checking it out!
Ingredients
2 large portobello mushrooms
3/4 cup shredded purple cabbage
1 avocado
1 bunch cilantro
1 jalapeno pepper, thinly sliced and de-seeded (unless you want some extra kick in which case leave the seeds be!)
1/3 cup fresh squeezed lime juice
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
3/4 cup masa
grapeseed oil
Directions
Rinse and thoroughly clean two large portobello mushrooms.
Prepare mushroom marinade by combining olive oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt.
You’ll want to marinate the mushrooms for as long as possible, preferably 8 or more hours. I started mine in the early evening and made them for an early lunch the next day. To marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.
When mushrooms are marinated you’ll grill them (I used a grill pan) over medium heat until cooked through (a couple of minutes on each side)
To make tortillas:
Combine 3/4 cup masa with 1/2 cup of hot water and knead with hands. Add more water if needed, or add more masa if mixture seems too wet. You’re looking to achieve the consistency of brand new play-doh. You’ll know you’re spot on when you’re able to pull a full tortilla out of the press. I played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!
Lightly coat a cast iron pan in grapeseed oil and heat on medium low.
Cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap. Roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press.
Gently use the top press to flatten the tortilla, then peel away and add to the pan.
Cook for 30 seconds or so on each side.
Continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used. Keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat.
* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!
To make tacos:
Assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno. Squeeze with lime juice. Serve hot and enjoy!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
MUSHROOM, CORN AND POBLANO SOFT TACOS WITH AVOCADO CREAM
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.
From Garnish with Lemon. View this online at http://www.garnishwithlemon.com/mushroom-corn-and-poblano-soft-tacos-with-avocado-cream/ Yields 5.
Ingredients
2 tablespoons olive oil, divided
1 (8-ounce) package mushrooms, sliced
1 cup chopped onion
1 teaspoon dried oregano
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 large poblano pepper, seeded and chopped (about 1/2 cup)
1 1/2 cups fresh or frozen corn
1 (14.5-ounce) can black beans, rinsed and drained
1/2 cup salsa
2 tablespoons fresh lime juice, divided
1 teaspoon hot sauce (or more, depending on your preference)
Kosher salt
10 taco-sized corn or flour tortillas
1 ripe avocado, peeled, pitted and diced
1/2 cup sour cream
Chopped fresh cilantro, for garnish
Directions:
Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.
Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.
Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.
VEGAN POTATO TACOS (TACOS DE PAPA)
This is from Brittany Mueller, who runs I Love Vegan with her other half, William. The recipe begins, “This recipe has overhauled my taco game,” while writing, “Crispy fried tacos filled with smoky cumin-spiced potatoes, pico de gallo, avocado, tomato, and cilantro. Super easy and insanely delicious!”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 10 tacos
You can check out this recipe on their site at https://www.ilovevegan.com/vegan-potato-tacos-tacos-de-papa/. And while you’re there, be sure to sign up for their email updates. You won’t regret it!
Ingredients
1.5 lbs (1/2 bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved
Salted water, for boiling potatoes
2 tbsp vegan butter or olive oil
3 cloves garlic, minced
1/2 tsp ground cumin
1 tsp salt
Black pepper, to taste
2 tbsp adobo sauce (from a can of chipotle peppers)
8–12 corn tortillas
Canola or sunflower oil, for frying tortillas
To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges
Directions
Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.
Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.
Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.
Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.
Prep your desired toppings before frying corn tortillas.
In a large frying pan, heat a generous amount of oil over medium-high heat (1/4” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.
While tacos are still hot, gently spread them open, add 1/4-1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.
Notes:
Crispy Tortilla Frying Tip:
Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.
You don’t need much oil, about 1/4 inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.
Use tongs to flip and fold tortillas while frying.
TEMPEH TACOS
I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.
This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos
Ingredients
1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2 – 4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving
Instructions
Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.
Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!
AMERICAN BBQ TACOS
This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.
To view this online, click here.
Ingredients:
BBQ Sauce
1 1/2 Tbs. ketchup
1 Tbs. vegetarian Worcestershire sauce
1/2 tsp. honey
1/8 tsp. hot sauce, or more to taste
Tacos
1 1/2 Tbs. vegetable oil
1 cup sliced button mushrooms
1/2 cup diced green bell pepper
1/2 cup shredded carrots
1 cup soy crumbles, such as Lightlife Gimme Lean
4 6-inch corn or flour tortillas, warmed
2 Tbs. chopped red onion
1/3 cup grape tomatoes, halved
1/2 cup shredded Romaine lettuce
1/2 cup shredded cheddar cheese
1 Tbs. pickle relish, optional
Instructions:
To make BBQ Sauce: Combine all ingredients in bowl.
To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.
Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.
Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g
LIME CILANTRO PORTOBELLO TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Sarah Yates Mora, who has a cool blog called A House in the Hills, where she posted this recipe.
Sarah started off this recipe by writing, “I don’t want to come across all braggy braggerson, but i made those tortillas. with my BARE HANDS! ok, my bare hands and a tortilla press.” She continued on by writing that “making tortillas is mind blowingly simple. like, really really really simple. i had NO IDEA.” (I love her enthusiasm!)
Anywho, the link to this recipe on her blog is https://ahouseinthehills.com/2013/7/10/lime-cilantro-portobello-tacos/. I seriously suggest checking it out!
Ingredients
2 large portobello mushrooms
3/4 cup shredded purple cabbage
1 avocado
1 bunch cilantro
1 jalapeno pepper, thinly sliced and de-seeded (unless you want some extra kick in which case leave the seeds be!)
1/3 cup fresh squeezed lime juice
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
3/4 cup masa
grapeseed oil
Directions
Rinse and thoroughly clean two large portobello mushrooms.
Prepare mushroom marinade by combining olive oil, fresh squeezed lime juice, 1 tablespoon finely chopped cilantro and 1/2 teaspoon of sea salt.
You’ll want to marinate the mushrooms for as long as possible, preferably 8 or more hours. I started mine in the early evening and made them for an early lunch the next day. To marinate, place mushrooms and marinade in a large plastic ziplock, give them a few shakes and refrigerate.
When mushrooms are marinated you’ll grill them (I used a grill pan) over medium heat until cooked through (a couple of minutes on each side)
To make tortillas:
Combine 3/4 cup masa with 1/2 cup of hot water and knead with hands. Add more water if needed, or add more masa if mixture seems too wet. You’re looking to achieve the consistency of brand new play-doh. You’ll know you’re spot on when you’re able to pull a full tortilla out of the press. I played around for a bit to get it just right, but it only took fussing with the mixture a little bit at a time to get there!
Lightly coat a cast iron pan in grapeseed oil and heat on medium low.
Cover the top and bottom of the tortilla press* with large ziplock bags or saran wrap. Roll a ball of masa dough about 1 1/2″ big in the palm of your hands in place in the center of the press.
Gently use the top press to flatten the tortilla, then peel away and add to the pan.
Cook for 30 seconds or so on each side.
Continue with the rest of the dough (this amount of masa makes roughly 7 tortillas) until all are dough is used. Keep cooked tortillas warm by wrapping in a damp tea towel and placing in a dutch oven over LOW heat.
* if you do not have a tortilla press, use your hand or a rolling pin to flatten tortillas!
To make tacos:
Assemble tacos by laying tortillas with slices of the grilled portobellos, slices of avocado, cilantro, cabbage and jalapeno. Squeeze with lime juice. Serve hot and enjoy!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
MUSHROOM, CORN AND POBLANO SOFT TACOS WITH AVOCADO CREAM
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.
From Garnish with Lemon. View this online at http://www.garnishwithlemon.com/mushroom-corn-and-poblano-soft-tacos-with-avocado-cream/ Yields 5.
Ingredients
2 tablespoons olive oil, divided
1 (8-ounce) package mushrooms, sliced
1 cup chopped onion
1 teaspoon dried oregano
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 large poblano pepper, seeded and chopped (about 1/2 cup)
1 1/2 cups fresh or frozen corn
1 (14.5-ounce) can black beans, rinsed and drained
1/2 cup salsa
2 tablespoons fresh lime juice, divided
1 teaspoon hot sauce (or more, depending on your preference)
Kosher salt
10 taco-sized corn or flour tortillas
1 ripe avocado, peeled, pitted and diced
1/2 cup sour cream
Chopped fresh cilantro, for garnish
Directions:
Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.
Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.
Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.
VEGAN POTATO TACOS (TACOS DE PAPA)
This is from Brittany Mueller, who runs I Love Vegan with her other half, William. The recipe begins, “This recipe has overhauled my taco game,” while writing, “Crispy fried tacos filled with smoky cumin-spiced potatoes, pico de gallo, avocado, tomato, and cilantro. Super easy and insanely delicious!”
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 10 tacos
You can check out this recipe on their site at https://www.ilovevegan.com/vegan-potato-tacos-tacos-de-papa/. And while you’re there, be sure to sign up for their email updates. You won’t regret it!
Ingredients
1.5 lbs (1/2 bag) of The Little Potato Company’s Little Charmers (Creamer potatoes), halved
Salted water, for boiling potatoes
2 tbsp vegan butter or olive oil
3 cloves garlic, minced
1/2 tsp ground cumin
1 tsp salt
Black pepper, to taste
2 tbsp adobo sauce (from a can of chipotle peppers)
8–12 corn tortillas
Canola or sunflower oil, for frying tortillas
To serve: pico de gallo (salsa fresca), sliced avocado, chopped tomato, cilantro, and lime wedges
Directions
Add halved potatoes to a large pot of cold, salted water. Bring to a boil over high heat. Boil for 10-15 minutes, or until potatoes are tender. Drain.
Heat vegan butter or olive oil in a frying pan over medium heat. Add minced garlic and cook for 1 minute. Add drained potatoes and cook, stirring occasionally, for 5 minutes.
Add cumin, salt, black pepper, and adobo sauce. Stir well. Cook for about 5 minutes.
Mash 1/3-1/2 of the potatoes and mix well. Taste and adjust seasoning. Set aside.
Prep your desired toppings before frying corn tortillas.
In a large frying pan, heat a generous amount of oil over medium-high heat (1/4” deep.) Allow plenty of time for the oil to get up to temperature (if the oil isn’t hot enough your tacos will be greasy.) Add 1-2 corn tortillas (don’t crowd the pan) and fry for 20-30 seconds. Flip tortillas and fold them roughly in half, fry for 15-20 seconds, flip and fry the other side for 15-20 seconds (until both sides are golden brown.) Drain on a cooling rack with an absorbent kitchen towel (or paper towel) underneath to absorb excess oil.
While tacos are still hot, gently spread them open, add 1/4-1/3 cup potato filling. Top with pico de gallo, fresh avocado, chopped tomato, and cilantro. Serve with a wedge of lime.
Notes:
Crispy Tortilla Frying Tip:
Adjust the heat as needed. If the oil isn’t hot enough the tacos shells will cook too slowly and absorb excess oil. If the oil is too hot, the tortillas will get crisp too quickly and you’ll struggle to fold them over to make the classic crispy taco shell shape.
You don’t need much oil, about 1/4 inch in the pan will do. Add more as needed. To save on oil, use a smaller pan for frying.
Use tongs to flip and fold tortillas while frying.
TEMPEH TACOS
I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.
This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos
Ingredients
1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2 – 4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving
Instructions
Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.
Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!
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