Taco Tuesday

Are you ready for another Taco Tuesday, without the meat? If so, check out today's vegetarian tacos, including Vegan Chipotle Lentil Tacos and Black Bean Tacos with Roasted Peppers and Onions. Enjoy!

BREAKFAST BURRITOS [VEGAN]

This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."

One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…

For this recipe, Cooking Time is 40 minutes; Serves 4

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.

Ingredients

For the Roasted Potatoes:

4 cups cubed potatoes (roughly 1" cubes)

1 teaspoon garlic powder

2 tablespoons oil

salt and pepper to taste

For the Tofu Scramble:

7 ounces extra firm tofu

2 teaspoons oil of choice

2 cloves of garlic

2 tablespoons nutritional yeast

1/2 lemon juiced

salt and pepper

2 sprigs of green onion

For the Avocado Lime Creme:

1 ripe avocado

1 lime, juiced (1 1/2 Tbsp juice)

1 garlic clove

Other

4 large tortilla wraps

salsa of choice

Prepartion

Preheat the oven to 425ºF and line a baking sheet with parchment paper.

Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.

While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.

Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.

Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.

Begin to assemble the breakfast wraps once the potatoes are done.

It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.

Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).

All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.

BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS

This is from September 2006 issue of Vegetarian Times (page 83), and begins, "For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill." Makes 8 servings in 30 minutes or less

To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-tacos-with-roasted-peppers-and-onions/.

Ingredients

Roasted peppers and onions

3 red bell peppers, thinly sliced (3 cups)

1 large onion, thinly sliced (1 1/2 cups)

1 Tbs. olive oil

Tacos

2 Tbs. olive oil

1 medium onion, chopped (1 cup)

6 cloves garlic, minced (2 Tbs.)

2 15-oz. cans black beans, drained and rinsed

1 15-oz. can diced organic fire-roasted tomatoes

1 Tbs. chili powder

1 Tbs. ground cumin

1/8 tsp. hot sauce, or more to taste

16 organic corn taco shells, warmed

Toppings

3 cups shredded lettuce

1 16-oz. container prepared salsa

2 large tomatoes, diced (2 cups)

2 avocados, diced (2 cups)

1 1/2 cups shredded Cheddar or Monterey Jack cheese

1 cup low-fat sour cream

Preparation

To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.

Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.

VEGAN TEMPEH TACOS WITH CREAMY CASHEW SAUCE

This is from Vegetarian Times, and begins, "POV: It’s one of those evenings where you’re one email away from curling up under the table in an exhausted heap – but you’re also hungry. You could go out to eat, but how could you possibly be expected to pick a restaurant when you’re already mentally fried? So, cooking something it is, but it’s got to be comforting, simple, and really, really fast. Enter these vegan tempeh tacos with a creamy cashew sauce.

"These tempeh tacos are not high art, they are not a mole with 23 ingredients, they are not long-simmered. We love all those things, but we’re just not always up for making our own on a Tuesday night. What they are, however, is super-fast (literally minutes; count up the times in the recipe if you don’t believe us) and satisfying. The creamy vegan sauce is a great texture and temperature play with the tempeh; obviously your favorite bottled hot sauce and/or salsa would be a welcome addition to the party too."

To view this online, go to https://www.vegetariantimes.com/recipes/tempeh-tacos-with-cashew-sauce/. Makes 4 servings.

Ingredients

Cashew sauce

1/2 cup raw unsalted cashews

1/3 cup fresh lime juice

1 1/2 tsp ancho chile powder

1/2 tsp garlic powder

pinch of sea salt, or to taste

pinch of black pepper, or to taste

Tacos

2 tbsp coconut oil

1 yellow onion, thinly sliced

1 tsp chile powder

1/2 tsp each ground cumin and sea salt

1/8 tsp ground black pepper

1 8 ounce package organic tempeh, cubed

8 5-inch corn tortillas, warmed

Optional garnishes

red cabbage

avocado

pico de gallo

lime wedges

hot sauce

Preparation

Prepare sauce: In a blender, purée all sauce ingredients and 5 tbsp water until smooth.

In a large skillet on medium-high, heat oil. Add onion, and cook for 3 to 4 minutes.

Add chile powder, cumin, salt and pepper and cook, stirring for 30 seconds, until fragrant. Add tempeh and cook 3 to 4 minutes, until golden, stirring frequently.

Divide tempeh mixture among tortillas, top with cashew sauce and optional garnishes of your choice.

VEGAN CHIPOTLE LENTIL TACOS

This is from Lena Abraham on Delish. Lena wrote, "These vegan tacos are loaded with bright flavors and a variety of textures—just like any good taco should be! Serve them up with some frozen margaritas and homemade guacamole for the full Taco Tuesday experience."

Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 3-4

To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32293305/vegan-tacos-recipe/.

Ingredients

For lentil filling:

2 1/2 c. cooked green lentils (from about 1 cup dried)

1 tbsp. extra-virgin olive oil

1/2 yellow onion, finely chopped

2 garlic cloves, minced

3 tbsp. tomato paste

1 chipotle pepper in adobo sauce

1 tsp. ground cumin

1/2 tsp. ground coriander

Kosher salt

For creamy avocado sauce:

1/2 avocado

Juice of 1 lime

1 tbsp. extra-virgin olive oil

1/4 c. fresh cilantro leaves and tender stems

1 garlic clove, minced

1/2 tsp. kosher salt

For serving:

8 corn tortillas, warmed

Pickled red onions

Cilantro leaves, for serving

Directions

Make creamy avocado sauce: combine all ingredients in a blender or food processor, and add 2/3 cups cold water. Blend until smooth.

Make lentil filling: In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.

Add tomato paste and chipotle pepper, and cook, mashing pepper with a wooden spoon, until tomato paste has darkened slightly, 2 minutes. Add cumin and coriander and season with salt.

Add lentils and 1/4 cup cold water. Stir to combine, then cook, stirring and mashing some of the lentils occasionally, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes. Add more water a tablespoon at a time if skillet becomes dry.

Assemble tacos: fill each tortilla with a big spoonful of lentil mixture, a drizzle of sauce, red onions, and jalapeño.

CHEESE ENCHILADAS

This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"

Yield: 4 servings; Time: 1 hour

This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.

Ingredients

3 tablespoons neutral oil, such as canola, plus more for greasing

3 tablespoons all-purpose flour

4 garlic cloves, minced

2 tablespoons ground red chile powder (see Tip)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper, plus more for sprinkling

2 cups beef broth

Salt

10 corn tortillas

1 pound shredded Cheddar (5 cups)

1/2 cup finely diced white onion

Fresh parsley or cilantro, for garnish (optional)

Preparation

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.

Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.

Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.

While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.

Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.

Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.

Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.

Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.

Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

Tip

You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.

SNAPPY TACOS

This is another good taco recipe from Vegetarian Times. This one begins, "Just two of these tacos provide nearly all the soy protein of the daily FDA recommendation of 25 grams." Yield: Serves 4.

To view this online, click here.

Ingredients:

4 tsp. vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

12-oz. pkg. soy crumbles, plain or taco-flavored

1/4 cup dark beer (see Note

1/2 cup low-sodium vegetable broth

2 tsp. chili powder

1 tsp. dried oregano

2 large jalapeno peppers, seeded and finely chopped

1/2 cup salsa, drained

1/2 cup chopped cilantro

8 taco shells

Garnishes: See my note under Toppings for the Tasty Black Beans & Corn Tacos, above.

Note: If you - like me - don't have dark beer (or any beer, for that matter), I suggest simply increasing the low-sodium vegetable broth to 3/4 cup

Instructions:

In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add 1/4 cup onion and 1/4 teaspoon garlic and cook, stirring often, until onion is softened, 2 to 3 minutes. Reduce heat and mix in soy crumbles, beer and broth. Reduce heat and simmer until liquid has almost evaporated, about 8 minutes. Transfer mixture to plate and set aside. Wipe out skillet.

Heat remaining 2 teaspoons oil in skillet over medium-low heat. Add remaining onion and garlic and cook, stirring often, until onion is softened, about 4 minutes. Add chili powder, oregano and jalapeños, stirring until mixture is fragrant, about 30 seconds. Add reserved crumbles, salsa and cilantro and stir well. Season to taste with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes.

Spoon 1/4 cup filling into each taco shell. Top with some or all garnishes and serve hot.

Nutrition Information: Calories: 302; Protein: 22 g; Total Fat: 11 g; Saturated Fat: 1 g; Carbohydrates: 28 g; Cholesterol: mg; Sodium: 633 mg; Fiber: 8 g; Sugar: g