Description
These Easy Textured Vegetable Protein Vegan Tacos call up on the nutrition power of textured vegetable protein–an old school, nutritious, economical plant protein that turns out a really delicious, plant-based taco meal everyone will love in just 30 minutes.
Ingredients
Textured Vegetable Protein Taco Filling:
- 1 ½ cups TVP (textured vegetable protein), dried
- 1 ½ cups boiling water
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 ounces mushrooms, sliced
- ¼ cup canned diced jalapenos, drained (or 1 small fresh, diced)
- 2 teaspoons cumin
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 lime, juiced
Cashew Cream:
- 1 cup cashews, raw
- Boiling water
- ½ cup plant-based milk
- 1/2 small lemon, juiced
- 1 clove garlic, peeled, whole
- 1 tablespoon nutritional yeast
- Pinch sea salt (optional)
- Pinch white pepper
Tortillas and Toppings:
- 8 (6-inch) corn tortillas, warmed in skillet
- 4 small radishes, sliced
- 1 avocado, peeled, chopped or sliced
- 1 cup chopped fresh cilantro
- 1 cup sprouts or microgreens (may substitute with baby lettuce)
- 3 green onions, sliced
- 2 limes, sliced into wedges
Instructions
- To make TVP Taco Filling: Soak TVP in boiling water for 10 minutes. Toss with a fork after soaking. Drain out any extra liquid. Set aside.
- While the TVP is soaking, start soaking the cashews (see step 8), and prepare the vegetables and toppings.
- Heat a skillet or sauté pan over medium heat and add extra virgin olive oil.
- Add diced onions and garlic and sauté until softens (about 5 minutes).
- Add chopped mushrooms and rehydrated TVP and cook for 2 minutes.
- Add jalapenos, cumin, paprika, and cayenne pepper and cook for an additional minute.
- Add vegetable broth, soy sauce, tomato paste, and lime juice, and cook for about 5 minutes, until liquid is absorbed and vegetables are tender. Set aside.
- Place cashews in a bowl and cover with boiling water. Soak for 15 minutes. Drain cashews. Place cashews in blender or food processor with ½ cup plant-based milk, lemon juice, garlic, nutritional yeast, salt (optional), and white pepper. Process cashews until very smooth. May have to pause and scrape down sides a few times. Texture should be thick and creamy. Remove from blender and place in a serving bowl. Makes 1 ½ cups cashew cream)
- To make the TVP tacos: Assemble the TVP filling, cashew cream, tortillas, and toppings to prepare your tacos. Fill each tortilla with:
- 1/2 cup TVP taco filling
- ½ small radish, sliced
- 1/8th avocado
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons sprouts or microgreens
- 1/8th of the sliced green onions
- 1 lime wedge
- 3 tablespoons cashew cream
- Makes 4 servings (2 tacos each).
Notes
TVP may contain gluten, so read labels before purchasing it if you are gluten-free.
I bought these adorable hand-made pottery taco holders from a local artist in New Orleans. It’s really helpful to use taco holders for premaking tacos, because it keeps all the ingredients neatly contained. Try these ceramic taco holders I found on Amazon here.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Entree
- Cuisine: Mexican, American