Very good to everyone! Today I bring you a recipe product of my recurring craving for vegetarian tacos . Lately I can’t stop preparing different types of tacos: with legumes such as red beans, with quinoa, with guacamole, pico de gallo,… A thousand different combinations and each one more delicious and without the need to use meat. I love that crunchy contrast between the tortilla and the softness of the ingredients inside.

This time I prepared them with textured spiced soybeans, sautéed with onion and mushrooms. Another basic recipe of use. In addition, I used it as an excuse to try one of the new vegan cheeses that they have started selling at Consum: it is also from the Violife brand, like the sliced vegan cheese for melting that they sell. It is quite expensive , like almost all vegan cheeses. It costs €2.99 a package, and it is a grated Mozarella that you will find in the section of cheeses of animal origin. I already tell you that I really like the flavor, but it doesn’t melt as well as I expected. Sliced cheese melts much better.

Ingredients

8 taco shells
1 onion
3 mushrooms
1 garlic
Tomato sauce
400 gr fine textured soybeans
Sweet paprika
Hot paprika
Oregano
Salt
Olive oil
Optional: vegan cheese, baking paper and your favorite spicy vegan sauce.

Step by step

  1. Chop the onion, mushrooms and garlic.
  2. Grease a frying pan with olive oil, turn on medium heat and sauté the garlic and onion.
  3. While browning, place the 400 gr textured soybeans in a large pot and cover with 200 ml of water, a pinch of hot paprika, generous sweet paprika and oregano.
  4. Mix and let stand.
    Cut the onion and hydrate the textured soy

    Cut the onion and hydrate the textured soy

  5. When the onion is poached, add the mushroom and sauté until golden brown.
  6. Add the textured soybeans and cover generously with tomato sauce.
  7. We mix well and turn off the heat.
  8. Now we are going to brown the tortillas and shape them. To do this, pour a very fine trickle of olive oil on the frying pan or griddle and turn on medium heat.
    Saute the onion, mushrooms and textured soy .

    We sauté the onion, mushrooms and textured soy.

  9. Gently brown each tortilla on both sides, until it acquires a more toasted color and hardens a little. It’s important not to harden it too much, otherwise it can break when you fold it.
    To prepare quickly, what I do is brown them on both sides and then fold them in half and let them cool in a large cup. Thus, when warmed, they are rigid with the shape of the taco and then it is easier to fill.
  10. We brown all the taco tortillas and place them on a tray.
  11. Fill with textured soy and season with another pinch of oregano.
  12. If you are going to use vegan cheese, place all the tacos on parchment paper, place plenty of vegan cheese on top and add the vegetarian tacos in the oven (180º lit from above) until the cheese melts. Be careful not to burn them, check every few minutes.
    We toast the tortillas and fill the tacos

    We toast the tortillas and fill the tacos

  13. And that’s it! Cover with a spicy sauce or oil, if you like. Serve hot
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