May 21st, 2020, Atlanta, GA / Giselle Ave. Media — If one day, Taco Tuesday becomes an official day of the week, I’d be completely fine with that. Here’s a fun fact about me: I love tacos. I enjoy all types of tacos, hard, soft, street, regular– me and tacos are very well acquainted. Growing up, I used to LOVE eating tacos from Taco Bell! It was one of my favorite guilty pleasures. But that was then, this is now.
Nowadays, I’ve transitioned into a vegan lifestyle. There are tons of vegan taco recipes out there, but none of them really gave me that “Taco Bell” taco flavor I’ve been craving. Then, I found my taco flow! Today, I’d like to share my take on vegan taco, Vegtaco Tuesday (I made that up), as a great recipe to achieve that Taco Tuesday Taco — at-home!
The image above is from my best Snapchat photo after making this recipe, my bitmoji really sums up my mood after tasting this amazing recipe! But keep in mind, tacos taste best when you make them YOUR way– so feel free to add, remove any toppings you choose.
What You’ll Need
- 1 bag of Gardein Meatless Crumbles
- 1 Yellow Onion
- Mixture of Red, Yellow Orange Peppers
- 1 Avocado
- 1 Lime
- Chunky Salsa
- 1 Roma Tomato
- 12 Street Taco Flour or Corn Tortillas
- 1 Cup of Daiya Mozzarella Cheese (Dairy-Free)
- 1 Cup of Daiya Cheddar Cheese (Dairy-Free)
- 1 cup of chopped pickled jalapeños (optional topping)
- Seasonings for taste (paprika, salt, pepper, garlic salt, one packet of Sazon Goya seasoning, Old El Paso Taco Seasoning)
- First, chop your onion, red, yellow, orange peppers. Prepare a frying pan with a layer of cooking oil, pan sear your onion and pepper mixture for about 5 minutes, or until the onion is translucent. I like to also add my seasonings in this first step, that way the veggies start to absorb the Mexican flavors, in preparation for the meatless mixture!
- Next, you’ll add your Gardein Meatless Crumbles to your hot veggie mixture! Continue to stir until the veggie mixture blends with your meatless meat. Stir for about 7 minutes, and also add Taco Seasoning, Salt and Pepper, Paprika, and garlic salt for all of your Mexican flavor! I also like to add a packet of Sazon Goya Seasoning… it just takes everything up!
- While your meat is simmering on a medium heat, you can start making your fresh GUAC! All you do is open up an avocado, mash that thang up! Add salt, pepper, garlic salt, a pinch of lime juice, and a chopped roma tomato and you’re all set. (This tastes sooooo good, on top of the Vegtaco, by the way).
- Now this is where it all comes together! I like to lightly toast the flour tortilla in a frying pan with light vegan butter. Once you toast your tortillas, get ready for the link up!
- Let’s assemble these vegtacos! Grab your lightly toasted tortilla shell, and add your meatless taco ground, add salsa, add white queso (recipe below), add a sprinkle of BOTH dairy-free cheeses, top with that fresh GUAC, and a few jalapeños peppers!
What You’ll Need for Vegan Queso Dip
- 2 cups of raw cashews
- 1 cup of water
- 1 tablespoon of minced garlic
- salt and pepper to taste
- lemon juice squeeze
- 1 cup of chopped pickled jalapeños
- smoked paprika
If you’re really feeling fancy, you can try this white vegan queso dip and add it to your vegtaco!
- Okay, I soaked 1 and a half cup of cashews overnight, but you only need to soak cashews for 4 hours. I left them soaking overnight because, I soaked forgot about them!
- Once you soak your cashews, you’re going to add all of the ingredients — raw soaked cashews, 1 cup of water, 1 tablespoon of minced garlic, salt and pepper, fresh lemon juice — to the blender! Blend until smooth and creamy.
- Next using a saucepan, go ahead and add these cheese mixture to a pot and let simmer. Add freshly chopped jalapeños, paprika and salt and pepper to taste!
- I used this cheese sauce as a vegan cheese dip, you can also add this sauce to the vegatco! It’s soooo good. I’m a fan of the WHITE queso, but if you want to add color you can use Bragg’s Nutritional Yeast to add the cheddar flavor and yellow coloring…. secret sauce!
Okay y’all, I’m done! These tacos are good enough to blog about, and I want all my travelers to know that vegan life ain’t so bad after all!
Give this recipe a try and let me know what you think!