It’s undeniable: everybody loves tacos. They are so versatile, easy to make and delicious. Fill a tortilla with your favorite veggies or vegan meat and you get the perfect meal.
Here are 11 recipes to satisfy your taco addiction:
2 cans of green yaca (pickled, not in syrup), drained, rinsed, cut into strips and seeded
1 tbsp smoked chipotle
1 tbsp. Pasilla chili powder
1 teaspoon smoked paprika
2 tsp. cumin
4 cloves of garlic, minced
1 small onion, chopped
1 tbsp. dried coriander or 3 sprigs fresh coriander, chopped
Juice and pulp of an orange
1/4 cup organic brown sugar
1 teaspoon salt
2-3 tbsp. organic unrefined virgin coconut oil
Mix all ingredients except coconut oil in a large bowl. If you can’t find smoked chipote or paprika, add a few pinches of smoked mesquite, which you should find in any supermarket.
Put the coconut oil in an electric slow cooker, making sure the sides of the pot are covered as well.
Add the yacca mixture and cook over high heat, stirring every 2 hours, until it is slightly toasted and dry (for texture), about 6 to 8 hours.
Serve with warm corn tortillas and any other seasoning you like. We eat our with avocado and salsa.
Stewed mushroom cube tacos
1 Tbsp. canola oil
1 large red onion, diced
1 poblano or large green pepper, seeded and diced
1 lb. crimini mushrooms, quartered
1/3 cup water
1 tablespoon of soy sauce
1 tbsp + 1 teaspoonful of nutritional yeast
2 tablespoons of freshly squeezed lemon juice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. dried and crushed Mexican oregano
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 cup packed freshly chopped cilantro
1 small jalapeño, seeded and finely chopped (optional)
1 tablespoon of vegan margarine
Salt to taste 3 cups of grated purple or white cabbage (or a combination of both)
1 Tbsp Vegenaise or other vegan mayonnaise
Pepper to taste
Heat canola oil in a large skillet over medium-high heat and sauté onion and poblano. Cook for 3 minutes.
Turn heat to high and add mushrooms. Cook for another 3 minutes, stirring occasionally.
Reduce heat to medium-high and continue cooking for 7 to 10 minutes, or until mushrooms are browned and have released all liquid.
Combine the water, soy sauce, 1 tablespoon of the nutritional yeast, 1 tablespoon of the lime juice, garlic powder, onion powder, Mexican oregano, paprika, cumin, and black pepper and stir.
Add cilantro, jalapeño, vegan margarine and soy sauce mixture to mushrooms. Reduce heat to low and cook until most of the liquid has evaporated. Season with salt.
In a medium bowl, combine shredded cabbage, vegan mayonnaise and leftover lemon juice and nutritional yeast. Using a spoon or fork, carefully incorporate all ingredients evenly. Season with salt and pepper.
To assemble the tacos, heat the tortillas and fill each one with 3 to 4 tablespoons of the mushroom filling. Top with some of the shredded cabbage and any other ingredients you like, such as guacamole, and enjoy.
Rudy Ramos is a blogger in New York who writes about Mexican Vegan food, is a musician and is a vegan mayonnaise enthusiast! Rudy was kind enough to share this delicious taco recipe with PETA Latino. “Mushrooms are a great taco filling, especially when you let them cook for a while and then stew them to bring out the deep flavors,” he says. “This stuffing contains poblano peppers and onions and I’ve paired it with a simple shredded cabbage salad. Try making these tacos and for more tasty recipes don’t forget to check out Rudy’s blog, Veggie.