Taco vegan

Try this simple vegan taco recipe with a "meaty" filling! It will be difficult for you to tell the difference between the original taco recipe, with meat, and this one!

I started the week with a recipe without Italian inspiration, as I was used to until now. I'm still in Milan, but I realized that I have a lot of older recipes waiting to be posted on the blog! I've been cooking non-stop since I moved here, so I hope to have time to post more and more often and show you what delicious dishes I have prepared. I experimented a lot and I discovered some wonderful recipes! 🙂 This recipe was inspired by the Mexican taco recipe, the one with beef. I wanted to veganize it, but to get as close as possible to the original taste. I say it worked out for me! All you have to do is test it and tell me! This vegan taco recipe was supposed to be posted last month, as part of the campaign with healthy, gluten-free sandwiches, created for Schar Romania. I didn't have time, so I'm posting it now! If you are looking for vegan sandwich ideas, then take a look at these recipes: Grilled Mushroom Sandwich, Grilled Egg Sandwich and Vegan BLT Sandwich.

P.S. What other recipes would you like to see on the blog? Leave me a comment below! 🙂

Taco vegan

Prep time - 15 mins

Cook time - 20 mins

Total time - 35 mins

Serves - 6

Try this simple vegan taco recipe with a "meaty" filling! It will be difficult for you to tell the difference between the original taco recipe, with meat, and this one!

Ingredients

• Vegan "minced meat":

• 100g textured soy, granules

• 4 tablespoons sweet corn

• 1 small onion

• 1 red pepper

• 2 tablespoons olive oil

• 2 cloves of garlic

• 1 teaspoon sweet paprika

• 1 teaspoon chemistry

• salt and ground pepper to taste

Assemble vegan taco:

• gluten-free glue from Schar (or taco glue from corn)

• 1 avocado copt, feliat

• tomato slices

• salad

• Salsa

• 2 ripe tomatoes

• 1 green onion

• 1 Spoon patrol

• 2 tablespoons lemon juice

Instructions

1. Fill a medium saucepan with water and wait for it to boil. When it boils, turn off the heat and add the soybeans. Cover the pan with a lid and let it soak for 10 minutes.

2. Meanwhile, chop the onion, red pepper, garlic and put them in a bowl.

3. Heat two tablespoons of olive oil in a pan and add the ingredients from the bowl, plus the sweet corn and spices. Saute for 5 minutes.

4. Add the soybeans and leave them on medium heat, stirring occasionally, for another 10 minutes.

5. Prepare the sauce. Add all the salsa ingredients in the blender and process them.

Prepare taco vegan astel:

1. Spread a tablespoon of salsa on each stick, add a few slices of tomato, avocado and salad, plus 2-3 generous tablespoons of vegan "minced meat".

2. You can eat them as they are, or you can put them in the oven for 3-4 minutes to become crispier.