Taco Night

You know, most of what I make hardly constitutes a recipe, but that doesn't mean it's not delicious.  This is one example - hence the dearth of photos: I didn't think of putting it on the blog until I was just about to eat.


Vegan Tacos

Filling:
1 cup textured vegetable protein (TVP) (I use Bob's Red Mill)
2 tsp olive oil
1 medium onion, chopped
2 T chopped garlic
Chili powder, pinch
Cayenne pepper powder, pinch
Cumin, pinch

Guacamole:
1 avocado
1/2 lime or 1/2 tsp lime juice
Salt, pinch
Garlic powder, dash

Fresh salsa:
1 medium tomato
1/4 jalapeno* pepper
1 T chopped onion

4 small tortillas (I used Trader Joe's Whole Wheat Low Carb, because they're high in fiber and protein)
Tofutti Better than Sour Cream

Add one cup veggie broth to dry TVP and let sit for 5-10 minutes. 

Meanwhile, make guacamole.  Cut lime in half, squeeze, and rub around inside of bowl.  Sprinkle salt and garlic powder (and cumin and cayenne, if you're in that mood) over the lime juice.  Cut avocado and put both halves in the bowl.  Mash with fork until desired texture.

Cook onion in olive oil at medium-high heat until translucent, and then add garlic, and cook until golden brown.  Add TVP and spices; cook while stirring until slightly browned and warm. 

For salsa, chop tomato, jalapeno*, onion and mix together in bowl.

Warm up tortillas.  (Here's my lazy way: I put 1-2 tortillas on top of the TVP mixture in the pan, covered with a lid, and warm on medium for a few minutes.)  Put filling, salsa, guacamole, and Better than Sour Cream on tortillas.

Wrap and eat!


*How do you put tildes on these blog-thingies?

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