Steamed sweet potato with yellow mango, fresh basil, green onion, mung bean sprouts, Bragg’s/soy sauce, and black pepper. Served with a peanut sauce (not pictured) and Thai Coconut Soup.
It’s cold again here, and we’re taking a night off from tacos. This is a delicious recipe, adapted from The Little Ferraro Kitchen. On the side, we had a salad with peanut-ginger dressing and then an awesome vegan cherry pie. Full disclosure, the pie is not homemade.
1.5 c mushrooms, sliced
1/2 red bell pepper, chopped
1 small (Roma) tomato, chopped
1 inch fresh ginger, peeled and chopped
4 garlic cloves, minced
1 full stalk lemongrass, cut into pieces and halved lengthwise
1 piece dried kombu or other sea vegetable
1 TBL Siracha
4 faux chicken stock
1 half can (full-fat) coconut milk (or 1 can light)
1/2 block firm tofu, cut into 1-inch pieces and lightly pan fried
2-3 green onions, sliced
1 lime, sliced
Heat oil in a dutch oven and cook ginger, garlic, bell pepper, and tomato for 5-6 minutes. Add mushrooms and cook 3-4 more minutes. Add lemon grass, stock, Siracha, kombu, and tofu. Simmer on low for 20 minutes. Stir in green onions and coconut milk. Serve with fresh squeezed lime and cilantro.
More tacos! More barbecue! More slaw!
We revamped our class bbq recipe and slapped it in a taco. Delicious!
3/4 cup apple cider vinegar
3/4 cup white vinegar
1 tsp salt
1 tsp cayenne
1 tsp red pepper flakes
1 TBL brown sugar
1 tsp hot sauce
3 cans jackfruit (buy it in water or in brine), rinsed and drained
1 tsp liquid smoke
1 TBL olive oil
Shred the jackfruit with your hands and place into a large bowl or dutch oven. Mix vinegars, sugar, salt, and spices together. Pour over jackfruit and mix well. Refrigerate overnight, or at least 4 hours.
Preheat oven to 375 F. Add liquid smoke and olive oil to jackfruit. Cook covered for 1 hour. Remove lid and cook uncovered additional 30 minutes. Stir occasionally.
This is spicy and vinegary, use vinegar and spices according to your preferences!
We ate this with slaw and vegan onion dip. Fuck Yeah Vegan BBQ Tacos!
Sloppy Joe Tacos with a hit of Sanctuary Dip, a side of crudités, and more dip. Really, anything and everything is good in a taco.
Aunt Elise’s Sloppy Joes Vegan-styled:
1 package frozen Boca Crumbles
1 8 oz can tomato sauce (Hunt’s)
2 TBL ketchup
1 TBL chili powder
1/2 tsp black pepper
1.5 TBL brown sugar
1 tsp mustard
1 chopped onion
Heat a little a oil in a pan, saute onion and Boca crumbles.
Mix the dry ingredients in a small bowl.
Add mustard, ketchup, and tomato sauce. Stir well.
Pour sauce into the pan with the crumbles/onion. Simmer on low for 35-45 minutes, with the lid cracked.
Stir occasionally to prevent sticking.
Serve on corn tortillas for tasty tacos, or good old burger buns for a more “traditional” dish. Top with Dip, or possibly a vegan cheese slice, or other goodies.
This is like nachos, but a million times better because it’s fucking mac and cheese in a taco!
And it’s gluten-free!
Don’t forget, Enter the Fuck Yeah Vegan Taco Contest! Deadline is March 4, 2012, so start making some tacos!
Now, for the recipe:
For the noodles: cook 2 cups gluten-free mac for the shortest amount of time as directed by the package, or even under cook it a little. We used penne from Trader Joe’s and cooked it about 5 minutes. Drain and set aside.
Preheat the oven to 350, bake taco shells for 5 minutes on a cookie sheet, per package instructions.
To make the sauce, blend together:
1 can white beans, rinsed and drained
1/2 cup soy milk (we have this powdered stuff that is very tasty!)
1/2 cup nutritional yeast
1 tsp mustard
2 tsp ketchup
1 tsp hot paprika
1/4 tsp garlic powder
1 TBL lemon juice
pinch of salt
[You will also need 1/2 cup mozzarella Daiya (or other vegan cheese) and 1 TBL Earth Balance/butter.]
Blend until very smooth. Pour over noodles and raise the heat to medium. Cook sauce with noodles 2-3 minutes, until sauce begins to thicken. Add Daiya and Earth Balance, continue stirring well. Reduce heat and stir well to prevent the cheese from sticking to the pan. Serve immediately, or allow to cool and thicken before filling the taco shells.
**Serving suggestion: Make the tacos and allow them to sit about 5 minutes to allow the shell to soften a little. It helps prevent the filling from falling out!**
***Also, this is very good with hot sauce!***
Not the most traditional meal, but inspired by Indian-restaurants and some of Isa’s delicious recipes.
The curry is adapted from Appetite for Reduction‘s 2nd Avenue Vegetable Korma and the potatoes from Veganomicon. The chutney is super easy and really makes the dish!
If you have various kinds of curry powder on hand, choose different ones for the curry and the potatoes. It really gives a different flavor to the dishes.
Just a lazy, sleety night.
We saw a recipe for “Enchiritos” that sounded really good, but we didnt’ have any flour tortillas, and then by the time we made some other changes, our recipe was actually just “beef” and bean enchiladas. And damn tasty!
Ingredients: 1 package frozen Boca crumbles (or other beef-type crumbles)
1 can refried beans 1 onion, diced
1 package of taco seasoning (or make your own)
1/2 cup water
1 cup Daiya pepper jack (or other veg cheeze)
Enchilada sauce (1 10 oz can tomatoes with chilies, 2 TBL tomato paste, 1/2 onion chopped, 2 garlic cloves, 1 jalapeno, 1/2 tsp cumin, 1/2 tsp oregano, 2 tsp chili powder, 1/2-1 cup water…blend until smooth and desired thickness)
Preheat oven to 400. Saute the onions in a little olive oil, then add the Boca crumbles, water and taco seasoning. Cook until cumbles are warm. Add in refried beans and set aside.
Make enchilada sauce. Or open a can.
Prepare a baking dish with a little olive oil or cooking spray. Heat tortillas slightly so they are easy to roll. Place a generous scoop of the beans/Boca mixture in the tortilla, add a TBL of Daiya, then roll tightly. Place seam-side down in the baking dish. When you have filled up the baking dish, top enchiladas with sauce and sprinkle on some extra cheese. Bake about 10-15 minutes uncovered.
Inspired by One Sweet Vegan’s Enchiritos!
We made the black beans in our fuckyeah pressure cooker! Then we cooked them with onion, a little cumin, garlic, salt, pepper, and cayenne, until they were creamy, dreamy. Topped with guacamole, this taco doesn’t mess around.