Taco Tuesday: Vegan Spicy Beef Tacos

If you’ve been keeping up with Taco Tuesday, then you probably remember the monstrosity that was Tofu Tacos. Let’s just not talk about it, and move on.

I have much higher hopes for vegan spicy beef tacos- I generally like vegan beef tremendously more than vegan fish. The flavor somehow feels more authentic. For this recipe, I am going to be using the Gardein ground “beef”, because I’ve used it many times in the past and I know it to be a reliable staple in my vegan dishes. I’m going to be combining the “beef” crumble with onions, chili powder, garlic powder, oregano, paprika, cumin, salt, and pepper. I’m also going to throw in about a cup of tomato sauce, just to give the crumble some additional flavor. You could certainly make this much spicier by adding cayenne pepper, but I’m personally going to skip that.

 

To make the “beef”, I recommend cooking the crumble first (about 4-5 minutes), and then add in the tomato sauce and onions. Make sure you mix the crumble really well to break it up a bit more, otherwise you’re going to have chunks rather than…crumble. I added the spices last, and then just let it simmer for another five minutes.

tomato lot
Photo by Julia on Pexels.com

I didn’t know it was possible to mess up taco shells until I did it two weeks in a row. For whatever reason, it didn’t occur to me that I should probably heat up the shells so my tacos so they don’t taste like cardboard. Rather than microwaving the shells (that never worked in the past), I’m just going to pop them in the oven for five minutes are so. This definitely helped to improve the crispiness of them, and it doesn’t take long at all to heat them up. This was actually overall a really quick meal to make, despite the fact that it may appear to have a lot of components. 

close up photo of green leafed plants
Photo by icon0.com on Pexels.com

Obviously, the toppings you can put on your tacos are endless, but I’m going to keep it as classic as possible. For veggies I’m going to add lettuce and baby tomatoes, and sprinkle on a little bit of the onions we used earlier. You can add cheese and sour cream if you want, but I personally didn’t have a dairy-free alternative on hand. Nonetheless, the tacos tasted fine without them!

Yes, that’s right- I finally made tacos that didn’t suck! (not that the spaghetti tacos were horrible, but they were definitely lackluster). They also tasted surprisingly authentic- if you eat a plant-based diet and you miss spicy tacos, you’re sure to adore this concretion. Finally, we have a success!

Coming up next: My Favorite Conspiracy Theories About The Shining

 

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