Vegan Street Tacos with Spanish Fried Quinoa

Apparently, Ben and I are just suckers for creative vegan taco recipes. We suddenly have a large amount of different tacos and enchiladas that are frequently on the menu in the Richardson home… Spicy Tofu Tacos with Avocado CreamRoasted Zucchini and Black Bean Enchiladas, Sweet Potato and Black Bean Burritos Covered in Guacamole… Just to name a few. However, I couldn’t resist trying yet another vegan taco recipe and this one was an instant hit. I was intrigued by the idea of the nut-mushroom meat, and it turned out way yummier than I ever expected. I hope you all enjoy yet another taco recipe!

Adapted from The Simple Veganista.

Vegan Street Tacos with Spanish Fried Quinoa

Vegan Street Tacos with Spanish Fried Quinoa

Serves 4

Ingredients:

Tacos:

8 Tortillas

Nut-Mushroom Meat

Black Bean and Corn Pico

Lime wedges

Avocado slices

Cholula – or your favorite hot sauce

Spanish Fried Quinoa on the side

Nut-Mushroom Meat:

1 cup walnuts

1 cup baby bella mushrooms

1 Tbsp. soy sauce

1 ½ tsp. cumin

½ tsp. chili powder

Black Bean and Corn Pico:

2 handfuls of cherry tomatoes, chopped

¼ red onion, diced

1 jalapeño, seeded and diced

1 cup black beans

Two ears of corn, boiled and cut off the cob

3 hefty sprigs of fresh basil, chiffonade

Juice of 1 lime

½ tsp. salt

½ tsp. cumin

Spanish Fried Quinoa:

½ onion, diced

½ tsp. olive oil

1 cup uncooked quinoa

1 8 oz can tomato sauce

1 cup vegetable broth

1 clove garlic, minced

1 green bell pepper, diced

1 jalapeño, seeded and diced

¾ tsp. chili powder

½ tsp. salt

Vegan Street Tacos with Spanish Fried Quinoa

Directions:

Begin by making sure your corn is cooked and ready to be cut off the cob. Then move on to the quinoa.

In a medium saucier pan, heat oil and sauté the onion for a few minutes, until it begins to get translucent. Add the (uncooked) quinoa and toast for about five minutes, stirring often, until the quinoa turns slightly golden. Add all of the remaining ingredients, bring to a boil, cover, reduce heat, and simmer for 20 minutes. Stir frequently and watch for the quinoa’s little veins to pop out to be sure that it’s done. Let sit for 15 minutes before serving.

While your quinoa is cooking, assemble your black bean and corn pico. Combine all ingredients, mix well, and place in the fridge until you’re ready to eat.

Finally, place all of your ingredients for the nut-mushroom meat in a food processor and pulse until you have rough crumbles. Optional: heat your nut-mushroom meat in a small pan on low for just a few minutes before serving.

Warm your tortillas however you prefer: skillet, griddle, microwave… And then assemble your tacos and serve with a hearty scoop of quinoa on the side!

Vegan Street Tacos with Spanish Fried Quinoa

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