Thai Beef Tacos

I decided to take my tacos for a different flavor profile last Taco Tuesday. I saw a few recipes online and decided to put my vegan spin on them. If you wish to make the WFPBNO use rehydrated soy curls that have been chopped up. I used green cabbage because that is what I had on hand; feel free to use red cabbage, nappa or whatever you have on hand. You are looking for a crunch factor. This made about 8 tacos but the servings will depend on the size of your tortillas.

• 1 tablespoon minced garlic (I use the kind already minced)
• 1/2 red onion, diced
• 1 inch knob ginger, minced
• 1 red bell pepper, thinly sliced
• 1 package (12 ounces) vegan beef crumbles
• 1/4 cup sweet chili sauce
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 tablespoon Thai basil, or sub regular basil
• 1/2 lime juiced
• taco-size flour tortillas
• 1/4 cup cabbage, shredded
• avocados, sliced
• spicy mayo, optional

Heat a large non-stick skillet over medium heat. Add the garlic, onion, ginger and bell pepper. Cook for about 3 minutes until the veggies begin to  get tender. 

Add a splash of water if they try to stick.

Add the vegan crumbles, sweet chili sauce, soy sauce and black pepper. Saute for 5-10 minutes; until the crumbles begin to brown.

Add the basil and lime juice and give it all a good stir.

I heated my tortillas briefly in the microwave. But, you can also wrap them and heat in the oven. To assemble your taco: add cabbage to the tortilla, top with crumbles, avocado, cilantro and spicy mayo. Serve with lime wedges on the side if you like. I had fresh corn on the cob for our side dish.

Enjoy!!!!

Smothered Green Chili Burritos

These were really good but I used a little too much spinach so I'm going to adjust the amount in the following recipe for you. Lots of nice flavors going on here, wish I had a slightly larger burrito but hey, you gotta use what you have! These had a really nice flavor and the sauce was spot on. I had some frozen roasted Hatch chilies in the freezer that I used but you can sub a can of diced green chilies. This filling would also make a delicious quesadilla or taco. 

Filling:

• 1 small onion, diced
• 1 potato, diced (I used a russet, but a Yukon gold would be delicious)
• 1/2 red bell pepper, diced
• 2 cups frozen spinach
• 1 15-ounce can pinto beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 2 teaspoons Braggs liquid aminos
• 1/2 cup vegetable broth

Sauce:

• 1 small onion, diced
• 1 ice cubed roasted Hatch chilies (or sub 1 4-ounce can diced green chilis)
• 1/2 cup vegetable broth
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 teaspoon Braggs liquid aminos
• 1 tablespoon lemon juice
  
  
• Flour tortillas

Saute onion in a splash of water until translucent .

Add the onions to a blender. Add remaining sauce ingredients (not the tortillas) to blender.

Blend until smooth.

Cook the other small onion in a large skillet with a splash of water until translucent.

Add the remaining filling ingredients to the skillet and cook over medium until the potatoes are soft, 10-15 minutes. Add more vegetable broth or water if the pan starts to dry out.

Once potatoes are soft remove from heat and create an assembly line to fill the tortillas.

Place burritos in a cast iron pan and brown on all sides.

Place burrito on a plate and top with cheese sauce and a generous amount of the chili sauce.

These can be garnished with whatever you enjoy. Sliced jalapenos, guac, extra cheese sauce, etc.

Enjoy!!

Sheet Pan Tofu Scramble (WFPBNO)

This delicious sheet pan tofu scramble can be served as breakfast with a piece of toast or turned into a taco or a burrito which is how I served it. I think it would also be delicious as Nachos!!! To make my burrito I warmed a whole wheat tortilla slightly, added some tofu scramble, hot sauce, salsa, lettuce and jalapenos. Roll it up tightly and put in a non-stick skillet to brown on both sides. This would also be delicious with Brand New Vegan Cheese Sauce.

• 1 tub extra firm tofu, drained
• 1 15-ounce can black beans, drained and rinsed
• 1/2 bell pepper, diced (I used green)
• 1 medium gold potato, diced small
• 1/4 cup nutritional yeast
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black salt
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• black pepper, to taste
• tortillas
• lettuce
• salsa
• pickled jalapenos
• hot sauce

Preheat oven to 400F. In a large mixing bowl, crumble the tofu using your hands.

Add the beans, bell pepper, potato. Stir

Add the nutritional yeast and spices. 

Stir well to combine.

Spread evenly across a parchment lined baking sheet.

Bake about 20 minutes until it starts to get brown

Heat a tortilla, you can put them on the scramble for the last 2 minutes of cooking. Add the scramble, hot sauce, lettuce, salsa and jalapenos. Or whatever items you like to eat.

Fold the sides in and then lift the bottom up and over the filling to roll it into a burrito. Add to non-stick skillet on medium to toast the bottom. 

Once brown, flip the burrito over so the other side can get brown. 

Serve with your favorite condiments.

Enjoy!!!!