[Tesseract]

Every place I've had veggie tacos, they've been completely different, ranging from raw sliced veggies wrapped in a tortilla to a meaty TVP based concoction that's virtually indistiguishable from meat. At home, I like a happy medium that mimics the consistency of a "meat" filling, but obviously isn't meat, and is loaded with diced cooked veggies. I make them like this:

a can of black or pinto beans

half a package of Morningstar Farms burger crumbles

a small onion

a large carrot

a zucchini

a can of fire-roasted green chilis

a packet of store-bought taco seasoning

I finely chop all the veggies, then saute them and the crumbles in some vegetable oil, then throw in the can of beans with its liquid, the can of chilis, and the packet of seasoning, sass it up with a little extra seasonings like chilipowder, cumin, and garlic powder, and let it cook down until it resembles a traditional meat taco filling in consistency. I put it in crispy taco shells and top with diced tomatoes and avocado.

Sometimes I use two cans of beans and no crumbles. I mash the beans a little but not thoroughly.

Do you eat tacos at home, and how do you make yours? If you only eat them out, what's your favorite kind?

 

[misq17]

I don't think I've ever eaten a taco, but your way sounds good

 

[K*today]

I really like the three bean taco recipe on fatfreevegan.com I've used it several times. Sometimes just using store taco seasoning mix with the 3 beans. Omni family likes crumbles or tvp with taco seasoning better than the bean tacos.

 

[sunshinegal]

I love tacos. I make them with boca crumbles and seasoning and top them with salsa, lettuce and nutritional yeast.

When I go out I love Chipoltes for tacos. I put rice, beans, sauteed veggies and lettuce on them (hard shell) and I love them!

 

[Brandon]

I use a mixture of black beans and refried beans (I put in a package of taco seasoning), brown rice, sliced avocado (or sometimes I'll do guacamole) and a little nutritional yeast, all in a whole wheat tortilla.

I eat them with chips & salsa and plenty of hot sauce.

I used to use the Boca crumble things, but I find that I prefer the above to the Boca stuff.

 

[Keelin]

TVP, black beans or refried beans, homemade taco seasoning, salsa, tomatoes, lettuce, and bell peppers.

 

[Lumos]

I like fajita style veggies, black beans, rice and my dad's guacamole in homemade tortillas. My all time favorite, but slightly less traditional is a puffy taco with black beans, tomato, sprouts, guac and carrots.

 

[kpickell]

Quote:

Originally Posted by K*today

I really like the three bean taco recipe on fatfreevegan.com I've used it several times. Sometimes just using store taco seasoning mix with the 3 beans. Omni family likes crumbles or tvp with taco seasoning better than the bean tacos.

Thanks for that website recommendation.

 

[Selke]

I created this little recipe the other night:

In warmed up blue corn taco shells put:

a small layer of black beans (I used them room temp, but you can warm them)

diced red onions

tomatoes

some small cubes of avocado

dash salsa

sprinkle of veggie cheese

hot sauce (optional)

These were SO good. If you are not vegan you can use a dollop of (gelatin free!!! Be sure to check!) sour cream. I didn't use sour cream and as simple as these were they were some of the best I have ever had.

 

[elibrown]

Pretty much like you do Tess. Before I became veg I ate mostly the "real" Mexican tacos- barbacoa (my then-favorite) wrapped in a little white flour tortilla with fresh cilantro and lime squeezed on top. I highly doubt that minced seitan cooked barbacoa-style with nothing else wrapped in a tortilla would be as satisfying, so now I go more Tex-Mex style. I like whole wheat tortillas or corn shells filled with black beans, shredded lettuce, tomatos, salsa, and shredded cheese. Although I make it less often because it's more effort, I REALLY like TVP chili in tacos. I make mine with black beans, pinto beans, and corn mixed in.

 

[flvegnewbie]

Do the tacos at "Moe's" count? I LOVE the "Ugly Naked Guy" ones with their tofu, I don't know how they marinade it, but it's AWESOME!!! I like theirs with black beans, tofu, lettuce, tomatoes, and quacamole.

But, at home, I like a layer of refried beans, black beans, some sauteed onions & peppers, salsa & some quacamole (or even sliced avacado). Or substitue the onions & peppers for the lettuce, and tomatoes!!Yeeummm!!!!

Okay, now I'm craving tacos at 9:00 in the morning!!!

Michelle

 

[Tofu-N-Sprouts]

My kids prefer a taco mixture made of:

1.) Boca crumbles with 2.) fresh or frozen roasted green chiles (note to Tess: canned green chiles taste like...well...like a can) and a 3.) supermarket package of Taco Seasoning mixed in (be careful, some have whey in them..) along with 4.) a can of black beans (or I use homemade), 5.) a cup or two of corn kernals and 6.) and some chopped fresh tomatos or tomato sauce.

Then we top with the following choices: avacado chunks, shredded lettuce, sliced balck olives, chopped fresh tomatos, green onions, Pico salsa, and a blend of minced jalapenos and fresh cilantro which TOTALLY makes the tacos special!

I have had dozens of their little teenage friends over to the house for "Taco Night" over the years and they always LOVE the above 'recipe'...

 

[flvegnewbie]

Quote:

Originally Posted by Tofu-N-Sprouts

My kids prefer a taco mixture made of:

1.) Boca crumbles with 2.) fresh or frozen roasted green chiles (note to Tess: canned green chiles taste like...well...like a can) and a 3.) supermarket package of Taco Seasoning mixed in (be careful, some have whey in them..) along with 4.) a can of black beans (or I use homemade), 5.) a cup or two of corn kernals and 6.) and some chopped fresh tomatos or tomato sauce.

Then we top with the following choices: avacado chunks, shredded lettuce, sliced balck olives, chopped fresh tomatos, green onions, Pico salsa, and a blend of minced jalapenos and fresh cilantro which TOTALLY makes the tacos special!

I have had dozens of their little teenage friends over to the house for "Taco Night" over the years and they always LOVE the above 'recipe'...

T&S, PLEASE tell me how you cook the crumbles so that they don't come out tasting like mush?

I've tried them only once and they tasted soo bad that I really just couldn't handle them.

By the way, your tacos sounds YUMMY!!!

Michelle

 

[Tesseract]

T&S, those sound awesome! Can I come eat at your house?? Believe me, if I could find frozen roasted green chiles I'd be all over it. But I've never seen them around here. I'm not even sure I could find the right kind of green chiles to roast myself. They're so New Mwex, y'know? We don't have stuff that's New Mex here in Tex.

 

[Seusomon]

I've had good luck making tofu "carnitas". Cut firm tofu into very small cubes, and drench them in garlic powder and chili powder. Bake at around 375 until they get pretty dry and firm. They can be used in tacos along with black beans, fresh tomato and onion, etc.

 

[Bonoluvr]

flvegnewbie...........i dont know how tns does hers but i use the morningstar farms crumbles, and i fry them in a pan with canola oil til they are crispy, i turn the heat down so they dont burn too quick, but i just let them saute turning every so often til they are all crispy, i hate mush.

 

[Tofu-N-Sprouts]

^^^What she said. Thats exactly how I do mine too.

Though I confess I often just use the dried TVP granules and rehydrate with boiling water and seasonings instead of the more expensive crumbles - TVP doesn't tend to get so mushy either......

Tess, wow, I'm suprised about the chiles - although I know they're a New Mex thing but I can find them frozen around here at several larger supermarkets (and WalMart -GASP! YES I SAID THE WORD WAL-MART! always has 'em)

 

[Tesseract]

Hmm, well, maybe it's because I haven't REALLy been looking. Do you have a brand name for me? Come to think of it, I'm not even sure I could get fresh green chiles for roasting around here. I can easily get fresh jalapenos, poblanos, serranos, and a pretty wide assortment of dried red chiles of unknown variety, but I can't say I've ever seen fresh mild green chiles in these parts. Are these the ones also known as Anaheim peppers?

 

[Tofu-N-Sprouts]

Bueno Foods is the frozen one I buy - just plain ol' fire-roasted green chiles. Comes in a small ice-cream-size tub.

Hatch brand sells frozen green chiles too, I found them once, haven't seen them (around here) since.

Also, El Pinto Green Chile sauce is basically roasted green chiles that taste like green chiles - and it's actually in a jar.

I can RARELY, once in a while, can buy a ziploc baggie of fresh roasted green chiles in the fridgerated section of the local Mexican market - no name brand, in fact they're sorta green with black speckles and slimy and scarey looking if I hadn't known what they were already.

I honestly don't know what "type" of pepper they are...the always just say "New Mexico green chiles" - ask Froggy when he gets back on board tonight...

 

[flvegnewbie]

Quote:

Originally Posted by Bonoluvr

flvegnewbie...........i dont know how tns does hers but i use the morningstar farms crumbles, and i fry them in a pan with canola oil til they are crispy, i turn the heat down so they dont burn too quick, but i just let them saute turning every so often til they are all crispy, i hate mush.

Thanks so much for the tip, I'll give them a try again!

Also, when would I add the taco seasoning? The last time I made them with the crumbles, I just put them into a saucepan and basically let them cook until they were defrosted then I added a certain amount of water (however much the package called for) & then the taco seasoning.

So, if I brown the crumbles, do I still add the water & then the seasoning. It sounds like if I browned the crumbles first this would give them some sturdiness against the water and the mush factor. Or would I just brown the crumbles & put the dry seasoning over them? Hope I'm making sense??

Thanks,

Michelle