VEGAN TACOS AL PASTOR
This vegan version of tacos al pastor is made with TVP (textured vegetable protein) that is cooked in a spicy lime sauce with guajillo chiles. They are served with homemade tomato salsa.
Provided by Jared
Categories World Cuisine Recipes Latin American Mexican
Time 1h17m
Yield 8
Number Of Ingredients 17
Steps:
- Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.
- Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.
- Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.
- Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.
- Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.
- Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.
Nutrition Facts : Calories 578.9 calories, Carbohydrate 72.4 g, Fat 9.1 g, Fiber 12.3 g, Protein 60.7 g, SaturatedFat 1.4 g, Sodium 720.2 mg, Sugar 4.7 g
VEGAN AL PASTOR TACOS
You'll love these easy, sweet and spicy Vegan Mushroom Al Pastor Tacos! They come together in 30 minutes; perfect for a weeknight dinner. You can also meal prep the mushrooms for an extra quick option.
Provided by Lexi
Categories Tacos
Time 35m
Number Of Ingredients 13
Steps:
- Heat a stock pot to medium. Add oil and sliced onion and sauté for 10-15 minutes, stirring often.
- In a blender, combine garlic, pineapple, chipotle peppers, adobo sauce, lime juice, salt, smoked paprika, cumin and water. Blend until smooth.
- Add portobellos to onions. Add sauce and simmer over medium heat for 15-20 minutes, until the liquid reduces.
- Serve in a warmed tortilla with avocado or guacamole, cilantro and a squeeze of lime juice.
Nutrition Facts : Calories 157 calories, Sugar 9.1 g, Sodium 450.8 mg, Fat 7.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 3.2 g, Protein 3.3 g, Cholesterol 0 mg
VEGAN BUTTERNUT SQUASH AL PASTOR TACOS RECIPE BY TASTY
Al pastor's signature red-hued marinade produces flavorful bites of whatever it coats. Traditionally used to marinate meat, you can also enjoy the same punch of flavor with a vegan alternative. Here, we use butternut squash for its hearty texture and subtle sweetness, which play well with the warm al pastor spices.
Provided by Betsy Carter
Categories Lunch
Time 1h5m
Yield 14 tacos
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet.
- Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened.
- Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the other baking sheet.
- Bake the pineapple for 25-30 minutes, until softened and slightly shrunken.
- Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet.
- Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through.
- To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 158 calories, Carbohydrate 26 grams, Fat 6 grams, Fiber 4 grams, Protein 2 grams, Sugar 5 grams
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- To start your marinade, remove the stem and seeds from the chiles. Toast them in a skillet over medium-low for 2-3 minutes. Make sure to turn your chiles frequently to prevent burning.
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