Tuesdays are for Tacos, right? The crunch, the juice, and the freshness in plant-based tacos, when well done, may just be the greatest dish ever. We have hand-selected some of our absolute favourite recipes so that we can all bring some Mexican vibes to the home!
1. Jackfruit Carnitas Tacos, by Hannah Chia
4 Servings, Prep Time: 15-min, Cook Time: 40-min
Ingredients:
1 tbsp maple syrup
2 tbsp tamari
1 tsp liquid smoke
1/2 tsp each smoked paprika, ground coriander, ground cumin, chili powder
¼ tsp black pepper 1 can green jackfruit in water, drained and thoroughly rinsed, with center core parts chopped
1 tbsp olive oil (or water)
1 small onion, finely chopped
2 cloves garlic, minced
1-2 chipotle peppers in adobe sauce, chopped
¼ cup orange juice vegetable broth flour or corn tortillas
Method:
1) Combine maple syrup, tamari, liquid smoke, and spices, and mix well. Add in jackfruit pieces and marinate for at least two hours or overnight for best flavor.
2) Next, heat oil (or water) in pan and sauté onion and garlic, cooking until fragrant and softened, about 5 minutes.
3) Add in chopped chipotle pepper with adobe sauce, then add jackfruit with the marinade and orange juice, and enough vegetable stock to barely cover. Simmer for 15-20 minutes.
4) Break up jackfruit using a fork or potato masher, reduce heat, and continue to cook on low for another 15 minutes until most liquid is evaporated. (Optional last step: place jackfruit on a baking tray and bake at 400F for a few minutes until crispy and charred.)
5) Serve on warm tortillas with toppings: cilantro, lime juice, red onion, sliced jalapeño peppers, vegan crema, fresh salsa, and enjoy!
2. Rainbow Tacos, by Two Spoons
4 Servings, Prep Time: 20-min, Cook Time: 15-min
Ingredients:
1/2 cup quinoa uncooked
1 cup water
1/2 tsp turmeric powder
1 pinch salt
1 cup carrot, grated
1/3 cup spring onion chopped (approx. 2 onions)
3/4 cups cherry tomates halved
1 cup purple cabbage thinly sliced
2 avocados
1 cup chickpeas
1/2 cup cilantro chopped, to sprinkle
Sea salt and paper to taste
Cayenne pepper to taste (optional)
4 corn tortilla wraps or other wrap of choice
Fresh lime to serve
For the garlic-tahini dressing:
1/4 cup tahini
2 limes juiced
2 cloves garlic finely chopped
Pinch sea salt and pepper
Splash water for thinning (I used about 2 tbsp)
Method:
1) Start by cooking your quinoa. In a saucepan add 1/2 cup quinoa to 1 cup water. Bring to a boil then reduce heat and simmer for 12-15 minutes, or until cooked. When cooked add 1/2 tsp turmeric powder and a pinch salt, stir to combine. Let rest 5 minutes.
2) Prepare your veg: Grate carrots using a cheese grater, chop spring onion and avocado, thinly slice purple cabbage. Toss veg into a bowl with turmeric quinoa, chickpeas and chopped cilantro, sprinkle generously with salt and pepper.
3) Prepare dressing: In a jar add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and pinch salt and pepper. Seal with lid and shake to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons.
4) Drizzle with taco mixture with garlic tahini dressing and toss to coat. Optional to add cayenne pepper to taste. Scoop mixture onto corn tortillas and serve with fresh lime.
3. Crispy Oven Baked Spinach Tacos by ElaVegan
9 Servings, Prep Time: 20-min, Cook Time: 20-min
Ingredients:
9 small spinach tortillas (5-inch diameter)
2 cups of cooked rice (360 g)
One 15 oz can kidney beans or black beans (rinsed and drained)
1 small/medium onion
1/2 tbsp oil
2 garlic cloves
1/2 bell pepper
3/4 cup canned mushrooms (100 g) or use fresh
Spice mix: 1/2 tsp onion powder, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/4 tsp smoked paprika, 1/4 tsp ground ginger, 1/4 tsp black pepper (or more to taste), sea salt to taste
1 tbsp balsamic vinegar
1 tbsp soy sauce (gluten-free if needed)
4 tbsp plant-based milk
1/3 cup passata
2 tbsp hot sauce (or use less/more to taste)
1 batch vegan cheese sauce
Method:
1) Cook rice as per the instructions on the package. You will need 2 cups of cooked rice for this recipe.
2) Prepare spinach tortillas as per this recipe (click). Or use store-bought flour tortillas or corn tortillas of choice.
3) Meanwhile, heat oil in a pan/skillet over medium heat and add the onion, mushrooms, and bell pepper.
4) Sauté for about 3-5 minutes, then add garlic for a further minute. Stir occasionally.
5) Add all spices, balsamic vinegar, soy sauce, plant-based milk, passata, and hot sauce. Stir and let simmer for about 3 minutes.
6) Add cooked rice and beans, stir and turn off the heat.
Taste and adjust seasoning if needed.
7) Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a baking sheet with parchment paper.
8) Make one batch of the vegan cheese sauce (click) or use store-bought vegan cheese.
9) Add about 2 tbsp of the rice filling on one side of a tortilla and 1 tbsp of the vegan cheese. Fold the other side over the filling and press it slightly down with your fingers (see pictures above in the blog post). Do the same for the remaining tortillas.
10) Transfer all tortillas onto the baking sheet. Bake in the oven for about 10-15 minutes or until crispy. Enjoy hot!
4. BBQ Jackfruit & Street Corn Tacos
4 Servings, Prep Time: 20-min, Cook Time: 30-min
Ingredients:
1 20 oz can jackfruit, drained and rinsed
1 ¼ cup Bbq Sauce (I like one on the spicier side for jackfruit since it’s a bit sweet)
1 ½ cups frozen corn
¼ cup grated mozzarella or shredded mozzarella chopped up fine
1 green onion, thin sliced
1 tbs vegan mayo
¼ tsp salt
Fresh cracked pepper
1/2 tsp garlic powder
¼ tsp smoked paprika
Pinch of cayenne
½ tbs lime juice, plus more for serving
½ tbs nutritional yeast
1 tbs fresh cilantro, chopped, plus extra for garnish
4 soft taco shells
Cooking oil of your choice
Rub;
¼ tsp onion powder
¼ cayenne
¼ chili powder
¼ garlic salt
Pinch of salt & fresh cracked pepper
Method:
1) Heat a large skillet over medium-high heat, add a drizzle of oil and sauté the corn until warmed, should take 4-5 minutes if you’re cooking from frozen, stirring occasionally.
2) Transfer to a large bowl and stir in mozzarella, mayo, salt, some fresh cracked pepper, garlic powder, smoked paprika, cayenne, lime juice, and cilantro. Set aside for the flavors to meld while we cook up the jackfruit.
3) Wipe the skillet out and put it back over medium heat. Add a tbs of oil, the jackfruit, and the rub ingredients. Cook the jackfruit for 2-3 minutes, breaking it apart the best you can with your spatula or wooden spoon. Add ¾ cup bbq sauce, and cook for another 20-25 minutes until the jackfruit has softened. Off the heat and add then remaining ½ cup bbq sauce.
4) Heat up your taco shells in the microwave (10-15 seconds) or in a pan over medium-high heat (about 30 seconds-1 minute on each side)
5) Divide the jackfruit evenly between 4 taco shells and top with street corn. Adding fresh lime juice and/or cilantro for garnish.
5. Hoisin Jackfruit & Mushroom Tacos With Peanut Slaw, by Rebel Recipes
4 Servings, Prep Time: 20-min, Cook Time: 30-min
Ingredients:
To make the mushroom jackfruit filling;
1 red onion finely chopped
1 tbsp rapesee oil
2 cloves garlic sliced
1/2 tsp grated ginger
1 tsp mirin
1 tbsp tamari
1/2 tsp brown rice miso
125g mushrooms chopped finely
3 tbsp hoisin sauce
225g can jackfruit drained and chopped up a little
1 1/2 tbsp toasted sesame oil
1 tbsp coconut cream or yogurt – optional
Black pepper
Pinch Chilli flakes
Salt if needed
To make the slaw;
1/4 cabbage finely sliced into strips
1 carrot pealed and cut into strips
1/2 fennel finely sliced
4 spring onions sliced on the diagonal
For the dressing;
3 tbsp peanut butter
1 tbsp tamari
Juice 1/2 lime
1 tsp mirin
1 tsp maple syrup
1 tbsp toasted sesame oil
Pinch chilli flakes
1/2 tsp brown rice miso
Slaw toppings;
4 tbsp pomegranate seeds
4 tbsp salted peanuts crushed a little
Big handful Coriander
Handful fresh mint
Sprinkle black sesame seedsFor the pancakes;
1 cup 1/4 plus gram flour
1 cup – 250ml water
Splash rapeseed oil
1/2 tsp Organic apple cider
Pinch sea salt
Method:
To make the mushroom filing;
1) Add the oil to a medium pan. Add the onions and fry for 6-8 minutes until soft and browning.
2) Add in the garlic and ginger and cook for a further minute.
3) Transfer the chopped mushrooms, jackfruit, Mirin, tamari, Miso and hoisin to the pan and stir to combine.
4) Cook for a further 10 minutes until the mushrooms are cooked.
5) Finally add the, toasted sesame oil, coconut yogurt, black pepper and chilli flakes. Set aside.
To make the slaw;
1) Finely slice the cabbage into long strips.
2) Cut the sping onion diagonally, slice the fennel into thin slices and slice the carrot into thin ribbons using a peeler. Add them all to a large bowl.
3) Now toast the seeds by adding them to a dry pan. Toast on a medium heat until lightly toasted. Set aside.
4) To make the dressing add all the ingredients to a jar, replace the lid and shake to combine.
5) Toss the veg with the dressing then top with the pomegranate seeds, salted peanuts and toasted seeds. Sprinkle with fresh Coriander and mint.
To make the pancakes;
1) Add the flour and salt to a large bowl. Stir to combine. Add in the water, oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
2) Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even pancake.
3) Cook on a medium heat for approximately 2 minutes until there are bubbles in the pancake and you can lift over to flip easily.
4) Flip and cook on the other side for 30 seconds to a minute
5) Remove from the pan and place on and cover with a clean cloth to keep warm.
6) Repeat the process with the rest of the batter.
To serve;
Load the pancakes with the mushroom jackfruit filling and top with the peanut slaw.
Enjoy Tacos for days!