Vegan Tacos with Pimiento Rojo Sauce
Yummy tacos. Sometimes Taco Tuesdays are just not enough. Whether you're hankering for a taco bowl, wrap, boat, or classic corn-tortilla type, you won't be wanting for much more after eating one of these.
I had my usual goals in mind while developing this week's recipes: quick and easy with plenty of veggies. We can eat more veggies, yes we can! Also, something that works as a one-dish meal for when you're really strapped for time. So we have here a taco filling that comes together in minutes, a creamy, cheesyish pimiento rojo sauce that is just a quick whirl in the blender away, and a few options for the vessel, two of which add more veggies to the meal. I found them to be as delicious as the tortilla methods, really! You get to choose which you have. Perhaps enjoy a different method each Taco Tuesday of the month?
I'll start with the classic soft taco, using corn tortillas. Hard shell corn tortillas can also be used. The tortillas can be warmed in the microwave, oven or stovetop and then stuffed. When you think you might be reaching for tortilla chips if you don't have some sort of grain here, go for this taco method.
A lot of us have romaine on-hand. It's often the green of choice for my kids because it's so easy to eat. Romaine is also sturdy and naturally shaped to hold other ingredients. This is such a quick (and pretty) way to eat tacos! And you get your greens in, yay!
Fiesta Taco Bowl
Just want the goods without a vessel? That's fine, this taco filling is a party all on its own!
Collard Green Burrito
Roll up the delicious taco filling in a giant raw collard green and you're good to go! I really don't miss the tortilla with this one. The greens are easy to eat and strong enough to hold it all together and be satisfying. Get your greens in the fun way.
Trim out the thickest part of the stem so you don't have to gnaw on that. The thinner upper stem is no problem to eat. Place the filling above the cutout, tuck the ends in, and roll it up.
No matter which way you choose to have your taco, you can't go wrong. They're all so tasty and satisfying.
Just don't forget the sauce! The pimiento rojo sauce is a creamy smoky red pepper sauce that's not too hot for kids if you omit the chipotle or use the smoked paprika instead. I often say "Salt to taste" in my recipes because I've learned to salt food after it's made, rather than during. That way, I avoid over-salting. Plus, some of us like a little salt, others a lot. Tasting before serving anything is best so you know what you're serving. So, salt to taste!
1. Add all the ingredients to a high speed blender, pouring the water in last. It should come up about 1/3 of the ingredients, depending on the consistency you'd like.
- 1 cup raw cashews, soaked for at least 2 hours.
- 1/2 red pepper, roughly chopped
- 4 tablespoons nutritional yeast
- 2 teaspoons garlic granules
- 1 teaspoon onion granules
- 1/2 teaspoon chipotle powder or smoked paprika
- 1/3-3/4 cup water, depending on how thick you'd like it
- Salt to taste
Serves at least 4.
Vegan Taco Filling Recipe
- 1/2 head medium cabbage, chopped
- 6 mushrooms, sliced
- 2 garlic cloves, minced
- 2 cups prepared black beans
- 1 teaspoon chili powder (optional)
- Salt to taste
1. Heat a large skillet over medium heat.
2. When hot, add the cabbage. (That's right, no oil necessary!)
3. Reduce heat to medium-low. Stir frequently for a couple minutes until the cabbage begins to soften.
4. Add the mushrooms. Continue to stir a couple minutes until the mushrooms begin to soften.
5. Add the garlic. Stir for about one minute.
6. Add the beans. Stir occasionally for about 5 minutes until heated through.
7. Serve with the pimiento rojo sauce in taco shells, tortillas, romaine, collard greens, or a bowl. Thoroughly enjoy.
Optional garnishes: avocado, cilantro, scallions, jalapeno, salsa, sriracha