Steak Tacos with Salsa Verde (Vegan)

AuthorVeggie Fest TeamRating

CategoryCuisineDiets, Yield4 Servings

Violeta Patiño prepared these vegan Shredded Barbacoa Tacos with Salsa Verde at our February 9th, 2019 “Valentine Lunch Mexican Style” cooking demo held at the Science of Spirituality International Meditation Center in Lisle, Illinois. Enjoy serving these delicious, protein-rich, traditional tacos to family and friends.

Ingredients

 2 cups textured vegetable protein (TVP) chunks
 4 cups warm water
 1 tablespoon coconut oil
 1 teaspoon soy sauce or liquid aminos
 1 teaspoon onion powder
 1 teaspoon garlic powder
 1 teaspoon ground cumin
 Pinch cayenne pepper (optional)
 8 corn tortillas
 Chopped onion, cilantro, and fresh lime for garnish
Salsa Verde
 5 tomatillos, husked and washed
 ½ onion
 1 garlic clove
 1 to 2 serrano peppers, chopped
 2 tablespoons chopped fresh cilantro
 1 ripe avocado, pitted
 Salt to taste
Note
 For a gluten-free option, use TVP that is gluten-free (such as Beyond Meat Grilled Chicken or Beef Strips) and Liquid Aminos or Tamari wheat-free soy sauce.

Instructions

Steak Tacos with Salsa Verde
1

In a large bowl, combine TVP chunks with warm water. Let sit for 10 to 15 minutes, drain. Rinse and squeeze TVP until water is clear.

2

Heat oil in a skillet over medium heat. Add TVP chunks and soy sauce. Sauté 2 to 3 minutes. Add onion powder, garlic powder, cumin, and cayenne pepper. Sauté until spices are aromatic and TVP is tender, about 5 to 10 minutes. Add a splash of water if TVP is too dry or sticks to the pan.

3

Warm tortillas (on each side) in a hot dry skillet (texture should remain soft, not toasted). Portion out equal amounts of TVP filling into each tortilla. Garnish with chopped onion, cilantro, salsa verde (see recipe), and a squirt of lime. Serve immediately.

Salsa Verde
4

In a heavy-bottomed skillet, over low heat, pan roast tomatillos, onion, garlic, and peppers 2 to 3 minutes on each side, until slightly brown. Remove from heat.

5

Transfer vegetables to a food processor. Add cilantro and avocado. Pulse until all ingredients are finely chopped (mixture should be slightly chunky). Salt to taste.

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Ingredients

 2 cups textured vegetable protein (TVP) chunks
 4 cups warm water
 1 tablespoon coconut oil
 1 teaspoon soy sauce or liquid aminos
 1 teaspoon onion powder
 1 teaspoon garlic powder
 1 teaspoon ground cumin
 Pinch cayenne pepper (optional)
 8 corn tortillas
 Chopped onion, cilantro, and fresh lime for garnish
Salsa Verde
 5 tomatillos, husked and washed
 ½ onion
 1 garlic clove
 1 to 2 serrano peppers, chopped
 2 tablespoons chopped fresh cilantro
 1 ripe avocado, pitted
 Salt to taste
Note
 For a gluten-free option, use TVP that is gluten-free (such as Beyond Meat Grilled Chicken or Beef Strips) and Liquid Aminos or Tamari wheat-free soy sauce.

Directions

Steak Tacos with Salsa Verde
1

In a large bowl, combine TVP chunks with warm water. Let sit for 10 to 15 minutes, drain. Rinse and squeeze TVP until water is clear.

2

Heat oil in a skillet over medium heat. Add TVP chunks and soy sauce. Sauté 2 to 3 minutes. Add onion powder, garlic powder, cumin, and cayenne pepper. Sauté until spices are aromatic and TVP is tender, about 5 to 10 minutes. Add a splash of water if TVP is too dry or sticks to the pan.

3

Warm tortillas (on each side) in a hot dry skillet (texture should remain soft, not toasted). Portion out equal amounts of TVP filling into each tortilla. Garnish with chopped onion, cilantro, salsa verde (see recipe), and a squirt of lime. Serve immediately.

Salsa Verde
4

In a heavy-bottomed skillet, over low heat, pan roast tomatillos, onion, garlic, and peppers 2 to 3 minutes on each side, until slightly brown. Remove from heat.

5

Transfer vegetables to a food processor. Add cilantro and avocado. Pulse until all ingredients are finely chopped (mixture should be slightly chunky). Salt to taste.

Steak Tacos with Salsa Verde (Vegan)