How about bringing in the New Year with a cruelty-free, “meaty” meal?
Meaty and meatless is an interesting dichotomy in the world of vegetarian food. Some veg. chefs strive to stay as far away as possible from creating anything resembling the texture or flavor of meat, while others play numerous trial and errors until nearly exact replications of meat-filled dishes are achieved. Me? I very rarely ever crave meat anymore, but I do sometimes miss that chewy, dense texture. Needless to say, that does occasionally lead me to using meat substitutes, and I frequently go heavy on the mushrooms.
With the following recipe, I replaced the beans in my traditional vegetarian tacos with soy crumbles (made out of TVP-Textured Vegetarian Protein). While you could certainly keep the refried beans too, I decided to lean slightly towards a lighter fajita-styled taco, instead adding sauteed onions, peppers, and of course, mushrooms. Add the usual toppings— salsa, avocados, lettuce—and you really can’t go wrong with tacos, meatless or not.
Meatless Meaty Tacos
-1 large onion, sliced
-2 large garlic cloves, minced
-2 medium bell peppers, sliced
-1-2 chili peppers, depending on personal taste, minced
-2 cups baby portobellos, sliced
-3 cups soy crumble (I usually use Morning Star)
-3 tsp. chili powder
-3 slices of lime
-Whole wheat tortillas
-Salt and pepper, to taste
-1 tbsp. olive oil
In a large skillet, heat olive oil over medium high heat. Saute garlic, onions, and both peppers for two minutes. Add mushrooms, chili powder, and salt and pepper, to taste. Saute 6-8 minutes, or until onions and peppers are tender but still hold a slight crisp. Stir in soy crumbles. Saute for another 2-3 minutes. Remove from heat.
Place small handful of shredded lettuce on a tortilla shell. Top with soy crumble mixture, spoonful of salsa, and diced avocado. Squeeze slice of lime on top. Roll, and serve.