AUTHENTIC VEGAN TACOS AL PASTOR
Steps:
- Prepare your chiles in one place so you can clean them.
- Remove as many of the stems and the seeds from both the chile ancho and the guajillo peppers so your sauce won't be bitter. The chile de arbol sometimes doesn't have stems but remove those too, leave the seeds in the chile de arbol for flavor. Don't worry the marinating sauce will not be hot. Simmer the chiles and garlic with 5 cups of water for 15 minutes, remove from the stove and let cool atleast 10 minutes then blend the chiles with 2 3/4 cups of the water used to simmer the chiles, 1/4 cup of pineapple juice from the can, garlic cloves, coconut aminos and liquid smoke .
- Run your sauce through a fine mesh strainer in case the blender left chunks, seeds or chile skins. I find that when using a high powered blender you will not have this problem though. This recipe should make about 3 to 5 cups of sauce.
- Add the soy curls to a bowl and the marinating sauce and let marinate atleast 30 minutes. The longer the better though. I left mine 24 hours. Make sure the curls are completely coated with the sauce.
- Prepare your limes, cilantro and onions for easy access once you are ready to start cooking.
- On medium to high heat place a griddle or your frying pan of choice on your stove top then add 1 to 2 tablespoons of oil and saute 2/3 of a cup of onions for just 30 seconds moving them around so they do not burn. I used to 2 spatulas since griddle pans tend to be large.
- Add the soy curls to the onions and incorporate them evenly. You will notice that the curls are saucy don't worry that is okay. Let the curls cook for 10 minutes moving them around with the spatulas every 2 minutes.
- With the iron grill press or another heavy pan begin to press the curls so they can achieve a nice char. Do this for atleast 10 minutes moving around the iron grill press every minute or so. Make some space for the pineapple slices and also press them for 3 minutes until they have a nice redish color.
- Your curls should have a nice char and this means you are ready to assemble. Remove the curls and pineapple slices and place them on a plate or bowl to make room for the tortillas.
- Using the remainder of the oil fry the tortillas in the same griddle, Double layer your tortillas so they can hold all of the ingredients better and because there is just no other way to eat these tacos. In my humble opinion.
- Double layer the fried tortillas add the soy curls, onion and cilantro and the grilled pineapple slices. Garnish with a good salsa and a few drops of lime juice. Don't forget to make one of the many salsas I have on this site.
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 TACOS AL PASTOR
Feeds 4
Provided by Billy Green
Number Of Ingredients 18
Steps:
- In a dry medium saucepan toast the guajillos on both sides for 3-5 minutes. Once they're toasted cover them with water, bring to a boil, and then bring down to a simmer for about 15 minutes, until the peppers are soft.
- **If you haven't already, make sure to squeeze out any excess water out of your tvp, so it can absorb the marinade.
- Once your peppers are soft, add them to the blender and mix in the pineapple juice, lime juice, cloves of garlic, ½ white onion, salt, Mexican oregano, cinnamon, and achiote paste. Blend until smooth.
- Place your TVP in a gallon size plastic bag and pour in the marinade. (Give the TVP a good squeeze so it soaks in the marinade). Then place in the fridge to marinate for at least 2 hours.
- Once your TVP is done marinating, and you're ready to cook, drain the excess marinade.
- Preheat two tablespoons of vegetable oil in a large skillet and add the TVP/pineapple and fry, stirring occasionally until the TVP is hot and slightly crispy on the outside.
- Serve on a warm tortilla and garnish with fresh pineapple and your favorite taco fixings.
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
These vegan taco recipes are recreations of some of the top taco meats out there, but made entirely out of plants. Serve with cilantro, onions, and your favorite salsa.
Provided by FOODBEAST
Categories Everyday Cooking Vegan Main Dishes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Once boiling, add soy meat and turn off heat immediately. Let soak for 5 to 10 minutes, then drain.
- Meanwhile, remove stems and seeds from guajillo peppers. Cut peppers in half.
- Bring a small pot of water to a boil. Place guajillo peppers in the boiling water and boil for 10 minutes. Drain.
- Place chipotle chiles in a blender, reserving all adobo sauce. Add guajillo peppers, onion, garlic salt, oregano, and pepper; process until fully blended.
- Heat oil in a large skillet over medium-high heat. Add soy meat and fry until browned, about 15 minutes. Add pineapple chunks and cook for another 15 minutes. Pour in reserved adobo sauce and cook for 5 more minutes.
- Add a large spoonful of the soy mixture to the center of each warmed tortilla.
Nutrition Facts : Calories 274 calories, Carbohydrate 26 g, Fat 10 g, Fiber 5.1 g, Protein 21.1 g, SaturatedFat 1.6 g, Sodium 1329.9 mg, Sugar 2.5 g
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
More about "vegan al pastor tacos recipes"
AL PASTOR TACOS [VEGAN] - CONTENTEDNESS COOKING | VEGAN ...
From pinterest.com
EASY VEGAN MUSHROOM AL PASTOR TACOS
MUSHROOM TACOS AL PASTOR | EASY VEGAN TACOS - VEGETARIAN ...
From ellinikikouzina.com
50 EXCITING VEGAN MEXICAN RECIPES - HURRY THE FOOD UP
From hurrythefoodup.com
SLOW COOKER JACKFRUIT TACOS AL PASTOR - THE NUT-FREE VEGAN
From thenutfreevegan.net
TACOS AL PASTOR - RICARDO
From ricardocuisine.com
ENLIGHTENED SOY CURLS AL PASTOR [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
JACKFRUIT TACOS RECIPE | TACOS AL PASTOR, THE BEST KIND OF ...
From healthfoodradar.com
VEGAN TACOS AL PASTOR - ALINE MADE
From aline-made.com
VEGAN TACOS DE YACA AL PASTOR (JACKFRUIT AL PASTOR TACOS)
From bestofvegan.com
VEGAN TACOS AL PASTOR - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
TACOS AL PASTOR RECIPE, VEGAN & GLUTEN-FREE - DAVID JAMES ...
From davidd.ca
- VEGAN AL PASTOR - UGLY VEGAN KITCHEN
From uglyvegankitchen.com
VEGAN TACOS AL PASTOR - BEAR PLATE
From bearplate.com
TACOS AL PASTOR RECIPE (MEXICAN STREET TACOS MADE VEGAN)
From brokebankvegan.com
VEGAN CAULIFLOWER AL PASTO TACOS - ABOUT TO SPROUT
From abouttosprout.com
VEGAN 'AL PASTOR' STYLE TACOS - LOVELY JUBLEY
From lovelyjubley.com
SPICY VEGAN CAULIFLOWER AL PASTOR TACOS - EDWARD & SONS ...
From edwardandsonsrecipes.org
VEGAN TACO RECIPE - VEGGIES AL PASTOR | LOCO GRINGO
From locogringo.com
JACKFRUIT TACOS AL PASTOR - LA DONA FRUITLA DONA FRUIT
From ladonafruit.com
VEGAN CAULIFLOWER TACOS AL PASTOR RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
VEGAN TACOS AL PASTOR - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
AL PASTOR CHICKPEA TACOS - DISHING OUT HEALTH
From dishingouthealth.com
VEGAN AL PASTOR TACOS : VEGANRECIPES
From reddit.com
SEITAN TACOS AL PASTOR - THE RECIPE ROOKIE
From thereciperookie.com
SEITAN TACOS AL PASTOR [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
INTEREXCHANGE COOKS - VEGAN TACOS AL PASTOR!
From interexchange.org
VEGAN CAULIFLOWER TACOS AL PASTOR - ELISE TRIES TO COOK
From elisetriestocook.com
TACOS AL PASTOR RECIPE, VEGAN & GLUTEN-FREE - DAVID JAMES ...
From pinterest.ca
TACOS AL PASTOR (VEGAN AND OIL FREE) - ADVENTURES OF A ...
From veganmilitarywife.com
3 VEGAN TACO RECIPES THAT ACTUALLY TASTE LIKE MEAT
From foodbeast.com
VEGAN AL PASTOR TACOS - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love