 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
From Vegetarian Times. Ingredients:
4 teaspoons vegetable oil |
1 medium onion, finely chopped and divided |
3 garlic cloves, minced |
12 ounces soy ground meat substitute (plain or taco-flavored) |
1/2 cup low sodium vegetable broth |
1/4 cup dark beer |
2 large jalapeno chiles, seeded and finely chopped |
2 teaspoons chili powder |
1 teaspoon dried oregano |
1/2 cup salsa, drained |
1/2 cup chopped cilantro |
salt |
fresh ground black pepper |
8 taco shells |
shredded lettuce |
salsa |
shredded monterey jack-style soy cheese or tex-mex soy cheese |
sliced avocado |
vegan sour cream |
chopped scallion |
Directions:
1. Heat 2 teaspoons of oil in a large skillet over med-high heat.
2. Add in 1/4 cup of onion and 1/4 teaspoon minced garlic; stir/saute for 2-3 minutes or until onion is softened.
3. Lower heat to medium amd mix in the soy ground meat , stock, and beer.
4. Lower heat to low and cook for about 8 minutes or until the liquid has almost evaporated.
5. Transfer mixtgure to a plate and set aside.
6. Wipe out the skillet.
7. Heat the remaining 2 teaspoons oil in the skillet over med-low heat.
8. Add in the remaining onion and garlic; stir/saute for 4 minutes or until the onion is softened.
9. ADd in jalapeno, chili powder, and oregano, stirring for about 30 seconds or until the mixture is fragrant.
10. Add in the reserved meat , salsa, and cilantro; stir well.
11. Season to taste with salt and pepper.
12. Cook, stirring occasionally for 3-4 minutes.
13. Spoon 1/4 cup mixture into each taco shell; top with desired garnishes; serve hot.
|
|