Vegan Crispy Beef Tacos
Satisfy your taco cravings with these mouthwatering Vegan Crispy Beef Tacos, a plant-based twist on the beloved classic! Bursting with bold flavors and satisfying textures, this recipe features perfectly seasoned and pan-fried textured vegetable protein (TVP) that crisps up beautifully to mimic the meaty filling of traditional tacos. Infused with smoky paprika, zesty cumin, and a hint of chili powder, the TVP pairs effortlessly with fresh toppings like creamy avocado, juicy tomatoes, crisp lettuce, and a sprinkle of vibrant cilantro. Nestled in warm corn tortillas and served with a squeeze of lime for a zesty finish, these vegan tacos are quick, easy, and ready in just 30 minutes, making them perfect for busy weeknights or taco-loving gatherings. A delightful blend of healthy, plant-based ingredients and crowd-pleasing flavors, this recipe is sure to become a household favorite. Perfect for vegans, vegetarians, or anyone looking for a protein-packed, meatless meal!
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Vegetable broth
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 8 pieces Corn tortillas
- 1 large Avocado, sliced
- 0.25 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
- 1 cup Shredded lettuce
- 1 medium Tomato, diced
Instructions
Rehydrate the TVP by bringing the vegetable broth to a boil. Remove from heat and add the TVP, soy sauce, smoked paprika, cumin, garlic powder, onion powder, chili powder, black pepper, and salt. Stir well to combine and let it sit for about 10 minutes, or until the liquid is fully absorbed.
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the rehydrated TVP mixture to the skillet.
Cook the TVP for about 7-10 minutes, stirring occasionally, until it becomes crispy and golden brown.
Meanwhile, heat the corn tortillas either by placing them in a hot, dry skillet for about 20-30 seconds on each side or by wrapping them in a damp paper towel and microwaving for 30 seconds.
To assemble the tacos, fill each tortilla with a portion of the crispy TVP mixture.
Top with shredded lettuce, diced tomato, avocado slices, and sprinkle with fresh cilantro.
Serve with lime wedges on the side to squeeze over the tacos just before eating for added flavor.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.5 g | 97% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2826 mg | 123% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 19.7 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6285 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
