Vegan Spicy Pork Tacos
Experience the bold and flavorful twist of Vegan Spicy Pork Tacos—perfect for taco night or a crowd-pleasing dinner! This plant-based recipe is made with soy curls, which are soaked in savory vegetable broth and then sautéed to perfection with a smoky spice blend featuring paprika, cumin, and chili powder. A touch of soy sauce and maple syrup adds a delicious umami kick while allowing the soy curls to caramelize beautifully. Serve these tacos on warm corn tortillas, topped with vibrant shredded red cabbage, creamy avocado slices, and fresh cilantro for a refreshing contrast to the spice. A squeeze of lime and optional hot sauce complete this satisfying dish that’s ready in just 30 minutes with only a handful of simple ingredients. Ideal for vegans and anyone looking to enjoy a healthier, meat-free alternative to a classic taco favorite!
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Recipe Information
Ingredients
- 2 cups soy curls
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 8 units corn tortillas
- 1 cup red cabbage, shredded
- 1 medium avocado, sliced
- 0.25 cup cilantro, chopped
- 1 unit lime, cut into wedges
- hot sauce (optional)
Instructions
Place the soy curls in a large bowl and pour the vegetable broth over them. Let them soak for 10 minutes until softened, then drain and gently squeeze out excess liquid.
Heat the olive oil in a large skillet over medium heat.
Add the soy curls to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to brown slightly.
In a small bowl, mix together onion powder, garlic powder, smoked paprika, ground cumin, and chili powder. Sprinkle this spice mix over the soy curls and stir to coat evenly.
Add soy sauce and maple syrup to the skillet, mixing well. Cook for an additional 3-4 minutes, allowing the flavors to meld and the soy curls to caramelize slightly.
Warm the corn tortillas in a dry skillet or microwave until soft and pliable.
Assemble the tacos by filling each tortilla with the spicy soy curls, and topping with shredded red cabbage, sliced avocado, and chopped cilantro.
Serve with lime wedges on the side and a drizzle of hot sauce if desired.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 316.4 g | 115% | |
| Dietary Fiber | 98.6 g | 352% | |
| Total Sugars | 27.9 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1064 mg | 82% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 5162 mg | 110% | |
*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.
