Vegan Corn Tacos Recipe

Vegan Corn Tacos with Avocado and Tomato

  • 1 1/2 cups hot water
  • 1 cup TVP (textured vegetable protein)
  • 2 tablespoons oil
  • 1 medium diced onion
  • 2 cloves minced garlic
  • 1 tablespoon tomato paste
  • 3 tablespoons taco seasoning
  • 1 1/2 teaspoons white vinegar
  • salt to taste
  • tortillas
  • cayenne pepper to taste
  • preferred toppings
  • Place the TVP In a medium bowl. Stir 1 cup hot water into the TVP.
  • Set aside TVP and allow to absorb the water.
  • In a large skillet, heat oil over low-medium heat.
  • Add garlic to skillet. Saute about 3 – 4 minutes
  • Add onion to skillet. Saute until soft.
  • Drain any remaining water from TVP.
  • Add TVP to onions and garlic mixture. Combine well.
  • Add tomato paste, taco seasoning, and 1/2 cup water. Combine well.
  • Cook mixture over low-medium heat for 15 to 20 minutes stirring continuously.
  • Add vinegar. Stir into mixture.
  • Add salt and cayenne pepper to taste.
  • Warm tortillas in a lightly oiled skillet over low flame.
  • Recipe makes 8 tortillas.
  • Toppings: Shredded lettuce, Alfafla Sprouts, Grated Cheese, Fresh Cilantro Leaves, Chopped Tomatos, Chopped Avocado

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