Ring in the New Year with Vegan Tacos!!!

I've been eating at Real Food Daily for at least a decade now... and 9 out of 10 times, I order their Tac o' the Town tacos.  I recently decided to try to replicate these amazingly delicious tacos myself and like anything I set my mind to... not only have I succeeded, but I believe I've set a new bar!  Let's just say I'm thinking of challenging RFD to a taco throwdown, baby... because these are positively SCRUMPTIOUS!!!


Check out the New Year's spread I made last night (home page)... does that look GOOD or what, people?!


Here are the ingredients and instructions for this easy breezy delicious dish (produces 6 tacos) ...


Tacos:


Half Field Roast Traditional meat loaf cut into 1/8" squares
2-3 Tbsp Simply Organic Spicy Taco mix
1/4-1/3 cup water
Dash of cumin
2.5 jarred Tbsp Tomato Paste
3 Tbsp canola oil
6 corn taco shells

Heat medium sized skillet with canola oil
Add ingredients and stir
** Add water per your liking to thin out tomato sauce


Accoutrements:


Guacamole :

2 small avocados
1 medium sized lemon or lime
1/3 tsp coarse salt
1/2 tsp very finely chopped sweet onion
1/3 tsp cilantro
1/2 tsp finely chopped tomato

Mash mix... voila!


Sour cream sauce:

6 Tbsp Tofutti sour cream
1 Tbsp dried dill
pinch of cayenne pepper
1/3 tsp salt


Spanish rice:

1.5 cups cracked wheat bulgur (size 4)
2 Tbsp jarred tomato paste
1.5 Tbsp cumin
1/2 tsp cayenne pepper (or more if you like spicy!)
1 small carrot very finely diced
1 small sweet white onion very finely diced
1 small stalk of celery very finely diced
1 tsp salt


Wash and rinse bulgur, place in small saucepan and cover with water (about an inch more than bulgur), add 1/2 tsp salt, and 1 tsp canola oil, cover and cook over medium (then low) heat until water is mostly gone.  Bulgur should still be slightly moist from remaining water.

Sautee veggies with oil, tomato paste, cumin, salt and cayenne in a separate pan until they're translucent/ soft.  

Add bulgur and stir.


Tomato salsa:

One large tomato
1 tsp chopped cilantro
1 tsp chopped sweet white onion
Juice of one small lemon or lime
1/3 tsp salt

Refreshing Lebanese (Fatoush) Slaw:

1/2 small head of green cabbage thinly sliced

1/2 small head of purple cabbage thinly sliced

3 Tbsp dried mint

2 small-medium lemons juiced

1/4 cup fresh parsley chopped

1 medium-large tomato diced at about 1/8"

1/4 cup canola oil

2 Tbsp salt

Toss and chill for at least 2 hours before serving.


Bon Appetit friends!  I hope you enjoy this meal as much as I did!