Vegan Street Style Tacos with Habanero Pesto are the perfect cruelty-free snack for parties, events, or just after a late night of drinking!
Ingredients
Habanero Pesto
2 cups loosely packed fresh basil
¼ cup pine nuts
4 cloves garlic
¼ cup loosely packed cilantro
¼ cup vegan parmesan shreds (we used Follow Your Heart vegan shreds)
2-3 habanero peppers, deveined of all seeds
6-8 tablespoons olive oil
½ teaspoon Pink Himalayan salt
¼ teaspoon ground cumin
Tacos
Shredded cabbage or lettuce
Corn or flour tortillas (I purchased the extra small 'street style' tortillas)
¼ cup vegetable oil, for frying
2 Cups TSP or Soy Curls (textured soy protein, which we purchase at our local grocery store in the Mexican Food aisle or at Whole Foods)
1¾ cups boiling water
2 - 'Not Chikn' bouillon cubes (we purchase at Sprouts. If you can't find these, you can use vegetarian chicken stock or vegetable stock in place of the water and bouillon cubes)
1 TBS garlic powder
2 teaspoons ground oregano
1 teaspoon grund cumin
1 teaspoon sazon seasoning (for color, found in Mexican Food aisle in grocery stores)
1 teaspoon vegan Worcestershire sauce, optional
½ teaspoon liquid smoke, optional
Garnishes (Optional)
Cilantro, chopped
White onion, finely diced
Lemon
Habanero pesto
Instructions
Habanero Pesto
Mix all ingredients in a food processor and blend on high for about a minute.
Store, covered in the refrigerator until ready to be used.
Tacos
You must first rehydrate the TSP
In a large bowl, add dry TSP
In a small saucepan on high heat, add water and bouillon cubes OR vegetable stock
Once boiling, add to TSP mixture
Set TVP aside to rehydrate for about 10-15 minutes
Add seasonings (oregano, cumin, liquid smoke, garlic powder, sazon seasoning, and vegan worcestershire) and stir to combine
In a frying pan on medium high heat, add oil
Once oil is hot, fry rehydrated TSP, stirring constantly until browned and crispy, about 15-20 minutes
Transfer cooked soy curls to a paper towel lined plate
Serve with warm tortillas and garnish with lettuce, habanero pesto cilantro, and lemon
ENJOY
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-street-style-tacos-with-habanero-pesto/