Vegan Street Style Tacos with Habanero Pesto
Author: 
Recipe type: Vegan
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12-14 small street style tacos
 
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
  1. Mix all ingredients in a food processor and blend on high for about a minute.
  2. Store, covered in the refrigerator until ready to be used.
Tacos
  1. You must first rehydrate the TSP
  2. In a large bowl, add dry TSP
  3. In a small saucepan on high heat, add water and bouillon cubes OR vegetable stock
  4. Once boiling, add to TSP mixture
  5. Set TVP aside to rehydrate for about 10-15 minutes
  6. Add seasonings (oregano, cumin, liquid smoke, garlic powder, sazon seasoning, and vegan worcestershire) and stir to combine
  7. In a frying pan on medium high heat, add oil
  8. Once oil is hot, fry rehydrated TSP, stirring constantly until browned and crispy, about 15-20 minutes
  9. Transfer cooked soy curls to a paper towel lined plate
  10. Serve with warm tortillas and garnish with lettuce, habanero pesto cilantro, and lemon
  11. ENJOY
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-street-style-tacos-with-habanero-pesto/