Beefless Tacos from Gardein
yield: 4 to 6 servings
preparation time: 15 min
cooking time: 20 min
total time: 35 min
Cooking the beefless ground
- 1 pkggardein beefless ground
- 2 tbspolive oil
- 1 cup onions, diced
- 2cloves garlic, minced
- 1 tbspcumin seed, ground
- 1 tsporegano
- 1/2 tbsp paprika
- 1 cup tomato purée
- 1 1/2 tbsp apple cider vinegar
- 2 tbsphot sauce
- 2 tbspagave
- 1 1/2 tbsp tomato paste
- to taste Sea salt
- to tasteGround black pepper
- Wateras needed
mexican– style brown rice
- 1 1/2 cupsdry brown rice
- 2 1/4 to 3 cupswater or stock*
- 1/2 tspsea salt, or to taste
- 1onion, diced
- 1green pepper, diced
- 1 red pepper, diced
- 1/2jalapeño, or to taste
- 3garlic cloves, minced
- 2 tspSpanish paprika
- 1 cantomato paste
- 1 tbspoil, optional
- 1 cupwater
- to taste sea salt
Finishing and serving the dish
- 1/2 bunch fresh cilantro, roughly chopped
- 1/2 cup cashew sour cream (optional)
- 1avocado, pitted and diced (optional)
- 1 tbsp chili flakes, for garnish
- to taste sea salt
- to taste Freshly-ground black pepper
Cashew sour cream
- 1 cupraw cashews
- 1 tbspfresh lemon juice
- 1/2 to 3/4 cup
Heat a large fry pan over medium-high heat. Once hot, add oil, followed by the onions. Continue to sauté for two to three minutes, or until the onions become translucent and golden.
Next, add the garlic, cumin, paprika and dried oregano, stirring well to coat onions. Allow the spices to cook for 30 seconds or so.
Add the Beefless Ground and allow it to cook for three to four minutes. Add the tomato purée and tomato paste and mix thoroughly. Next add about 1/4 to 1/2 cup of water (just enough to prevent sticking and/or burning), followed by the vinegar, hot sauce and agave. Allow this to cook for a few minutes, stirring occasionally. Adjust seasoning as needed with sea salt, pepper and more hot sauce if you desire. Remove from heat.
Begin spooning in a generous amount of the beefless mixture into the bottom of each taco shell followed by shredded lettuce, tomatoes and Cashew Sour Cream.
If desired, serve these tacos with Spanish-Style Brown Rice. This beefless mix is also wonderful in burritos, on nachos, in soft tacos or tostadas.
Brown rice mixed with onions, garlic, red and green peppers, paprika and rich tomato paste is sure to become a family favorite. This Spanish-inspired rice dish is not only full of flavor, but it is also packed with nutrition.
To start, preferably soak the rice for a few hours or overnight.
*Note: The amount of water will depend on the rice being used and whether or not it was soaked prior to cooking.
In a medium-sized pot, bring the rice, salt and water to a boil. Then turn down the heat and let simmer for 30 to 50 minutes. Again, the time it takes to cook the rice will depend on the particular rice and whether or not it was soaked prior to cooking it.
Once done, fluff the rice with a fork and let rest for a few minutes, covered. Meanwhile, you can go ahead and prepare the remaining ingredients.
While the brown rice is cooking, gather your ingredients.
Heat a large fry pan over medium heat. Once hot, either add the oil and sauté or dry-sauté the onions until they start to color and become translucent.
Next add the green and red peppers and cook for another minute or so. Then add the jalapeño, garlic and paprika and cook for about 30 seconds. Add the tomato paste and let cook for about a minute.
Add the water and stir to combine the ingredients. Turn the heat down to a simmer and let cook for 10 to 15 minutes.
Add the cooked rice to the tomato mixture and mix well to combine. Taste for seasoning, adding salt and pepper to taste. Lastly, fold in the fresh cilantro.
CASHEW SOUR CREAM
Place the cashews into a bowl and cover with water. Let soak for a few hours or overnight.
Drain and rinse the cashews. In a blender or food processor, blend together the cashews, water, apple cider vinegar, sea salt and lemon juice until you reach a really smooth consistency.
Add more water until you reach the desired thickness. For more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.
*Note: This is where a high-speed food processor is worth the investment; the higher the power, the smoother the outcome.
Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency. Use as you would any other flavorful sour cream.
Serve this dish as a side or divide into smaller, serving-sized portions and top each serving with a spoonful of the Cashew Sour Cream and a couple tablespoons of diced avocado. If desired, serve with additional chili flakes or thinly sliced hot peppers.