Vegan Al Pastor Tacos Recipes

VEGAN TACOS AL PASTOR

Steps:

• In a dry medium saucepan toast the guajillos on both sides for 3-5 minutes. Once they're toasted cover them with water, bring to a boil, and then bring down to a simmer for about 15 minutes, until the peppers are soft.
• **If you haven't already, make sure to squeeze out any excess water out of your tvp, so it can absorb the marinade.
• Once your peppers are soft, add them to the blender and mix in the pineapple juice, lime juice, cloves of garlic, ½ white onion, salt, Mexican oregano, cinnamon, and achiote paste. Blend until smooth.
• Place your TVP in a gallon size plastic bag and pour in the marinade. (Give the TVP a good squeeze so it soaks in the marinade). Then place in the fridge to marinate for at least 2 hours.
• Once your TVP is done marinating, and you're ready to cook, drain the excess marinade.
• Preheat two tablespoons of vegetable oil in a large skillet and add the TVP/pineapple and fry, stirring occasionally until the TVP is hot and slightly crispy on the outside.
• Serve on a warm tortilla and garnish with fresh pineapple and your favorite taco fixings.

VEGAN AL PASTOR TACOS

Steps:

• Heat a stock pot to medium. Add oil and sliced onion and sauté for 10-15 minutes, stirring often.
• In a blender, combine garlic, pineapple, chipotle peppers, adobo sauce, lime juice, salt, smoked paprika, cumin and water. Blend until smooth.
• Add portobellos to onions. Add sauce and simmer over medium heat for 15-20 minutes, until the liquid reduces.
• Serve in a warmed tortilla with avocado or guacamole, cilantro and a squeeze of lime juice.

VEGAN TACOS AL PASTOR

Steps:

• Place guajillo peppers in a saucepan, cover with water, and boil until softened, about 10 minutes. Drain.
• Combine lime juice, 2 cloves garlic, cumin, and cloves in a small saucepan over medium heat; bring to a boil. Remove from heat and cool for 5 minutes. Pour into a blender, add guajillo peppers, and blend until smooth. Add 1 to 2 tablespoons of the water if the sauce is too thick.
• Heat oil in a large saucepan over medium heat and cook onion slices until soft and translucent, about 5 minutes. Stir in vegetable protein; cook and stir for 2 minutes. Pour in guajillo sauce and remaining water; season with salt. Bring to a boil; reduce heat to medium-low cook, covered, until flavors combine, about 10 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Combine tomatoes and chile de arbol peppers in a baking dish.
• Roast tomatoes and peppers until charred, 5 to 10 minutes. Cool tomatoes slightly. Peel.
• Combine peeled tomatoes, peppers, 1 slice onion, 1 clove garlic, and salt in a blender; blend until smooth. Pour salsa into a small bowl.
• Warm corn tortillas in a skillet. Divide vegetable protein mixture amongst tortillas and top with salsa, chopped onion, and cilantro.

VEGAN BUTTERNUT SQUASH AL PASTOR TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• In a large bowl, toss the butternut squash with the achiote powder, ancho chile powder, garlic powder, onion powder, coriander, thyme, cumin, salt, pepper, cayenne, apple cider vinegar, orange juice, and 2 tablespoons of olive oil until well coated. Spread the butternut squash in an even layer on a prepared baking sheet.
• Bake the squash for 45 minutes, tossing halfway, until deepened in color and the spices have darkened.
• Add the pineapple to the same bowl where the butternut squash was seasoned and toss to coat in the remaining marinade. Spread in an even layer on the other baking sheet.
• Bake the pineapple for 25-30 minutes, until softened and slightly shrunken.
• Toss the roasted butternut squash with the remaining 2 tablespoons of olive oil on the baking sheet.
• Warm the tortillas, one at a time, directly over a medium flame on a stovetop burner until the edges are charred and the tortillas are pliable. Keep warm by wrapping in a kitchen towel while you repeat with the remaining tortillas. Alternatively, microwave the tortillas until warmed through.
• To assemble the tacos, spoon butternut squash and pineapple into each tortilla. Top with onion, cilantro, and avocado. Serve with lime wedges.
• Enjoy!