Taco night is one of our family's favorite meals. In fact, it was what was for dinner this Wednesday. I use Morning Star veggie crumbles. The ingredients in these veggie crumbles are simple, easy to understand.....and actually things I have in my pantry. They are also fortified with vitamin B12 which is a good thing. You could make your own veggie crumbles (refer to my recipe for homemade veggie burgers to make your own veggie crumbles) but the Morning Star veggie crumbles don't sound like they came from a petroleum refinery.
I make a large batch of the taco seasoning mix ahead of time and have handy for use as I need it. It will keep well for several months. I use Alton Brown's recipe. If you don't want to make your own taco seasoning mix, then you can use store bought taco seasoning mix instead.
taco seasoning mix:
2 tablespoons of chili powder
1 tablespoon of ground cumin
2 teaspoons of cornstarch
1 teaspoon of salt
1/2 teaspoon of hot smoked paprika
1 teaspoon of ground coriander
1/2 teaspoon of cayenne pepper
In a large skillet, add one teaspoon of olive oil and heat. To oil, add three cloves crushed garlic and one medium finely diced white onion. Add a pinch of salt to get the onions to start sweating. Add ten finely chopped white button mushrooms. After mushrooms have started to give off their water add one and 1/2 bags of veggie crumbles (this is enough to feed my family of four). Add one to two chopped jalapenos if you like things hot. Add two tablespoons of the seasoning. Add half cup of water. Stir well, cover and let cook for about 15 minutes.
In a medium size bowl, add five to six finely chopped, ripe, plum tomatoes. Add half a red onion, finely chopped and one finely chopped jalapeno. Add one teaspoon of salt, 1/4 teaspoon black pepper, and one teaspoon of ground cumin. Add 1/3 cup finely chopped fresh cilantro. Add three cloves of crushed garlic. Add juice of one lime. Mix well and let sit for one hour. Then taste again and add more salt or lime juice to your taste preference.
Check out my guacamole recipe
Serve with whole grain corn taco shells and lettuce.
Dr. Padma Garvey
The plant-based Doctor Mom