Ingredients

Taco Meat:

• 1 Tablespoon Olive Oil
• 1/2 Red Bell Pepper, Seeded and Diced
• 1 Jalapeño, Fresh or Pickled, Seeded and Diced
• 1/2 Small Yellow Onion, Diced
• 2 Cloves Garlic, Minced
• 1 Cup TVP, TSP, or TPP*
• 1 1/2 - 2 Cups Mushroom or Vegetable Stock
• 2 Teaspoons Chili Powder
• 1 1/2 Teaspoons Ground Cumin
• 1 Teaspoon Smoked Paprika
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Black Pepper
• 1/4 Teaspoon Salt

Basic Guacamole:

• 1 Ripe Avocado
• 1 Tablespoon Lime Juice
• 1 Teaspoon Chopped Cilantro
• 1/4 - 1/2 Teaspoon Salt

Queso:

• 1 Cup Peeled and Diced Yukon Gold Potatoes
• 1/2 Cup Peeled and Diced Carrots
• 1/4 Cup Tahini
• 1/4 Cup Nutritional Yeast
• 1 Tablespoon Rice Vinegar
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Salt
• 1/4 - 1/2 Teaspoon Cayenne Pepper (Optional)
• 1/4 Cup Avocado Oil, Rice Bran Oil, or Any Other Neutral Vegetable Oil
• 1/4 Cup Vegetable Stock

Garnishes (To Taste):

• Vegan Sour Cream
• Pico de Gallo or Salsa
• Fresh Cilantro
• Hot Sauce

Instructions

1. To make the taco meat, set a large skillet over medium heat and add the oil. Once shimmering, add the bell pepper, jalapeño, and onion. Saute, stirring occasionally, cook until the onion is translucent; about 5 minutes. Add the garlic and cook for another minute, until aromatic.
2. Add the textured protein of your choice to the skillet along with 1 1/2 cups of stock. Mix in the chili powder, cumin, paprika, oregano, pepper, and salt. Stir vigorously until everything is well combined. Reduce the heat to medium-low and simmer for 10 - 15 minutes, until the protein is rehydrated and lightly browned. Add more stock as needed if it begins looking too dry.
3. Meanwhile, to make the guacamole, simply mash together the avocado, lime juice, cilantro, and salt. Continue until as chunky or smooth as desired and adjust seasonings to taste. Keep in the fridge until ready to use.
4. To make the queso, place the potatoes and carrots in a saucepan and cover with cold water. Cover, bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender; 8 - 12 minutes.
5. Thoroughly drain and transfer to a high-speed blender along with the tahini, nutritional yeast, vinegar, onion powder, garlic powder, salt, and cayenne (if using). Begin to blend on low speed, slowly drizzling in the olive oil and stock as the motor runs. Continue blend until completely smooth, pausing to scrape down the sides of the canister as needed.
6. When you're ready to serve, make sure the taco meat is spread out in an even layer on the bottom of the skillet. Pour the queso on top, smoothing it over to cover the meat. Top with generous dollops of guacamole, pico or salsa, sour cream, cilantro, and hot sauce, as desired. Serve warm, with plenty of tortilla chips!

Notes

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Simply Organic, Chili Powder, 2.89 oz (82 g)
• 
  Bob's Red Mill, TVP, Textured Vegetable Protein, 12 oz (340 g)
• 
  Artisana, Organic Raw Tahini, Sesame Seed Butter, 14 oz (397 g)

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.