Nothing better than clearing the pantry and putting the unused vegetables to good use by making some homemade Tacos. Quite to the usual belief, this appetizer is extremely easy to make and tastes better minus the animal meat we all have enjoyed it with. For a fact, these vegan Tacos will impress the most adamant carnivores you can think of 🙂
Vegan Soya Tacos
Recipe by Gunjan SawhneyCourse: SnacksDifficulty: Easy
4 tbsp Olive oil
4 tbsp Olive oil
1/2 capsicum, chopped
1 tomato, chopped
1/2 cucumber, chopped
½ cup water
4 Garlic cloves, chopped
¾ cup Tomato puree
1 tsp Cumin powder
2 tsp Chilli powder
Salt, as per taste
1 tbsp Lemon juice
4 Taco shells
1 cup Soya granules, soaked in water
Heat some olive oil on medium flame in a thick bottomed pan.
Add the chopped onions and sauté them until they turn golden brown. Next, add the chopped garlic, tomato paste, salt, chilli powder and cumin powder.
Continue to stir this mixture and let it cook for 5 minutes on medium flame.
Simultaneously, put the boiled Soya granules into a fine mesh strainer and rinse it properly.
Add the rinsed and drained Soya granules, lemon juice and some water into another pan.
Cover the pan with a lid and let it cook on medium flame for 5 minutes until the soya is tender and cooked.
Turn off the heat and mix the Soya granules with the rest of the sauce. Make sure the sauce is not runny, and has a mildly thick consistency.
Now stuff the Taco shells with Soya mixture and top it with fresh chopped tomatoes, onions, cucumber and capsicum.
You can make the Taco shells at home by sieving 1 cup corn flour (Makki ki atta), 1/2 All purpose flour (Maida) and 1 tsp salt in a bowl. Knead it into a stiff dough using 1/4 cup vegetable oil and little water. Using a rolling pin, make 4 inch diameter circles out of the equal portion dough balls. Prick it before placing them on the baking grill rack and heat for about 10 minutes at 180 degree celcius in the oven, or until they turn crispy and slightly brown in color. Use it once they cool completely.