Fusion Tacos with Sesame Carrot Coleslaw (Vegan and Gluten Free!)

Fusion Tacos with Sesame Carrot Coleslaw

Now I am totally and fully aware that you cannot tell that the above is a picture of tacos, however I thought it really showed off all of the amazing colors these fusion tacos boast.  GREEN onions and cabbage, ORANGE carrots, PURPLE onions, BLACK sesame seeds, RED chili flakes, PEACH creamy spicy sushi sauce, YELLOW corn tortillas, and BROWN taco meat.

I am not sure what's gotten into me lately, but I am having so much fun mixing different types of foods together.  Now, of course, mixing Mexican food with Asian influenced flavors is nothing new.  There are fusion food trucks and restaurants popping up all over the place.  But, I haven't seen many vegan options out there.  I've got a few others up my sleeve I will be sharing soon.

Spicy Sushi Sauce tops the Fusion Tacos made with TVP Taco Meat

For the Sesame Carrot Coleslaw:
1 cup finely shredded cabbage
1/2 cup finely shredded carrots
1 teaspoon black sesame seeds
1/4 teaspoon red chili flakes
1 tablespoon sesame oil
2 tablespoons rice vinegar

Toss together all ingredients to coat, and refrigerate until ready to use.

Yield: 1 1/2 cups (enough to generously top 4 tacos)

Nutrition Facts for Sesame Carrot Coleslaw

For the tacos:
4 (6 inch) corn tortillas
TVP Taco Meat  (If you would rather avoid soy, and you don't have gluten intolerance, try Celine's  Seitan Chorizo Crumbles instead!)
Sesame Carrot Coleslaw (recipe above)
1/2 cup finely diced red onion
3 stalks green onion, chopped
Spicy Sushi Sauce

To assemble the tacos:
In a dry frying pan on a grill, cook the tortillas until lightly browned on each side.
Add first, the TVP Taco Meat, then pile on the 'slaw.  Top with red and green onions, then give it all a real liberal squirt of delicious Spicy Sushi Sauce.

Yield: 4 (6 inch) tacos

Enjoy!

A big yummy mess! And proof they are actually tacos!

Tuesdays for Two: Tacos!

TVP Tacos in Red Chile Flour Tortillas with Daiya Cheese, Lettuce, Chopped Jalapenos and Hot Sauce

I know I am a day late (and a dollar short!) but, did you know Tuesday was national Taco day?  So today's Tuesdays for Two will serve just that...TVP Tacos.  I love the simplicity of TVP taco meat, and so many who have tried it (omin, vegan, anyone actually) seem to agree that it really does mimic seasoned ground beef in both taste and texture.

My favorite recipe for TVP Taco Meat is this one, from The Complete Guide to Vegan Food Substitutions (page 117) but if you want to make it even more super duper easy, just use a packet of taco seasoning added to your TVP! 

TVP Taco Meat

1 cup TVP granules
1 teaspoon evaporated cane juice
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (or ground chipotle powder)
1/2 teaspoon sea salt
1 cup water
2 tablespoons olive oil (or any mild flavored vegetable oil)

In a heat safe bowl, mix together spices and TVP granules.  Stir in oil and water.  Cover tightly with plastic wrap and miccrowave on high for 5 to 6 minutes. 

Alternatively, in a heat safe bowl, mix together spices and TVP granules. Stir in oil.  Add boiling water, stir, cover and let stand for 10 minutes.

Use anywhere you would use a yummy, spicy, ground "beef".