Tacos
Taco Filling
What you need
Vegan Queso (see below)
Refried beans (see below)
Shredded lettuce
Diced onion 1/2 potato cut into cubes (I usually use the leftover potato from the queso)
1/2 can of tomato sauce
Chorizo seitan (we like Upton's Naturals brand)
Fresh ground pepper
1/2 tsp cumin
Tortillas or taco shells
Hot sauce
Directions
Prep the queso and refried beans (can be done ahead of time)
Saute potato and onion in a pan over medium heat until potatoes are fork-tender and crispy. Season with freshly ground pepper and cumin. Add chorizo and saute until heated through. Add tomato sauce and lower heat. Simmer for 10 mins (or until queso and refried beans are ready if you didn't pre-make).
Assemble your burrito or taco!
Add refried beans, seitan mix, and queso to a tortilla or taco shell and top with hot sauce and shredded lettuce.
Queso
Adapted from Cookie and Kate
What you need
2 tablespoons olive oil
1 medium yellow onion, chopped
1 cup peeled and grated russet potato (about 1 small or ½ medium potato)
4 cloves garlic, pressed or minced
½ teaspoon smoked paprika
½ teaspoon ground chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt, more to taste
1 cup raw cashews
1 ½ cups water, more as necessary
¼ cup nutritional yeast
1 tablespoon sun-dried tomatoes
2 teaspoons hot sauce (I like Cholula or Crystal)
1 teaspoon white wine vinegar or distilled white vinegar
⅔ cup chunky salsa
2 tablespoons chopped pickled jalapeños, optional
Directions
In a large saucepan, warm the olive oil over medium heat. Add onion and a pinch of salt and cook, stirring often, until the onion is tender, about 5 minutes. Add grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, for 1 to 2 minutes.
Add the cashews and water, stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through, about 5 to 8 minutes.
Carefully pour the mixture into a blender, but keep the pot handy for later. Add the nutritional yeast, sun-dried tomatoes, hot sauce, and vinegar. Blend until the mixture is completely smooth, about 2 minutes. If the mixture won’t blend easily or if you want a thinner consistency, add water in ¼ cup increments, blending after each one. Taste, and blend in additional salt until the queso tastes perfect to you (~ ½ teaspoon more).
Pour the mixture back into the pot and add the salsa and jalapeños. Cook over medium heat, stirring constantly until the mixture is very warm. Optional toppings: salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños or pickled jalapeños, and/or finely chopped red onion
Refried Beans
Adapted from Cookie and Kate
What you need
1 tablespoon extra-virgin olive oil
½ cup finely chopped yellow or white onion (about ½ small onion)
¼ teaspoon fine sea salt
2 cloves garlic, pressed or minced
½ teaspoon chili powder
¼ teaspoon ground cumin
2 cans (15 ounces each) pinto or black beans, rinsed and drained, or 3 cups cooked beans
½ cup water
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice (about ½ medium lime), to taste
Directions
In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.
Add the garlic, chili powder, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover, and cook for 5 minutes. Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up at least half of the beans, until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes.
Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste, and add more salt and lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you’re ready to serve.
