My vegan husband sometimes misses meat, but not enough to eat it. So we occasionally work vegan meats into our meals—soy curls being the number one choice. Now the maker of those curls, Butler Foods, has taco crumbles made from whole, non-GMO, organic soy beans. If you can’t find them, no worries. Use your favorite spicy meatless crumbles from the frozen foods section (and omit the 1/2 cup [120 ml] water), or use TVP and add your favorite spices for tacos!.
1/2cup vegan taco crumblesor TVP with added taco seasoning
1/2cup warm water
1teaspoon canola oil organic
1 green pepperdiced
1 1/2cups quinoa elbow macaroni
1can fire-roasted tomatoes with chipotle peppers14-ounces
1 1/2cups vegetable broth
1/4cup nutritional yeast
1/4cup crumbled vegan mozzarella
fresh cilantrofor garnish, optional
Rehydrate the taco crumbles: Place the crumbles (or TVP) in a medium bowl and pour the warm water over them. Stir to be sure all crumbles are in the water.
Heat the oil in an uncovered Instant Pot or multicooker on the saute function (normal heat). Add the garlic and onion, and saute for 2 or 3 minutes. Add the green pepper and saute for a few minutes longer. Add the rehydrated taco crumbles, macaroni, tomatoes, and vegetable broth. Cover, move the steam release handle to sealing, select manual, toggle the pressure button to low pressure, and set for 4 minutes. Use a quick release once done.
Remove the lid and then simmer (use the saute function, adjusting to less heat). Stir in the nutritional yeast and vegan mozzarella. Prop the lid over the pot (do not seal or lock into place) and simmer for about 3 minutes, stirring frequently to avoid sticking.
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