Sauté onion in non-stick skillet over medium-high heat. As onions start to brown, turn heat to medium and add 1 tablespoon water.
When onions are soft, add the veggie grounds and potatoes. Cook on medium until the veggie grounds start to brown. Stir often. If the mixture starts to stick, turn heat down.
Add the taco seasoning, oregano, chili powder, cumin, garlic powder, basil, and salt and pepper. Turn heat to low.
Combine the sour cream or yogurt with the siracha sauce. Taste after each teaspoon as the siracha sauce is added for desired flavor and heat.
To make the slaw, combine the cabbage, lime or lemon juice, olive oil, oregano, and salt and pepper to taste.
Turn off the heat on the taco filling.
Heat tortillas in a non-stick skillet. Keep warm between a clean tea towel.
Assembly: Put a couple of tablespoons of filling in each tortilla. Add the slaw, the siracha sour cream and choice of toppings.
Makes 12 tacos
Note: Look for a veggie grounds product in your grocer’s fresh or frozen section. We used Sweet Earth Awesome Grounds. Many of these products are gluten and soy-free, made with pea protein.
You can also used dry textured vegetable protein (TVP). Reconstitute according to directions. When cooking, watch carefully as this may stick. If you wish, add 1 to 2 tablespoons vegetable oil.