Steak Tacos with Salsa Verde (Vegan)

These traditional vegan Shredded Barbacoa Tacos with Salsa Verde are delicious and protein-rich. Guaranteed to delight your family and friends.

Ingredients

 2 cups textured vegetable protein (TVP) chunks
 4 cups warm water
 1 tablespoon coconut oil
 1 teaspoon soy sauce or liquid aminos
 1 teaspoon onion powder
 1 teaspoon garlic powder
 1 teaspoon ground cumin
 Pinch cayenne pepper (optional)
 8 corn tortillas
 Chopped onion, cilantro, and fresh lime for garnish
Salsa Verde
 5 tomatillos, husked and washed
 ½ onion
 1 garlic clove
 1 to 2 serrano peppers, chopped
 2 tablespoons chopped fresh cilantro
 1 ripe avocado, pitted
 Salt to taste

Instructions

Steak Tacos with Salsa Verde
1

In a large bowl, combine TVP chunks with warm water. Let sit for 10 to 15 minutes, drain. Rinse and squeeze TVP until water is clear.

2

Heat oil in a skillet over medium heat. Add TVP chunks and soy sauce. Sauté 2 to 3 minutes.

3

Add onion powder, garlic powder, cumin, and cayenne pepper. Sauté until spices are aromatic and TVP is tender, about 5 to 10 minutes. Add a splash of water if TVP is too dry or sticks to the pan.

4

Warm tortillas (on each side) in a hot dry skillet (texture should remain soft, not toasted).

5

Portion out equal amounts of TVP filling into each tortilla.

6

Garnish with chopped onion, cilantro, salsa verde (see recipe), and a squirt of lime. Serve immediately.

Salsa Verde
7

In a heavy-bottomed skillet, over low heat, pan roast tomatillos, onion, garlic, and peppers 2 to 3 minutes on each side, until slightly brown. Remove from heat.

8

Transfer vegetables to a food processor. Add cilantro and avocado. Pulse until all ingredients are finely chopped (mixture should be slightly chunky). Salt to taste.

Serves 4

Note:
For a gluten-free option, use TVP that is gluten-free (such as Beyond Meat Grilled Chicken or Beef Strips) and Liquid Aminos or Tamari wheat-free soy sauce.

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

Ingredients

 2 cups textured vegetable protein (TVP) chunks
 4 cups warm water
 1 tablespoon coconut oil
 1 teaspoon soy sauce or liquid aminos
 1 teaspoon onion powder
 1 teaspoon garlic powder
 1 teaspoon ground cumin
 Pinch cayenne pepper (optional)
 8 corn tortillas
 Chopped onion, cilantro, and fresh lime for garnish
Salsa Verde
 5 tomatillos, husked and washed
 ½ onion
 1 garlic clove
 1 to 2 serrano peppers, chopped
 2 tablespoons chopped fresh cilantro
 1 ripe avocado, pitted
 Salt to taste

Directions

Steak Tacos with Salsa Verde
1

In a large bowl, combine TVP chunks with warm water. Let sit for 10 to 15 minutes, drain. Rinse and squeeze TVP until water is clear.

2

Heat oil in a skillet over medium heat. Add TVP chunks and soy sauce. Sauté 2 to 3 minutes.

3

Add onion powder, garlic powder, cumin, and cayenne pepper. Sauté until spices are aromatic and TVP is tender, about 5 to 10 minutes. Add a splash of water if TVP is too dry or sticks to the pan.

4

Warm tortillas (on each side) in a hot dry skillet (texture should remain soft, not toasted).

5

Portion out equal amounts of TVP filling into each tortilla.

6

Garnish with chopped onion, cilantro, salsa verde (see recipe), and a squirt of lime. Serve immediately.

Salsa Verde
7

In a heavy-bottomed skillet, over low heat, pan roast tomatillos, onion, garlic, and peppers 2 to 3 minutes on each side, until slightly brown. Remove from heat.

8

Transfer vegetables to a food processor. Add cilantro and avocado. Pulse until all ingredients are finely chopped (mixture should be slightly chunky). Salt to taste.

Serves 4

Note:
For a gluten-free option, use TVP that is gluten-free (such as Beyond Meat Grilled Chicken or Beef Strips) and Liquid Aminos or Tamari wheat-free soy sauce.

Steak Tacos with Salsa Verde (Vegan)