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Gluten Free, Mains, Recipes, Vegan  /  March 8, 2022

Vegan Keema Tacos

Vegan keema tacos: a delightful union between Indian cuisine and Mexican cuisine. Corn tortillas get stuffed with the vegan keema, avocado, cilantro, and cashew cream!

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Vegan keema tacos are a fusion favorite featuring corn tortillas stuffed with vegan keema, cabbage, avocado, cilantro, and cashew cream!

I’ve always felt like Indian cuisine and Mexican cuisine have a lot of parallels. There are tortillas, there are rotis. Salsas and chutneys. Chilis, warm spices like cumin, and lots of legumes. A fusion recipe was bound to happen so these are vegan keema tacos! To mimic the texture of keema, I used textured vegetable protein (TVP) made of soy. You can find it at most grocery stores and I used Bob’s Red Mill! The cool thing about it is it easily soaks any flavor you add to it. Keema is very versatile and can be used for a variety of purposes, but I came across keema tacos on Bon Appetit and really wanted to make my own plant-based version.

Vegan keema tacos are a fusion favorite featuring corn tortillas stuffed with vegan keema, cabbage, avocado, cilantro, and cashew cream!

What is keema?

Keema is usually minced mutton or beef cooked with a bunch of spices, so TVP made a great substitute that mimicked the texture wonderfully. You simply soak it in boiling water for 15 minutes and it’s ready to use. Then just cook it with aromatics and a handful of warm spices like coriander, turmeric, garam masala, chili powder, nutmeg, and cinnamon. You can use keema for keema curries, eaten dry with rotis, and pretty much however you please.

Vegan keema tacos are a fusion favorite featuring corn tortillas stuffed with vegan keema, cabbage, avocado, cilantro, and cashew cream!

How to Make Vegan Keema Tacos

Prep the TVP.

Follow package instructions, but for the TVP I used, I had to bring water to a boil and soak the TVP in it for 15 minutes. After that, it’s ready to use!

Cook with aromatics and spices.

Just the usual here. Onion, garlic, ginger, green chilis, and ground spices! I used coriander, turmeric, red chili powder, garam masala, Indian red chili powder, nutmeg, and cinnamon. Nutmeg and cinnamon added a lovely subtle flavor that complemented the heat of this dish well!

Prepare the other taco components.

I love making cashew cream for the sauce, but anything works here. I think a sauce made with vegan mayo would also be great! I also added cabbage, avocado, and cilantro.

Vegan keema tacos are a fusion favorite featuring corn tortillas stuffed with vegan keema, cabbage, avocado, cilantro, and cashew cream!

Vegan Keema Tacos

Vegan keema tacos: a delightful union between Indian cuisine and Mexican cuisine. Corn tortillas get stuffed with the vegan keema, avocado, cilantro, and cashew cream!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Main Course, Snack
Cuisine Indian, Mexican
Servings 10 tacos

Ingredients
  

  • 1.5 cups textured vegetable protein (TVP)
  • 1.5 cups water
  • 1 tbsp avocado oil or another neutral oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, minced
  • 2 inch ginger, minced
  • 2 green chilis, minced
  • ½ green bell pepper, finely chopped
  • 2 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp garam masala
  • ½ tsp red chili powder
  • pinch of nutmeg
  • pinch of cinnamon
  • ¾ cup tomato paste (from ~ 1-2 tomatoes)
  • cabbage, chopped
  • 1 avocado, sliced

cashew cream

  • ¼ cup raw cashews, soaked overnight or in boiling water for 15-30 minutes
  • ½ tbsp lime juice
  • ¼ cup water and more if needed
  • pinch of salt and more to taste

Instructions
 

  • Prepare the TVP. Bring 1.5 cups of water to a boil. Remove from heat and add the TVP. Let it soak for 15 minutes.
  • Heat a pan over medium heat with oil. Add the chopped onion and stir until it is translucent, which should take about 4 minutes. Add garlic, ginger, and green chilis. Stir frequently for a few minutes.
  • Add all the ground spices: coriander, turmeric, garam masala, red chili powder, nutmeg, and cinnamon. Stir frequently for 30 seconds to a minute and make sure the spices don't stick to the pan.
  • Add the TVP. After stirring for a few minutes, add the bell pepper and cook for about 5 minutes. Then add tomato paste and salt. Bring to medium high heat. Once it starts to simmer, lower the heat, cover, and continue to simmer for 10 minutes.
  • For the cashew cream, simply process all the ingredients in a small food processor.
  • To assemble the tacos, start with a bed of cabbage or another green. Add the keema, avocado, cilantro, and cashew cream.
Keyword Indian food, plant-based recipes, tacos

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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