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!
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.