Dinner

MUNCHIES [Homecookin'] . Meatless “Meaty” Tacos

I’m sure if you made these with actual animal flesh, you’d have a coronary right on the spot. I don’t do well with exact measurements or repeating routines (even if I’m following a baking recipe, I experiment and change it up often), so bear with me. I created this when I couldn’t find those readymade taco seasoning packets and didn’t have any veggie ground beef (added in a subsequent round).

Meatless “Meaty” Tacos (Serves four starving monsters or eight with normal appetites)

INGREDIENTS
* 1 med red onion
* 1 large green pepper
* 4 med roma tomatoes
* 1oz spinach (~ two large handfulls), rinsed in cold water and patted dry
* 1-2 cloves fresh garlic, finely minced
* 1 package (4 links) Tofurky Italian Sausage
* 1 package Yves Veggie Ground Round Original
* 2 boxes Salsa flavored taco shells
* 1 cup of your favorite creamy tomato soup
* Tony Chachere’s Creole Seasoning

Optional additions
* 1 med habanero pepper, finely finely minced
* 1/2 green bell pepper, diced
* 6 sprigs (~20 leaves) cilantro, chopped

Toppings
* Shredded lettuce or spinach, diced tomatoes
* Guacamole, sour cream, shredded cheese, taco sauce

DIRECTIONS
1. Caramelize red onion shards (oh say, half a large onion or a whole medium one chopped into 1/2″ pieces) and green bell pepper in 1-2 Tablespoons heated olive oil on medium heat, careful not to burn, but long enough to make it wilt-y and soft and sweet. Brown diced Tofurky Italian Sausage bits with some fresh minced garlic to taste. Add a couple of finely chopped roma tomatoes to the mix. Cook until tomatoes melt down a little. This all happens in the same pan in case that wasn’t clear.

2. You’re stirring frequently so things don’t go Cajun (blackened), aren’t you? Ironically, this is where I ask you to liberally sprinkle Tony Chachere’s Creole Seasoning. If you don’t have any Tony’s on hand, a blend of paprika, cayenne, black pepper and salt will do.

3. Crumble a full package of Yves Veggie Ground Round into the mix and sprinkle more Tony Chachere’s spice daddy delicious. Go nuts! But not too “nuts”, otherwise it will get too salty fast. At this point you can throw in chopped spinach, chopped habaneros, cilantro, minced bell pepper for crunch and color. Stir stir stir until spinach is just wilted.

4. Last night I poured about a cup of creamy organic tomato soup at the final stage, and I think that step will stick, that step will be #4! Stir to incorporate until mixture is coated. Turn the stove burner off, it’s done its job.

5. Toast the taco shells until soft and pliable. If you’re using a toaster oven, monitor carefully or make sure it is on an appropriately lowered heat setting, otherwise it will burn quicker than polyurethane.

6. Assemble tacos with generous heaps of shredded cheese, tomatoes, spinach/lettuce, sour cream, taco sauce, guacamole (if you don’t make your own, Trader Joe’s Avocado’s Number is garlicky dee-lish). Sometimes I like to layer the guac and cheese at the bottom, so the warmed “meat” filling melts the cheese and the guac doesn’t leap off the top when you bite into it. But everyone has their own way.

7. Sit down with your family or guests and enjoy!

About the Author:

Kris Kobayashi-Nelson is an avid food adventurist who has tried everything from jellyfish to sea cucumber to chicken gizzards. Growing up in the almost-carnivore Kobayashi household and the five burgers per day college eats, it was a little tough to switch to vegetarian fare, but thank goodness for veggie sausages! Anything to save those poor ‘lil piggies from slaughter.