Eat VEGAN BURRITOS Everyday - Freezer Friendly Meal Prep!
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These Burritos are just like the Microwaveable ones you used to eat, but BIGGER AND BETTER! Super easy vegan meal prep!
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Using TVP for the First Time: Meatless Tacos
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Cilantro Lime Sweet TVP Vegan Tacos
In honour of Tuesday being national taco day - I've put together a little vegan recipe for all you foodies! Cilantro lime tahini dressing, mango salsa, and TVP ground beef!!! Enjoy :)
THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL!
Soy protein demystified: How to properly cook it and make it taste amazing and without any soy trace taste. This recipe is perfect to be served over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese sauce, meatballs, etc. Rule number one for the perfect soy dish: Do not rehydrate it!
Check it out, my lovelies!
CJ
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INGREDIENTS:
1 1/2 cups of soy protein (TVP, TSP)
a drizzle of oil
half onion, minced
1 carrot, minced
2 garlic cloves, minced or 1 teaspoon of garlic powder
1 bay leaf
juice of one small lemon or lime
1 cup of tomato juice or blended fresh tomatoes
2 tablespoons of soy sauce
1 teaspoon of vegetable bouillon
a pinch of black pepper
water if needed
METHOD:
add the tomato juice, the vegetable bouillon, and the soy sauce to a jar and stir until combined
add the oil to a skillet
add the onions, carrots, the Brazilian spice blend and bay leaf (and the minced garlic if you're using fresh garlic)
saute for 2 minutes on medium heat
add the soy protein
stir for 1 minute then add the tomato juice mixture, stir until almost dry
add the garlic powder, the black pepper, stir until combined
add the remainder of the tomato juice mix and stir until the soy protein is soft.
Serve it over a bowl of rice or use it to substitute meats in meat dishes such as lasagnas, bolognese, meatballs, etc.
BRAZILIAN SEASONING SPICE BLEND
INGREDIENTS:
A bunch of parsley
A bunch of spring onions
1 bay leaf
1 sprig of rosemary or 1 tablespoon if dry
1 teaspoon of black pepper
1 large yellow onion
10-12 cloves of garlic, peeled
A piece of red bell pepper
1 tablespoon of cumin
1 teaspoon of paprika
1 tablespoon of oregano
1 teaspoon dried sage or sage leaves
1 tablespoon of dried or fresh thyme
1 tablespoon of salt
1/3 cup (approx.)of olive oil
1 chili pepper, deseeded - optional
METHOD:
Roughly cut the onions and the red bell pepper into chunks,
add the onions, garlic, red bell pepper, bay leaf, and rosemary to the food processor and pulse it for 4, 5 times, scraping the sides if necessary
Add the remainder of the ingredients and pulse it 5 or 6 times more, until all combined. This blend is not supposed to become a smooth paste but a chunky one, if the blend is too smooth, it will kill the aromas and flavors
Complete the jar with olive oil (OPTIONAL BUT PRESERVES THE SPICES BETTER)
Add the blended ingredients to a clean, sterilized and dry glass jar and put in your fridge, it will be good for up to 3 months
If you want to freeze it, do not add salt
???? PRINTABLE RECIPE:
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THE BEST SOY MEAT EVER: HOW TO COOK TVP AND MAKE IT TASTE DELICIOUS⎜NO LINGERING SOY TASTE AT ALL recipe by Chef Jana Pinheiro
Vegan TVP Tacos
These vegan TVP tacos are the perfect recipe for a meatless Taco-Tuesday! They are ready in less than 30 minutes and super easy to make! Full recipe at:
The BEST Mexican Vegan Meat Recipe
Hello & welcome to the Views Kitchen, On today's meatless Monday we will be preparing a flavorful well-seasoned Chilorio using soy crumbles/curls. Chilorio is shredded seasoned pork that originates from Sinaloa, Mexico, and so happens to be one of my favorites. We will also be discussing yesterday's recipe regarding the thinly sliced potatoes debate ????????⚖️???????? Remember this plant-based protein pairs well with many with a taco bowl, potatoes, and the options are endless amigos. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
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8 Oz. Soaked and hydrated soy
5 Guajillo dried chiles
2 ancho or pasilla dried chiles
2 Bay leaves
2 1/2 cubes Garden veggie bouillon (Edward & Sons) or 2 Tbsp choice of veggies seasoning
1/2 Tbsp Mexican Oregano
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1 tsp black pepper
1 tsp ground cumin
1/8 tsp ground clove (spice)- (use half of a 1/4 tsp measurement amigos : )
1/2 Tbsp sugar (optional)
1 Tbs oil + extra for searing soy crumbles
Soaking soy ingredients
8 Oz. bag of soy crumbles or soy curls
4 cups warm water
1 Tbsp apple cider vinegar
1/2 tsp salt (Himalayan)
Vegan Cotija
1/2 cup cashews
2 Tbsp nutritional yeast (not baking yeast amigos : )
*save 2 1/4 cups of chili water to blend chiles
*Please make sure to cook soy chilorio a minimum of 20 minutes for the best flavor.
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.