How to Make Vegan Smashed Tacos
Tempeh Ground "Beef"
1 cup sunflower seeds, soaked (1 hr) and drained
1 8oz Pack of tempeh, chopped
1 can black beans, rinsed and drained
1 clove of garlic, minced
2 tbsp tamari
2 tbsp olive oil
2 tsp smoked paprika
1/2 package taco seasoning
Pinch of sea salt
Pulse sunflower seeds in the food processor for about 1 minute, then add the remaining ingredients and process until well combined. The texture should be very similar to ground beef, and not overly processed or pasty. Taste, and add a little salt or extra taco seasoning to your liking. Ready to roll and make into patties!
Assembly
Corn or flour tortillas
Your favorite vegan cheddar
Sliced Jalapeños (optional)
Pico or salsa
Sliced Avocado
Cilantro
Preparation
Heat olive or avocado oil in a skillet on medium to high heat.
Roll about 3 tablespoons of "meat" into a ball- and top with 1-2 jalapeño slices.
Place the meat in the skillet, with peppers facing up. (You want the peppers in between the meat and tortilla). Top with corn tortilla and smush down using a bowl or jar (about 1/2 in thick is good). Cook for 4-5 minutes.
Flip, top with vegan cheese while it's still hot- and continue to cook for about 3 minutes until the cheese is melted.
These are best served hot, so it's best to roll several patties first so that you can work fast.
Serve with all your favorite taco condiments.
We used pico, avocado, and a little cilantro.
Makes about 12 tacos.
Recipe by Meredith Baird
Instagram: @me_baird
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