6 easy recipes for your vegetarian taco night


Sometimes you crave a good taco – a good veggie taco. You might find delicious vegetarian tacos at one of LA’s restaurants. best classic mexican restaurants or search for one in your favorite taco truck. Or, you can make tacos yourself, at home, in your own kitchen. You want it to be easy and, of course, delicious. Fortunately, some of the best taqueros in town have shared their taco recipes with us, some vegan, some vegetarian. Mushroom tacos, cauliflower tacos, jackfruit tacos…all with flavors that burst.

You might think carnitas have no place in a vegan taco, but cookbook author and food activist Jocelyn Ramirez uses meaty jackfruit to mimic the texture of pork in Vegan jackfruit and carnita tacos. Drizzled with a smoky chipotle salsa, these tacos are spicy and flavorful. A squeeze of lemon enhances the flavors.

Another vegan taco option is Danny Trejo’s Roasted Rainbow Cauliflower Tacos. Marinated onions and grilled corn along with purple, green and orange cauliflower are nestled in cashew cream on a warmed corn tortilla and topped with cilantro leaves, roasted cashews and slices of radish. Flavor, texture and good nutrition in the palm of your hand.

Mushrooms at Jorge Alvarez-Tostado Tacos 1986 Tacos Al Hongo are seared until they’re as crispy as fries, then softened in its salsa macha dressing before being stuffed into corn tortillas and topped with guacamole, onion and cilantro – and more Salsa Macha.

Ready in 25 minutes from start to finish, Genevieve Ko’s Homemade spring onion tacos might be the easiest tacos you’ve ever made. Spring onions and potatoes get a kick of flavor from the ground ancho chile to make a simple, flavorful filling complete with cotija cheese, jalapeños, lime and salsa.

Given the extreme heat and lack of rain this year, Wes Avila Drought-Friendly Vegetable Tacos are a good choice. The purple from the eggplant, various shades of green from the chicory, the green beans and scallions, and the white from the cannellini beans play on the orange tortillas (orange from the yam mix in the tortilla masa) to make these tacos look so colorful than delicious. .

Avila Sweet potato tacos with leeks and almond salsa are as complex as anything you might find in a fine dining restaurant. In 2013, these veggie tacos made it to the late Times food critic Jonathan Gold’s Best Foods of the Year list. Avila’s French background is evident in this recipe, both in the way he treats leeks and in his abundant use of butter.

Orange, green and lavender cauliflower and roasted corn on a toasted tortilla are topped with cashew cream, pickled onions, cilantro, radish and lime wedges.

Time1 hour

YieldsMakes 6 tacos

The yams in the masa turn the tortillas orange. Grilled eggplant, green beans, scallions, cannellini beans and peas are doused with sherry vinegar to bring out the flavors.

Time3 hours

YieldsMakes 24 tacos

Jocelyn Ramirez of Los Angeles-based catering company, Todo Verde, shares her secret to vegan carnitas in her cookbook, “La Vide Verde.” Made with jackfruit, this recipe is easy.

Time45 minutes

YieldsFor 4 to 6 people

Jorge Alvarez-Tostado sears mushrooms for his tacos al hongo until they’re as crispy as fries, then drenches them in a salsa macha dressing.

Time35 minutes

YieldsFor 4 people

These tacos are good with corn or flour tortillas. The salsa verde brightens up the fluffy mix with its tomatillo flavor, and the red salsa — whether chili-based or tomato-based — adds heat.

Time25 minutes

YieldsFor 4 people

Salsa macha combines dried chiles and garlic with olive oil, and this 1986 Tacos recipe includes sesame seeds for nutty richness and orange juice for brightness.

Time10 minutes

YieldsMakes about 1 ½ cups

This taco was on the late Times food critic Jonathan Gold’s Best Foods of 2013 list. It is creamy, salty, sweet and spicy all at once with an equally wide range of textures.


YieldsFor 4 to 6 people

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Rozella J. Cook