Go Back
Print Recipe

Meat-free Taco Crumble and 7 Layer Bake

Author: Vegan Chef Chris Tucker

Ingredients

  • 1 cup textured vegetable protein
  • 2 cups water
  • 2 tablespoons tomato paste
  • 1/2 teaspoon crushed chipotle chili
  • 1 ½ teaspoons chili powder
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 tablespoon soy sauce
  • 175 g baby portabella mushrooms diced small
  • 1 large onion chopped and divided
  • 5 cloves garlic chopped
  • 1 can Black Beans drained and rinsed
  • 1 ½ - 2 cups Mexican Style Shredded Vegan Cheese
  • Corn tortillas
  • Salsa I will bring from home
  • 1 cup chopped tomatoes
  • Cilantro

Instructions

  • Heat two tablespoons of oil (I like avocado) in a large skillet over medium heat. Once the oil is hot, add the mushrooms, ¾ of the onion, and garlic. Sautee until very soft, 7-8 minutes.
  • Add the tomato paste and continue to cook for a couple of minutes until fragrant and well combined. Add the soy sauce and water. Mix well.
  • Sprinkle in the textured vegetable protein (TVP) and mix well. Once well combined, add in all the seasonings. Cook, uncovered on low heat for 8-10 minutes until well heated.
  • Serve in tacos, burritos, grain bowls, on top of salads, or any other place you would normally use taco meat!
  • To Assemble Seven Layer Bake
  • Preheat oven to 375 degrees.
  • Layer the bottom of a 13+9 inch casserole dish with several tablespoons of fresh salsa.
  • Place two whole tortillas and 1 tortilla halved on the salsa and begin layering the other ingredients like lasagna.
  • Finish with vegan cheese and bake for 20 minutes until cheese is completely melted.
  • Serve with fresh cilantro and the remaining raw onions.