The parade of Thai flavors marching on. This is a really fun, vegan, gluten-free take on traditional tacos. I mean... Thai food and tacos. What fusion could be better?
Source: Le Petit Eats | Serves: 4 | Time: 25 min
Changes: used onion powder instead of onion; replaced ginger with all spice; skipped lentils; replaced soy sauce with coconut aminos; used prepackaged Asian cole slaw mix for topping; replaced cashews with peanuts for topping
Ingredients
Taco filling
2 tbsp coconut oil
2 garlic cloves minced
1/2 tbsp onion powder
1 tsp allspice
12 oz vegetarian grounds (I used Dr. Praeger's)
¼ cup vegetable broth
1 tbsp coconut aminos
1½ tbsp red or yellow curry paste
S&P, to taste
1 tbsp lime juice
Turmeric Coconut Yogurt
1 can full-fat unsweetened coconut milk chilled overnight
1 1/2 tbsp lemon juice
1/2 tbsp apple cider vinegar
1/2 tsp ground turmeric
Pinch of salt
For Assembly
Cashews
Cilantro
Sliced jalapeño
Instructions
In a large skillet, heat olive oil over medium heat. Add garlic and cook for one minute.
Add vegetarian grounds, onion powder, allspice, broth, aminos and red curry paste to skillet. Stir to combine and sauté for about 5 minutes or until liquid is absorbed. Season with salt and pepper and squeeze lime juice over taco filling, stirring to combine.
To make the turmeric coconut sauce, skim the thickened cream off from the chilled can of coconut milk and reserve the thinner liquid for another use. Add the lemon juice, vinegar, salt and turmeric. Whisk or process until smooth.
To assemble tacos, warm tortillas and spoon taco filling into each tortilla. Top with assorted toppings.