Vegetarian Tacos al Pastor

Ingredients

While the traditional Tacos al Pastor features marinated pork cooked on a vertical spit, our vegetarian adaptation replaces the meat with a combination of textured vegetable protein and mushrooms. The marinade is also adjusted to enhance the flavors of the plant-based ingredients, resulting in a delicious and cruelty-free alternative. We alse have the original recipe for Tacos al pastor, so you can check it out.

• 2 cups (470ml) textured vegetable protein 2 cups (470ml) textured vegetable protein
• 1 cup (235ml) vegetable broth 1 cup (235ml) vegetable broth
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 8 ounces (225g) mushrooms, finely chopped 8 ounces (225g) mushrooms, finely chopped
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 2 tablespoons (30ml) tomato paste 2 tablespoons (30ml) tomato paste
• 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) apple cider vinegar
• 1 tablespoon (15ml) smoked paprika 1 tablespoon (15ml) smoked paprika
• 1 tablespoon (15ml) ground cumin 1 tablespoon (15ml) ground cumin
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• 1 teaspoon (5ml) chili powder 1 teaspoon (5ml) chili powder
• Salt and pepper to taste Salt and pepper to taste
• 8 small tortillas 8 small tortillas
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 35g (5g sugars)
• Protein: 15g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the textured vegetable protein and vegetable broth. Let it sit for 10 minutes until the protein absorbs the liquid.
2. 2.
   Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
3. 3.
   Add the mushrooms to the skillet and cook until they release their moisture and start to brown.
4. 4.
   In a small bowl, whisk together soy sauce, tomato paste, apple cider vinegar, smoked paprika, ground cumin, dried oregano, chili powder, salt, and pepper.
5. 5.
   Add the rehydrated textured vegetable protein to the skillet and pour the marinade over it. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Warm the tortillas in a dry skillet or microwave.
7. 7.
   Fill each tortilla with the vegetarian al pastor mixture and garnish with fresh cilantro. Serve with lime wedges on the side.

Treat your ingredients with care...

• Textured vegetable protein — Ensure it is properly rehydrated before cooking to achieve a meat-like texture.
• Mushrooms — Finely chop the mushrooms to mimic the texture of the original dish.

Tips & Tricks

• For a smokier flavor, add a pinch of liquid smoke to the marinade.
• If you prefer a spicier kick, increase the amount of chili powder or add a dash of hot sauce.
• Serve the tacos with a side of pickled onions or sliced radishes for added crunch and tanginess.
• If you don't have textured vegetable protein, you can substitute it with crumbled tofu or tempeh.
• To make the dish more filling, serve the tacos with a side of Mexican rice and refried beans.

Serving advice

Serve the Vegetarian Tacos al Pastor with a squeeze of fresh lime juice and a sprinkle of chopped cilantro on top. Accompany it with your favorite salsa or hot sauce for an extra burst of flavor.

Presentation advice

Arrange the filled tacos on a platter, garnish with additional cilantro leaves, and place lime wedges on the side. The vibrant colors of the ingredients will make the dish visually appealing.