This Vegan Taco with spicy cheese sauce recipe is bright, colourful and packed with nutritious ingredients. Featuring the use of HerbYvore Plant Protein Block to replace the "meat" in a traditional taco and HerbY-Cheese Mozzarella for that dairy-free yummy cheesy taste.
Recipe by Shalu Asnani of Little Green Kitchen.
INGREDIENTS
MARINADE:
-
4 Tbsp olive oil
- 2 Tbsp maple syrup
- 1 tsp liquid smoke
- 2 Tbsp light soy sauce
- 1 tsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chilli powder
- ½ tsp salt
FILLING:
- 200g 𝗛𝗲𝗿𝗯𝗬𝘃𝗼𝗿𝗲™️ 𝗣𝗹𝗮𝗻𝘁 𝗣𝗿𝗼𝘁𝗲𝗶𝗻 𝗕𝗹𝗼𝗰𝗸, crumbled
- 1 onion diced
- ½ bell pepper, diced
- 8 taco shells or soft tacos
SPICY CHEESE SAUCE:
- ½ cup oat milk
- ½ tsp garlic powder
- 1 Tbsp flour
- ½ cup HerbY-Cheese Mozzarella, shredded
- 1 Tbsp Sriracha sauce
- ½ tsp salt
- ½ tsp oregano
- Water as needed
(Serves 4)
METHOD
- Combine ingredients for marinade in a bowl and whisk. Pour over crumbled protein block, toss and marinate for 1 hour.
- Sauté onions and peppers till lightly-browned. Add crumbled protein block and sauté till crisp. Set aside.
- To make spicy cheese sauce: Heat up oat milk. Add garlic powder, flour, HerbY-Cheese Mozzarella, Sriracha, salt and oregano. Cook on low heat for 3 minutes till creamy. Add water as needed to adjust consistency.
- Warm tacos in oven, stuff with crumbled protein block, drizzle sauce on top and add freshly chopped coriander. Serve with a wedge of lime, and a sprinkle of extra shredded HerbY-Cheese Mozzarella or Cheddar.