I’m obsessed with the Beef-free Crumbles I mentioned a couple posts ago… This time, I tried my hand at a homemade vegan cheeze sauce, modified and perfected my gluten-free flour tortillas, and created an awesome taco night! The flavors hit the spot of a traditional meat/wheat/dairy full feast, but completely (partially) guilt free. Yippee!
I actually ended up trying two different cheeze sauces I found online. One is an easy, near guiltless cheeze sauce with a base of carrots and potatoes. It has the flavor and consistency of a traditional cheese sauce. The other is a full-fat nacho sauce that is quite flavorful as well, but is more like a pre-seasoned nacho cheese sauce. They both are awesome – but for my go-to cheeze, I’ve been using the former (not only for its low fat properties, but also it’s a more neutral cheeze flavor and goes with just about anything). Please visit the respective sites to grab the recipes! You won’t be sorry.
To make the taco meat, I used the unseasoned beef-free crumbles, but you can use the feisty crumbles, too.
- 1 small onion, chopped fine
- 1 large clove garlic, minced
- 1 jalapeno, minced
- 2 t cumin
- 1 T chili powder
- 2 t Adobo seasoning (optional)
- 1 T tomato paste
- 1/2 C tomato sauce (more, if needed, for consistency)
- 1 package Beyond Meat Beef-Free Crumbles
In a large skillet, heat about 1T oil. When hot, add the onion and jalapeno. Sautee a few minutes, until soft and turning golden (~5-8 minutes). Add the garlic and spices and tomato paste, cook another 1-2 minutes. Add the tomato sauce and beef crumbles and simmer gently 5-8 minutes until heated through and the flavors mingle. Keep warm.
Meanwhile, you want to make some gluten free tortillas! My original recipe has no fat – but ends up a bit crispier. Feel free to stick with that one, or change it up to this one – I find this version even closer to regular old flour tortillas.
- 3-4 T vegan butter, cut into small pieces
- 1 t baking powder
- 3/4 t salt
- 2 C gluten-free flour blend (Jule’s, Manini’s, or Better Batter are all great)
- 1 C warm water (+/- depending on how dry/wet the air is where you are)
Put the first 4 ingredients in a large bowl and combine (I did so with a pastry cutter to cut in the butter; you could also use a fork or your hands, or even a food processor). Add the water, and stir to form a dough. Knead a few minutes until the dough is smooth (you might need to add more flour if you’re in a moist climate). Roll the dough into a log and cut into about 12-16 pieces (depending on how big you want your tortillas). Take each piece and roll into a ball and then flatten in a tortilla press or with a rolling pin to about 1/8-1/4″ thickness (don’t roll it too thin – it’ll be a cracker).
Heat a large skillet (I used a large iron skillet) to medium high heat. Oil lightly, and working in batches, cook the tortillas a couple minutes each side until they’re just starting to brown in places (as a tortilla should). Set aside, keeping warm either in the oven or with a warm towel covering the plate.
Now you’re ready to make tacos!!
- beefy mixture
- cheeze sauce
- black beans (I just drained & rinsed a can of black beans and heated it in a skillet with a bit of Adobo seasoning)
- shredded lettuce
- prepared salsa
- guacamole (easy version: mash the insides of an avocado with a pinch of salt and the juice of a lime; optional – add grated fresh garlic, finely diced onion, finely diced tomato)
- vegan sour cream
- pickled jalapenos
- tortilla chips (for making a side of loaded nachos)
- chopped green onions
- anything else you like to put on your taco
Assemble however you want and enjoy!
BTW – leftover cheese sauce stores well in the fridge, and is awesome reheated with the leftover taco meat or sloppy-joe meat to make a chili-con-queso dip that is out. of. this. world!
8 thoughts on “Tacos Tacos Tacos!”
Thanks for stopping by, Jenn! Tacos indeed are an amazing creation… 🙂
Love those beyond meat crumbles. My boyfriend made a rad faux bolognese pasta sauce last week.
Homemade tortillas are boss!!!
Mmmmm…. A beef-less beefy bolognese is next on my list!! If you or your boyfriend have any tasty tips, pass ’em to me! Thanks for reading, and taking the time to comment, Kathryn. Homemade tortillas FTW!
He used a magical combo of those beef crumbles and field roast vegan italian sausage. And lots of crushed red pepper! 🙂
That sounds delish!! Sadly, I cannot eat the field roast, but I’m all about the massive amounts of crushed red. 🙂
WOW!! What a fabulous taco night meal this is!! I love the idea of the cheese sauce made with potatoes and carrots, too. Sadly we don’t have these beef crumbles up here in the sticks. All the fixin’s sound delicious and I’m very impressed with your homemade gluten free tortillas, Veronica!! I have a taco salad on the run post brewing in my head, but when I finally get around to it, I’ll have to offer people the option of coming over here to see how to do it up fancy and all homemade. Bravo!
Thanks, Maria! The cheese sauce is pretty creative, huh? I’m sorry you don’t get the beef crumbles up there- they are in the early stages of distribution, so maybe they’ll make it there soon! They’re soy-free, and though they have some fat, if used sparingly, could fit into a pretty low-fat meal. I’m glad you like the tortillas, too! I’ll look forward to your taco salad – your inventions are always so delicious. 🙂 xoxo