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Vegan Tacos with Smoky Mince
Ingredients
  • subheading: SMOKY MINCE FILLING:
  • 250 g / 9 oz mushrooms, I used chestnut/cremini
  • 2 to 3 tbsp / 30 to 45 ml olive oil, divided
  • 1 medium onion, finely diced
  • 4 large garlic cloves, finely diced
  • 200 g / 7 oz smoked tofu*
  • 100 g / 3.5 oz (toasted ideally) walnuts or sunflower seeds
  • 1 tsp (or more if not using smoked tofu) smoked paprika
  • 1 tsp ground cumin
  • 2½ tbsp chipotle paste (I used Santa Maria brand), adjust to taste
  • 1 tsp salt, more to taste
  • 15 ml / 1 tbsp soy sauce (or tamari if GF)
  • black pepper, to taste
  • 400 g / 14 oz tomato passata
  • 400 g / 14 oz can of black beans, drained
  • 1 tsp date syrup or sugar (optional, adjust to taste)
  • subheading: REMAINING INGREDIENTS:
  • 15 cm / 6″ tacos, flour or corn (if GF)
  • chopped coriander
  • melty vegan cheese (optional)
  • shop-bought guacamole, to serve
  • hot sauce (I like Cholula), to serve
Steps
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