Plant Based Street Tacos

These plant based street tacos are fast and easy, full of bold flavor! Everyone will love this vegan dinner idea.…

A Couple Cooks – Recipes worth repeating.

These plant based street tacos are fast and easy, full of bold flavor! Everyone will love this vegan dinner idea.

Vegan street tacos

This post was created in partnership with OZO Plant-Based Protein. All opinions are our own.

Here’s a deliciously fresh plant based meal idea…that also takes no time to put together. (Sounds impossible, right?) Try these Plant Based Street Tacos! This vegan taco topping is our new go-to because it’s so easy and delicious, and everyone in our family loves it. The secret? Well, it’s powered by a plant-based protein that blew us away with the flavor and protein level, made by OZO Plant-Based Protein. It’s also a seriously fast dinner you can make in a flash. Ready to get started?

Ingredients in these plant based street tacos

What’s a street taco vs a standard taco? It’s all in the size. A street taco is made to hold in your hand and eat on the go, so it’s smaller than a regular taco. Street tacos are typically made with corn tortillas that are no larger than 5-inches in diameter. If you’re going authentic, you’ll want to double them up to avoid breakage! Here’s what’s in this plant based street taco recipe:

  • 5-inch corn tortillas
  • OZO Plant-Based Mexican Ground (see below)
  • Black bean and corn salad (here)
  • Pickled onions (optional)
  • Cilantro
  • Hot sauce
OZO plant based protein

The key: a great plant based taco meat!

What makes this plant based street taco recipe? The plant based taco protein: OZO Plant-Based Mexican Ground. After taste testing it, we were pleasantly surprised! There are a lot of questionable plant based proteins out there, and this one passed the test at our house. Here’s what we love about it:

  • It’s got 20 grams of protein per serving. A lot of plant based proteins we’ve tried actually don’t have much protein! (Weird, but true.)
  • It’s made of pea protein. Many plant-based proteins are made with gluten or unnatural substances.
  • It’s delicious. The texture is great, and it already tastes like taco meat, so you don’t have to add seasonings.

Optional taco sauces!

These vegan street tacos are seriously simple, so you may want to jazz them up with some additional items if you have extra time. They taste delicious as is, but here are a few different creamy plant-based sauces you might want to try:

  • Chipotle Sauce: This creamy, spicy sauce is made with tahini and adobo sauce (from a can of chipotle chilis). It’s the quickest to make of these options.
  • Cashew Cream: Make it in advance: it’s our go-to creamy vegan sauce that makes anything taste better! You can also try Vegan Sour Cream
  • Cilantro Sauce: This light green sauce is beautifully bright and has a zingy flavor! It’s also cashew based.
Plant based tacos

Tips on warming tortillas

The last tip on making killer plant based street tacos: make sure to warm your tortillas! There’s nothing worse than biting into a cold, leathery tortilla. Corn tortillas especially can break easily when they’re cold. Remember that with street tacos, you’ll want to layer 2 tortillas to avoid breakage. Here’s how to warm tortillas like a pro:

  • Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
  • Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.

More taco recipes

Who doesn’t love tacos? Here are a few more tasty taco recipes you might enjoy, many of which are vegan dinner ideas:

This vegan street tacos recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Vegan street tacos

Plant Based Street Tacos


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (12 tacos)
  • Diet: Vegan

Description

These vegan street tacos are fast and easy, full of bold flavor! Everyone will love this plant based dinner idea.


Ingredients


Instructions

  1. Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
  2. Warm the plant based taco meat: In a skillet, warm the OZO Plant-Based Mexican Seasoned Ground, according to the package instructions. 
  3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Assemble the tacos: Layer 2 tortillas, then top with black bean and corn salad, taco meat, onions or pickled onions, cilantro, and hot sauce. 
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Mexican-inspired

Keywords: Vegan street tacos, plant based tacos, plant based taco meat, OZO plant based protein

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Pico De Gallo

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Classic Gazpacho

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This classic gazpacho recipe is a vibrant red-orange and full of traditional Spanish flavor! It’s quick to blend up this summer soup.

Gazpacho recipe

What’s better than a creamy, cool gazpacho on a blazing hot day? Sure, some Americans aren’t into cold soups. But this Spanish soup, born in the heat of Southern Spain, is the true definition of refreshing. The cool puree of tomato and cucumber against the zing of the sherry vinegar and rich olive oil is truly one of life’s great pleasures. Finally, we’ve got a great recipe for a summer gazpacho: made like the Spanish do.

What’s gazpacho, exactly?

Gazpacho is a cold tomato-based soup from the Andalusia region of Southern Spain. It’s made of raw, pureed vegetables and is now eaten around the world. An important thing about gazpacho: it’s intended as a refreshment on a hot day, not to be a filling main course! So it’s usually served as a starter or tapas recipe. There are a few similar Spanish soups, like salmorejo (creamier and made with bread) and ajoblanco (a white garlic version).

Lucky for us, Alex and I have been able to experience first hand a good, cold gazpacho in the Spanish heat! It was our first meal in country on a trip to Spain a few years ago, in a tiny restaurant in the center of a white-washed village. Dang, was it refreshing! Since then, we’ve been perfecting our perfect gazpacho recipe to recreate that special moment.

Spain travel | Frigiliana Spain
Here’s the Spanish village where we had the transcendental gazpacho

Ingredients in a classic gazpacho recipe

The ingredients in a classic Spanish gazpacho vary, like any traditional recipe. Everyone has their perfect way to make gazpacho! Here are the ingredients we selected to make this gazpacho similar to our perfect Spanish rendition:

  • Ripe tomatoes: only the best, ripe summer tomatoes will do
  • Cucumber
  • Red bell pepper
  • Shallot: this brings a more subtle flavor than onion, which can be spicy
  • Garlic
  • Olive oil
  • Sherry vinegar: traditionally used in Spanish recipes and brings in that authentic flavor
  • Smoked paprika: the secret ingredient! See below.
  • Salt
Gazpacho recipe

What makes this gazpacho recipe great

There are good gazpacho recipes, and there are great ones. We hope you’ll find this one to be in the latter category! We’ve studied the Spanish tradition and tried to stick as close to authentic as possible. Here are a few notes on what makes this recipe great:

  • Sherry vinegar and smoked paprika bring authentic flavor. Smoked paprika (aka pimentón) is a traditional Spanish ingredient and adds just the right hint of complexity here. Sherry vinegar is another Spanish ingredient, and it’s astringent flavor lends just the right flair. It’s worth finding for this recipe.
  • It nixes the bread. Some Spanish gazpacho recipes use soaked bread for creaminess, but it can dilute the flavor. Plus, we took cues from our favorite Spanish Chef (José Andrés) who doesn’t use it in his. Try a Salmorejo recipe for a bread-thickened soup.
  • It’s pureed, but not strained. Some chefs strain their gazpacho, but we like ours pureed, right from the blender. But we think a good gazpacho should be blended, not chunky! Chunky gazpacho seems to be more of an American creation, not Spanish.

Chill until cold, about 2 hours (or up to 3 days)

Gazpacho is very simple to make: simply throw the ingredients in a blender, and blend until pureed! The hardest part is waiting for it to chill. Here are a few notes:

  • Chilling makes it cold, and helps the flavors meld. Don’t be tempted to throw it in the freezer to speed things up. The timing helps the flavors to mesh while they also cool.
  • Refrigerate up to 3 days. Personally we like it within 1 day of making. But you can also make in advance and refrigerate until serving.
Gazpacho

How to garnish gazpacho

A great gazpacho is also all about the garnish! It works in either bowls or small cups or glasses. It’s most often served with chopped veggies and a crusty piece of bread. Here’s what to use for a garnish for gazpacho:

  • Chopped tomatoes, cucumbers or shallot
  • Fresh herbs like oregano, chives or basil
  • Crusty bread like crostini or grilled bread
  • Olive oil drizzle

More Spanish recipes

Love Spanish recipes? After studying in Spain years ago, I fell head over heels with this special cuisine. Here are a few more of the Spanish recipes we love to make at home:

This gazpacho recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Gazpacho

Gazpacho


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 small servings (about 4 cups)
  • Diet: Vegan

Ingredients

  • 2 pounds ripe quality tomatoes, cored and roughly chopped (about 3 large)
  • 1/2 medium cucumber, peeled and roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 1 tablespoon minced shallot
  • 1 small garlic clove, peeled
  • ¼ cup olive oil
  • 2 tablespoons sherry vinegar (or red wine vinegar)
  • ¾ teaspoon kosher salt
  • ¼ teaspoon smoked paprika (pimenton)

Instructions

  1. Place all ingredients in a blender, and blend until smooth. Taste and adjust salt as needed.
  2. Refrigerate until cold, about 2 hours, or up to 3 days before serving.
  3. Serve topped with additional chopped veggies, a drizzle of olive oil, and toasted bread. 
  • Category: Soup
  • Method: Blended
  • Cuisine: Spanish

Keywords: Gazpacho, gazpacho recipe

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Vegan Flapjacks

These chewy, oaty snack bars are an English classic! With a buttery, caramel like flavour from the golden syrup they’re also incredibly versatile as you can use whatever mix-ins you desire. Here we’ve gone for a fruit, nut & seed flapjack but I’m also partial to a chocolate chip flapjack for a more dessert-y vibe. What are flapjacks? If you’re not from England, you might not have eaten a flapjack before. These are oat-based baked squares, usually made with melted butter, sugar and golden syrup. They ‘re delicious and simple like that but you can also add in so many other ingredients like nuts, seeds, dried fruit or chocolate chips. I think they’re pretty similar to a granola bar but I’d say the main difference is that flapjacks have the key ingredient of golden syrup, which gives them their characteristic flavour & chew. The name flapjack seems to have originated from the word ‘flap’ referring to a griddle cake/pancake because of the flipping motion used in cooking them. The ‘jack’ part is though to just be something that was added on to many English words (e.g. jackpot), or could refer to something small. (Reference). American flapjacks are pancakes, not oaty […]

The post Vegan Flapjacks appeared first on Izy Hossack – Top With Cinnamon.

These chewy, oaty snack bars are an English classic! With a buttery, caramel like flavour from the golden syrup they’re also incredibly versatile as you can use whatever mix-ins you desire. Here we’ve gone for a fruit, nut & seed flapjack but I’m also partial to a chocolate chip flapjack for a more dessert-y vibe.

What are flapjacks?

If you’re not from England, you might not have eaten a flapjack before. These are oat-based baked squares, usually made with melted butter, sugar and golden syrup. They ‘re delicious and simple like that but you can also add in so many other ingredients like nuts, seeds, dried fruit or chocolate chips. I think they’re pretty similar to a granola bar but I’d say the main difference is that flapjacks have the key ingredient of golden syrup, which gives them their characteristic flavour & chew.

The name flapjack seems to have originated from the word ‘flap’ referring to a griddle cake/pancake because of the flipping motion used in cooking them. The ‘jack’ part is though to just be something that was added on to many English words (e.g. jackpot), or could refer to something small. (Reference).

American flapjacks are pancakes, not oaty squares. Their name comes from the same root but after many years, ended up referring to a different food.

How long do flapjacks keep?

Flapjacks keep extremely well at room temperature – in an airtight container they should last for up to 2 weeks. There’s not really any need to keep them in the fridge, unless you prefer to eat them cold!

If you want to keep them for longer you can freeze them post-bake. Just pop them into a resealable sandwich bag and freeze for up to 2 months. Just let them defrost at room temp before eating.

Common flapjack issues

  1. Why did my flapjacks fall apart: You might also find that some recipes result in a crumbly flapjack which doesn’t hold together properly.
    • First of all: flapjacks will still be soft and crumbly when they’re HOT – so the problem could be that you haven’t let them cool!!
    • Another issue may be with the recipe if it doesn’t contain sufficient amounts of syrup or sugar which are the binders for flapjacks.
    • Another issue may be over or underbaking. If you overbake them, they’ll dry out and won’t have sufficient moisture to stay soft & gooey – if you notice that the texture of the baked flapjack seems dry, this is probably your issue. If you underbake them, the sugar/syrup won’t thicken enough in the oven to hold the mixture together – if you notice that the baked flapjacks seem gloopy and sticky (instead of firm and chewy), this is probably the issue (you can pop them back in the oven for 5-10 minutes to see if it helps).
  2. Why are my flapjacks too soft? Again this can be an issue with the recipe or with the bake time. If you underbake the flapjacks, the sugar & syrup won’t have cooked for long enough to create the thick ‘caramel’ required to hold the oats together.
  3. Why are my flapjacks stuck to the greaseproof paper?
    • Sometimes I find that different brands of baking paper stick more/less to baked goods so if you think this is your problem, try another brand. (For people in the UK: I generally find Sainsbury’s baking paper is a good all-rounder).
    • Sometimes the flapjack mixture will stick because of the golden syrup in the mixture seeping under the paper so an easy way to remove it is to warm the flapjacks up again – whilst they’re hot the sugar will be pliable so you should be able to peel away the paper much more easily. You can also grease the tin with vegan butter and dust with flour instead of using baking paper although I think this is more risky than using baking paper as there’s more potential for them to get stuck in the tin.

How to tell when flapjacks are done:

As always, baking times are only a suggestion due to differences in ovens/ingredients/weather/baking tins etc so the best way to tell if flapjacks are cooked are by visual cues. They edges of the flapjacks should be golden brown and the mixture should be bubbling. You may notice that they’re super soft straight from the oven, even when they’ve had enough time in the oven – this is because the sugar & syrup are still hot. Once the flapjacks cool down properly they’ll set and firm up. This is why it’s also a good idea to let the flapjacks cool before slicing so you can get nice clean cuts.

Ingredients for vegan flapjacks

Oats – there are 2 main types of oat for baking with, jumbo oats (a.k.a. old fashioned oats) which are chunkier flakes, and rolled oats (a.k.a. porridge oats) which are finer, smaller flakes. You can use either type or a combo here! Using jumbo oats will give you a chewier texture whereas the rolled oats create a more cohesive mix, leading to a softer more cookie-like texture. I sometimes like to do a combo of the 2, to get the best of both worlds.

Vegan block butter – I simply swapped the unsalted butter from my Aunt’s flapjack recipe for a vegan block butter. I’ve tested Naturli & Stork in this recipe and they both work well. Just avoid tub margarines as they can make the finished flapjack have a greasier texture.

Sugar – You might see different types of sugar used in all different recipes. This recipe is very forgiving so you can use a mixture of different sugars (or just one type) and it’ll still work great. I like to use a mixture of granulated sugar and light brown sugar but you can use caster sugar, dark brown sugar or even coconut sugar.

Golden syrup – I think this is essential for the specific flavour that flapjacks have. As it’s such a thick syrup it also helps to bind the oats together properly and gives the bars a chewy texture. If you have to make them without golden syrup, you’ll need to use a syrup which is quite thick instead (so maple syrup as a direct sub won’t work here) – something like brown rice syrup or corn syrup will work but won’t give the same flavour. If you consume runny honey (which technically isn’t vegan) you can use it here too – the flavour of the honey will come through in the final bake.

Flour – I use plain white flour for my flapjacks the majority of the time. These also work with wholemeal pastry flour or even rye flour. Because of the inclusion of flour, flapjacks aren’t usually gluten-free, however you can use a gluten-free flour blend (e.g. Doves farm) in this recipe. Just make sure your oats are GF too!

Dried fruit, Nuts, Seeds or Chocolate Chips – Add whichever mix-ins you fancy here. I like to stir most of them into the flapjack mixture and then reserve some to sprinkle on top. The exception here is chocolate chips which I prefer to *not* mix in and I *only* sprinkle on top – this is because if you try to stir them into the hot flapjack mixture, they’ll start to melt.

How to make vegan flapjacks

The process is very simple, it’s basically a melt & mix job:

  1. Melt together the vegan butter, golden syrup & sugars in a pot then stir in the oats and flour.
  2. Fold in most of your mix-ins and press the mixture into a 20cm (8-inch) square tin lined with a sling of baking paper.
  3. Press any remaining mix-ins on top and bake for 20-25 minutes until golden around the edges and bubbling.
  4. Allow to cool before slicing into squares.

Other vegan bakes:

Vegan Flapjacks

Vegan Flapjacks

Yield: 16 squares
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Easy, chewy vegan flapjacks made with oats, margarine, golden syrup and light brown sugar. You can add any mix-ins you want such as chocolate chips or dried fruits & nuts. Perfect as a snack or mid-morning treat.

Ingredients

  • 168g (3/4 cup) vegan block butter (I like Stork or Naturli)
  • 168g (3/4 cup) sugar (*see notes)
  • 2 tbsp golden syrup
  • 85g (2/3 cup) plain white flour (GF flour blends will work)
  • 225g (2 3/4 cups) oats (*see notes)
  • up to 200g (~1 cup) mix-ins of your choice: dried fruits, nuts, seeds, chocolate chips

Instructions

  1. Preheat the oven to 180C fan (350F fan) or 200C non-fan (400F non-fan). Line a 20cm (8-inch) square baking tin with baking paper.
  2. Place the vegan butter, sugar and golden syrup in a medium pot. Place on a medium heat on the stove and leave until the butter has melted, mixing every now and then.
  3. Remove from the heat and add in the flour and oats. Stir until there are no floury patches remaining and all the oats are well-coated.
  4. Add any 'mix ins' you want now (except chocolate chips as those will just melt), reserving a handful for the top for decoration, and stir together.
  5. Tip the contents of the pot into the lined tin and press down to form an even layer. You can sprinkle your reserved handful of additional 'mix-ins' or, if you're using chocolate chips, sprinkle them on now. Press them into the flapjack mixture.
  6. Bake for 20-25 minutes until bubbling with golden edges. They will seem very soft when they're hot so allow them to cool before slicing into 16 squares.
  7. Store in an airtight container for up to 2 weeks or wrap and freeze for up to 2 months.

Notes

*Type of Sugar: I like to use a mixture of 1/3 light brown sugar and 2/3 granulated sugar. You can also use dark brown sugar, coconut sugar, caster sugar. You can use one type or a mixture!

*Type of Oats: You can use either old fashioned (aka jumbo) oats here or porridge oats/rolled oats. The kind you use will alter the texture slightly - jumbo oats are thicker so will give you a chewier flapjack with more of a caramel-like texture. Rolled oats are finer so mix into the sugar more completely & will give you a more cohesive, softer texture. You can use one type or a mixture of the two!

Golden syrup: I think golden syrup is key to the flavour and chewy texture of the best flapjacks. However, I know it can be hard to come by in which case substituting honey will work fine (depending on whether you consume it or not, as a vegan). You can also use corn syrup or brown rice syrup, they just won't have the same flavour.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can see your beautiful creation & reshare in my stories!

The post Vegan Flapjacks appeared first on Izy Hossack - Top With Cinnamon.

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