This recipe is so delicious and tasty. An easy to make homemade vegan taco filling and a secret ingredient that makes this the most flavorful and juiciest taco soy filling EVER! The perfect meal for a healthy weeknight with friends and family.
This oil-free taco filling can be ready in less than 30 minutes. You can use this vegan protein-rich taco filling with pasta, in sandwich (vegan sloppy Joe), on rice, on pizza or just in a Mexican wrap or taco shell. Serve it with a nice & fresh salsa and other fresh toppings. It goes well with tahini dressing, fresh herbs, guacamole and salad.
The secret ingredient in this recipe is aubergine. The fried aubergine will give it an amazing texture and umami taste. They are a nutrient-rich plant that contains fiber, vitamins, and minerals.
This recipe is made in collaboration with vegan chef Neel Engholm.
Ingredients
600 ml. Soy Granules
2 dl. Water
3 medium Tomatoes
1 regular sized Aubergine/eggplant
1 medium Onion
5 tbsp BBQ sauce of preference
1 tbsp Garlic powder
1/2 tbsp Curry
Salt
Additional
You can add your favourite vegestables. For example corn, bell peppers, mushrooms, spring onions, carrots, chilli/jalapeño and herbs.
Instructions
But chop tomatoes and soy granules in bowl. Add all BBQ sauce, garlic powder, curry & water. Mix it all together. Let it rest while preparing the next.
Cut off skin and chop aubergine. Fry chopped aubergine & chopped onions on a non-stick frying pan. If it sticks a bit, use a bit of water.
When the onions and aubergine are getting soft. Pour the soy granules mixture on to the frying pan, mix it together with the fried onions and aubergine.
Let it fry approx 10 minutes on medium heat while stirring. Fry until the liquid has disappeared. Add salt as preferred.
