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Meatless taco filling

Ingredients:

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  • 1 package beefless crumbles (Beyond, Gardein, or similar)

  • ½ package soy chorizo

    • ​ (about 6–8 oz)

  • 4 oz TVP (textured vegetable protein)

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 small bell pepper, diced (optional)

  • 1 tbsp olive oil (or avocado oil)

 

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  • 3 Tbsp Worcestershire sauce

  • ½ C taco seasoning

    • (or less for desired flavor)

  • Approximately 1 ¾ C water

  • 3 Tbsp olive oil

  • 1 tsp smoked paprika

  • 1 tsp ground cumin

  • ½ tsp chili powder

  • ½ tsp oregano

  • ½ tsp salt (to taste)

  • ¼ cup vegetable broth or water (to keep it juicy)

Optional toppings for serving: avocado, shredded lettuce, diced tomato, vegan cheese, salsa, tortillas

Meatless Taco Filling.jpg
Directions:

1. Sauté aromatics
Heat olive oil in a skillet over medium heat. Add onion and garlic; cook 3–4 minutes until softened and fragrant.

2. Add soyrizo
Crumble soyrizo into the pan, stirring and cooking for 2–3 minutes to release its oils and spices.

3. Add beefless crumbles
Stir in beefless crumbles, bell pepper (if using), and seasonings (smoked paprika, cumin, chili powder, oregano, salt). Cook 5–6 minutes, breaking up the crumbles.

4. Keep it saucy
Add ¼ cup broth or water to keep the mixture moist. Let simmer for 2–3 minutes until flavors meld.

5. Serve
Spoon into warm tortillas and load up with your favorite toppings — or use in burritos, nachos, or taco salads.

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