Hearty Tacos with Vegetarian Filling

Hearty Tacos with Vegetarian Filling

Student cuisine

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Cook Time

45 min

Servings

4

Difficulty

Easy

Prep Time

30 min

This Thermomix® recipe for Hearty Tacos with Vegetarian Filling is ready in 45 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These tacos with vegetarian ground meat are a real hit for any party or cozy evening! I love making them because they are so easy and quick to prepare. The veggie ground meat is refined with aromatic spices and fresh cherry tomatoes, which makes for a super delicious filling. The avocado provides a creamy note, while chili and salsa dip provide the certain kick. Perfect for those who like it hearty and are looking for a vegetarian alternative. Try it out, you will be thrilled!

Ingredients (12 ingredients)

  • 3 piece red onions
  • 2 clove Garlic
  • 200 g Cherry tomatoes
  • 1 tbsp Olive oil
  • 2 Pck. Vegetarian ground meat
  • 0.5 tsp Cumin (ground)
  • 1 Msp. Coriander
  • 1 piece Lime
  • 1 piece yellow Chili pepper
  • 12 piece Taco shells (small)
  • 10 g Coriander (fresh)
  • 100 g Salsa Dip

Preparation (6 steps)

1

Prepare onions and garlic

Thermomix® Setting
3 sec/Speed 5

Peel 1 red onion and 2 cloves of garlic and place in the mixing bowl. Chop for 3 sec./level 5. Then transfer to a bowl and set aside. Wash, dry and quarter the cherry tomatoes and set aside as well.

3
2

Prepare veggie ground meat

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 1 tbsp olive oil to the mixing bowl and heat for 3 min./120°C/level 1. Add the chopped onion and garlic and sauté for 3 min./120°C/level 1. Add 2 packs of vegetarian ground meat and stir in for 5 min./100°C/level 2. Season with 0.5 tsp cumin, 1 pinch of coriander and salt. Add cherry tomatoes and stir in for 5 min./100°C/level 2 reverse rotation. Simmer everything for 5–10 minutes until most of the liquid from the tomatoes has evaporated.

180
3

Prepare avocado

Halve the avocado, remove the pit and peel the avocado. Cut the flesh into wedges and drizzle with some lime juice. Wash, clean and halve the chili pepper, remove the seeds and cut into fine rings.

4

Heat taco shells

Preheat the oven to 180 °C top/bottom heat. Heat taco shells in the oven for 5–7 minutes.

5

Cut onions and chop coriander

Peel the remaining 2 red onions and cut into thin slices. Wash 10 g coriander, shake dry, pluck the leaves from the stems and chop roughly.

6

Fill and serve tacos

Remove the tacos from the oven and fill: Spread some vegan ground meat, avocado, chili, red onion and coriander on the tacos and add 1 dollop of salsa dip each. Serve immediately.

Finished cooking? Great! 🎉

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About this recipe

For me, tacos are more than just a dish, they are a reminder of carefree summer evenings with friends, of campfires and of the colorful hustle and bustle of Mexican markets. I fell in love with Mexican cuisine when I had the opportunity to immerse myself deeply in its traditions during a semester abroad. This recipe is my homage to that time, adapted to my everyday life and my preference for vegetarian dishes. The red onions give the tacos a pleasant spiciness and a slight sweetness. They are used both sautéed in the ground meat and raw as a topping to create different textures and flavor nuances. The garlic provides a hearty base that rounds off the entire dish. The cherry tomatoes bring a fruity acidity and juiciness to the filling. The vegetarian ground meat is the star of the dish. I prefer a variety that has a slightly crumbly consistency and is not too heavily spiced so that the other flavors come into their own. Cumin and coriander are the classic spices of Mexican cuisine and give the ground meat its typical taste. The lime provides a fresh acidity that balances the dish. The chili pepper brings the desired spiciness, which can be adjusted to taste. When preparing in the Thermomix®, it is important not to chop the onions and garlic too finely, as they may burn during sautéing. The temperature of 120°C is ideal for developing the flavors without anything burning. When adding the cherry tomatoes, the reverse rotation is important so that the ground meat is not chopped too much. The cooking time may vary depending on the consistency of the vegetarian ground meat. It should not be too dry, but not too liquid either. For a vegan version, you can replace the vegetarian ground meat with a mixture of chopped walnuts and lentils. Tofu, crumbled and fried, also works well. Instead of coriander, you can also use parsley if you don't like the taste of coriander. If you like it even spicier, you can add jalapeños or chipotle chilis. The tacos taste best when they are freshly prepared. Rice, bean puree or a fresh salad go well as a side dish. You can also serve them with guacamole, sour cream or cheese. The vegetarian ground meat filling can be prepared well in advance and stored in the refrigerator. The taco shells should only be heated shortly before serving so that they remain crispy. The remaining ingredients such as avocado, onions and coriander should also be freshly prepared. This way you can have a delicious and healthy dish on the table in no time at all.

Created by

Anna Martin

Anna Martin

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Tags

#Vegetarian #Fast #Hearty #Party #Snack

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