Vegan Chorizo Tacos Gluten-Free Recipe
Vegan Chorizo Tacos are so delicious. They don’t take a lot of time to put together, either. The mango and cilantro keep the flavors fresh!
Vegan Chorizo Tacos are Easy to Make!
Vegan tacos are pretty amazing. These only take a few minutes to put together, for real. Just rehydrate the TVP, add the spices, stir and fluff, heat it all up, and then serve it in soft, heated corn tortillas.
A local chain of Mexican restaurants began offering a vegan menu recently. Their vegan chorizo tacos were SO yummy so we decided to start making them at home. I was glad we did, they’re so easy.
The chopped mango adds just the right amount of fruity sweetness. And give me loads of cilantro, please!
Cilantro is a “love it or hate it” herb and I happen to love it! This is actually genetically determined, interestingly enough. To some people, cilantro tastes like soap.
Mango is Delicious on Vegan Tacos!
A perfectly ripe mango will give under gentle pressure when squeezed but won’t be too squishy.
Finally, soften up the corn tortillas by wrapping them in foil and heating them in a 350 degree F oven for about 5 minutes or so. This makes them deliciously pliable and soft … almost like a flour tortilla.
Serve these with a squirt of lime, salsa verde, and guacamole!
Vegan Chorizo Tacos
Vegan Chorizo Tacos are so delicious. They don't take a lot of time to put together, either. The mango and cilantro keep the flavors fresh!
In a medium bowl, stir together the TVP and chorizo spice blend.
Heat the water to boiling and pour it over the TVP and stir. Cover and let sit for about 1o minutes. Fluff with a fork, stir, and add the maple syrup and salt and/or pepper to taste and stir.
Heat the chorizo TVP mixture in a skillet. Use oil if desired, otherwise, add water to keep the mixture from sticking.
Wrap the corn tortillas in aluminum foil and heat in a 350 degree F oven for about 5 minutes, to soften
Chop and prepare the cilantro, onions, olives, red cabbage, and mango.
Then, assemble the tacos by placing a spoon of the taco meat in a corn tortilla and topping with the other ingredients.
Corn tortillas can be doubled up here, if needed, to make these more sturdy.
Serve with salsa verde and guacamole. Makes enough for approximately 6-8 tacos.