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–+ servings

Vegan Mexican Chorizo Rice Tacos

Fancy some tacos? The Chorizo-flavoured vegan meat accompanied by Mexican rice, delicate coconut yoghurt, and fresh salsa will leave your cravings in check!
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Total Time 45 minutes
Course Main Course
Servings 4
Calories 749 kcal

Ingredients
  

Mexican rice:

  • 1 cup long grain white rice
  • 1/3 cup water
  • 1 tbsp vegetable stock powder
  • 4 tomatoes cherry
  • 2 clove garlic
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tbsp tomato paste
  • 1 tbsp olive oil extra virgin
  • 1/4 tsp salt

Vegan Chorizo:

  • 400 grams vegan minced meat
  • 1 cup water
  • 5 Anaheim Chiles soaked and skinned
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 1 tsp Mexican oregano
  • 1 tsp coriander seed
  • 2 clove garlic
  • 1 tsp salt and pepper
  • 2 tbsp Apple Cider Vinegar
  • 1 Tsp chili powder optional
  • 1 tsp olive oil extra virgin

Tacos:

  • 8 whole-wheat tortillas
  • 1 red onion finely chopped
  • 2 tomatoes finely chopped
  • 1 tbsp lime juice
  • 2 tbsp coconut yoghurt

Instructions
 

Mexican rice:

  • Heat oil in a pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to turn a golden color.
  • In a blender, add water, tomatoes, garlic, tomato paste and the rest of the herbs and spices. Blend.
  • Reduce heat and gently pour in the red liquid. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
  • Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.

Vegan Chorizo:

  • Cut the Anaheim peppers in half and remove the stalk, seeds and white membrane. Soak them in a hot water, cool them down and then remove the skin.
  • In a blender, add water, skinned peppers and the rest of the ingredients. Blend and set aside.
  • Heat a large pan over medium-high heat, add oil to coat the bottom of the pan, then add the vegan minced meat.
  • Pour the “Chorizo sauce” into a pan, mix well and cook until meat is soften and flavours are well absorbed.

Salsa:

  • To a bowl, add chopped onions, tomatoes, olive oil and salt.

Tacos:

  • Heat the tortillas in a cast iron skillet or over a gas flame until warm and slightly charred. Divide the vegan chorizo and Mexican rice evenly between the tortillas, add salsa, followed by lime juice and coconut yoghurt. Garnish with chopped mint and enjoy!

Nutrition

Calories: 749kcalCarbohydrates: 113gProtein: 33gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gPotassium: 929mgFiber: 19gVitamin A: 2885IUVitamin C: 40mgCalcium: 254mgIron: 11mg