Soy chunks (in Mexican aisle at grocery store), tvp or soy curls
1 cube veggie boullion
1 pack taco seasoning
Leftover chili (or canned chili if you don’t have leftovers)
Canned chunk pineapple in juice
Taco fixings
Cashews 1 cup
Can of butter beans
Nooch
Apple cider vinegar
Seasonings
Most measurements are your own preferences or amounts.
- add 1 cup of cashews to simmering water. Simmer for 30 minutes. Drain and set aside.
-Mix equal parts hot water to tvp with a bouillon cube and pack of taco seasoning. Let sit while prepping other items. add more water if needed. Taste. Season more if needed with preferred seasonings - chop veggies for fixins. I used lettuce, tomatoes, cilantro, onions.
-add tvp mix with any water that didn’t absorb into a hot skillet. Brown. Mix in about an equal amount of chili. Heat through. Add a little water to deglaze pan if needed. Add about 1/2 to 1 cup chopped up chunky pineapple and some of the juice. Heat.
-start toasting tortillas in a separate pan. I used corn.
Cashew butter bean cream:
Add soaked cashews to a blender.
Pour in entire undrained can of butter beans (or other white bean)
Add a few tablespoons of nooch and ACV
add some salt and garlic powder
Blend for a long time until smooth.
Add water and blend for preferred consistency if needed.
Taste. Add more acv if not tangy enough. - this will be enough for a weeks worth of sauce or more. I put this shit on everything.
