This recipe is flavour packed. Made with a simple vegan taco meat, topped with crunchy veg, and drizzled with my vegan cashew queso cheese sauce. It's simple yet colourful and so gourmet. The perfect dinner for an evening fiesta.
In a large skillet, combine coconut oil and vegan "ground beef." Cook on medium heat for 3-5 minutes, or until the vegan "ground beef" starts to brown. Then add spices: onion powder, garlic powder, cumin, chili powder, cayenne pepper, nutritional yeast, tomato paste, soy sauce, maple syrup and pinch of sea salt. Mix together to combine until warmed and lightly browned. (5-10 mins)
Scoop vegan taco meat into corn tortillas and slather with spoonfuls of Vegan Queso. Sprinkle with spring onions, cilantro, pickled onions, and a squeeze of lime.
To make pickled onions: thinly slice a red onion and add to clean jar. Fill with vinegar (traditional or apple cider vinegar) and a generous pinch of salt. Stir and let sit for at least 1 hour. Keep in fridge for up to three weeks.