Taco Meat

Made this meatless taco filling for a taco party that the guys had in their apartment. Fri and I participated. Our boss and his family were the special guests. We had a taco buffet (at first limited to 2 tacos each), and then dessert and a Bible-related game (it was on a Friday evening). They didn’t leave me much left over! Although there was enough for a delicious taco-salad for breakfast that following Monday or Tuesday.

Ingredients:

  • 5 cups pecan/walnut meal (pecans or walnuts ground into a meal)
  • 2/3 cup oats
  • up to 2-3 cup soy/almond milk
  • 3 Tbs oil
  • 1/2 cup sliced, diced, or chopped onion (around the size of a full small onion, give or take a little)(peeled)
  • 2-3 Tbs + 1/4 cup oil (recommended 100% extra virgin olive oil)
  • salt (optional)
  • 1 batch of taco seasoning (recommended), or about 1 cup of other taco seasoning.

To Make:

  1. Blend together oats and 1 cup of the soy/almond milk until smooth.
  2. Combine oat/milk mixture, pecan/walnut meal, and onion. Mix well. The pecan/walnut meal should form into clumps.
  3. Pour 2-3 Tbs of oilve oil into a frying pan and heat up. Make sure it covers the bottom or goes across the entire bottom of the pan. Heat until warm.
  4. Pour the mixture into the frying pan and cook on medium, covered, for about 10-15 minutes, stirring occasionally.
  5. When the onions are soft and the filling has warmed (and the clumps are holding together, although they are still fragile and easy to break), add taco seasoning 1/2 of the batch at a time. Make sure to mix it with the recommended amount of olive oil and soy/olive oil on the taco seasoning page before pouring it on. Mix well.
  6. Continue to cook, uncovered. Add 1 cup of soy/almond milk and 1/4 cup of oil. The filling should be wet and sticky. If it is still very dry, add the other cup. If it isn’t, you may not need it.
  7. Continue to cook until all the soy/almond milk is absorbed.
  8. Taste.
  9. Add salt, if desired, to taste.
  10. If you add too much salt, you can mix in more soy/almond milk.

This made at least 5 cups of filling. By the time the other ingredients were added, it may have made 6-7. At the very least, it was enough to fill at least 10 regular sized tacos. 

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Categories: burgers&meatballs, sandwich spreads, tortillas&wraps | Tags: , , , , , , | 1 Comment

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  1. Pingback: Basic Spaghetti Sauce Making Advice | Miss Jessie's Kitchen

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