Single Serve Lasagna: A Layered Dream for You
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Vegan Mayo: Your quick dip for everything
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Smashed Cucumber salad: Your quick freshness kick
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Vegan Birria Tacos: Mexican Delight Without Meat
Ingredients you'll need
For the broth/meat
- 1 large onion
- 3 cloves of garlic
- Oil for sautéing
- 1 teaspoon to 1 tablespoon chili paste (e.g. harissa), depending on spice preference
- 3 tbsp tomato paste
- 2 tbsp dark soy sauce
- 1 tsp cumin
- 1 tsp paprika powder
- 1 tsp ground coriander
- 1 tsp oregano
- 1/4 tsp cinnamon
- 2 bay leaves
- 80g large soy chunks
- 900ml vegetable broth
For serving
- 9 small tortillas
- Fresh coriander
- Lime
- Oil for the pan
Let's get cookin'
- Sauté onion and garlic in oil until the onions are softened.
- Add chili paste, tomato paste, dark soy sauce, cumin, paprika powder, ground coriander, oregano, cinnamon, and bay leaves.
- Add soy chunks and vegetable broth. Stir well.
- Simmer for about 5 minutes until the soy chunks are soft.
- Take out the soy chunks and optionally pull them apart a bit.
- Season the broth to taste and let it simmer.
- Dip the tortillas in the broth and place them in a pan with hot oil.
- Add the "meat" and fresh coriander on top and fold.
- Serve with the broth and lime.
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Spicy tacos that will instantly transport you to Mexico
Birria tacos are considered a true Mexican street food classic – and this vegan recipe is every bit as good as the original. Instead of meat, a hearty mushroom and jackfruit filling is used, which is braised for hours in a spicy consommé. The result: incredibly juicy tacos with a deep umami flavor and a crispy fried shell. Served with cilantro, onions, and lime, every bite is a flavor explosion. Whether for the weekend or as the highlight of your next party – these vegan birria tacos show that enjoyment doesn't need meat. And the best part: The leftovers reheat perfectly and taste almost better the next day. 🌮
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