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Recipes Around the World International Vegetarian Union
Vegan TexMex Recipes - Burritos, Fajitas, Tacos, Enchiladas, Salsa/Sauces
Contributed by Vegetarians and Vegans from around the world
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Taco Filling
From: Elizabeth & Keith Falkner

This recipe passed the carnivore test with my daughter's boyfriend.

Mix together in a saucepan:

  • 1 1/4 cups cold water
  • 1 Tbsp. sundried tomato bits (dry, not oilpak)
  • 1 tsp. dried minced onions
  • 1/2 tsp. garlic powder
  • 1 Tbsp. mild chili powder
  • 1 tsp. cumin
  • 1/2 tsp. sugar or equivalent
  • 2 Tbsp. Bragg's liquid aminos (or 1 Tbsp. soy sauce)
  • 1 Tbsp. cornstarch
  • stir until cornstarch dissolves. The stir in:
  • 1/2 cup plain TVP granules
Bring to a boil, stirring constantly; stir and simmer until it is of the desired consistency for tacos, about 2 to 5 minutes.

Put into a taco shell; top with the usual.

Note: If you don't have sundried tomato bits, chop up some sundried tomato halves in a food processor.
Or make them by cutting Roma or Italian plum tomatoes in half; dry in a dehydrator until they're dry yet still flexible; leave them out for a day to "cure;" store, preferably in the freezer.
Don't use any other kind of tomato, as they're too watery and seedy.

I buy Liquid Aminos at a nearby health food store; 16 ounces less than 5 bucks.
It is a bit expensive, but it has 1/3 to 1/2 the amount of sodium of most of the low-salt soy sauces.