Vegan Tacos Placero
Vegan Tacos Placero

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, vegan tacos placero. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Vegan Tacos Placero is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Vegan Tacos Placero is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have vegan tacos placero using 21 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Tacos Placero:
  1. Prepare Taco Spiced Couscous:
  2. Take 400 g Cauliflower Florets,
  3. Prepare 4 TBSP Olive Oil,
  4. Get 4 Cloves Garlic Finely Minced,
  5. Take 40 g Sundried Tomatoes Coarsely Chopped,
  6. Make ready 40 g Kale,
  7. Get 1 TSP Smoked Paprika,
  8. Make ready 1 TSP Chili Powder,
  9. Make ready 1 TSP Cumin,
  10. Make ready 1/2 TSP Chili Flakes,
  11. Get Pinch Sea Salt,
  12. Take Pinch Black Pepper,
  13. Make ready Fresh Lime Juice, 1 Lime
  14. Prepare Fresh Lime Zest, 1 Lime
  15. Make ready Tacos:
  16. Take 800 g Corn Kernel,
  17. Prepare 800 g Black Beans Canned,
  18. Make ready Chipotle In Adobo Sauce, 1/2 TBSP Adjust To Preference
  19. Take 8 Corn Tortilla,
  20. Make ready Vegan Cheese Sauce, For Serving
  21. Prepare Coriander Coarsely Chopped, For Garnishing
Instructions to make Vegan Tacos Placero:
  1. Pls visit: https://www.fatdough.sg/post/2017/03/06/luva-grilled-pizza for the vegan cheese sauce.
  2. Prepare the couscous. - - Transfer the cauliflower florets into a food processor. - - Blitz until fine, almost resembles like cooked rice consistency. - - Do not over blitz as it will form a paste.
  3. In a skillet over medium heat, drizzle in olive oil. - - As soon as the oil is heated up, add in garlic. - - Saute until aromatic. - - Add in sundried tomatoes and kale. - - To prepare the kale, remove and discard the stalks. Take a large bunch of the leaves, squeeze and chiffonade.
  4. Saute until the kale has wilted slightly. - - Add in the cauliflower. - - Saute until well combine. - - Add in paprika, chili powder, cumin and chili flakes.
  5. Saute until aromatic. - - Taste and adjust for seasoning with salt and pepper. - - Remove from heat. - - Finish off with fresh lime juice and zest.
  6. Toss to combine well. - - Set aside until ready to use. - - Prepare the tacos. - - In a skillet over medium heat, add corn.
  7. Dry toast the corn until browned and almost charred. - - Remove from heat and set aside. - - In the same skillet over medium heat, add beans and chipotle. - - Cook the beans skillet until almost all the liquid has evaporated.
  8. Remove from heat and set aside. - - In a griddle over medium heat, place in the tortilla. - - Grill tortilla until charred on both sides. - - Repeat the process for the remaining tortillas.
  9. Remove from heat and place onto serving plates. - - Add the couscous over the grilled tortillas. - - Spoon black beans and corn on top of the couscous.
  10. Drizzle the vegan cheese sauce over the top. - - Garnish with some coriander. - - Serve immediately.

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