I try to eat whole, unprocessed foods as much as possible, but I like to try a new vegan product at least once. I find it exciting when I see advancements in vegan food options and I think vegan meat alternatives are a great way to help those making the transition from omnivore to vegetarian or vegan diets.
These Beyond Meat beef crumbles are so close to the real thing its amazing. Plus they're so convenient. They come frozen and defrost so quickly. You just dump the frozen crumbles right into your saute pan with a little bit of water and they're quickly ready to go. As you'll see in the instructions below, this was a super quick dinner came together in a breeze. The longest part was chopping up the tomato and avocado and putting everything in little bowls!
These Beyond Meat beef crumbles are so close to the real thing its amazing. Plus they're so convenient. They come frozen and defrost so quickly. You just dump the frozen crumbles right into your saute pan with a little bit of water and they're quickly ready to go. As you'll see in the instructions below, this was a super quick dinner came together in a breeze. The longest part was chopping up the tomato and avocado and putting everything in little bowls!
Cashew sour cream is a great alternative for those trying to avoid soy or if you just don't have any tofu in the house. That's how I found myself the other night, so I decided to whip up some cashew sour cream. Jay loves cashew sour cream more than regular, although tofu sour cream is his favorite, since it's naturally creamier. When I make cashew sour cream I make sure so blend it for as long as possible so that it gets creamier, since it can tend to have more of a grainy texture. Soaking the cashews beforehand can help with this, but I didn't have any time - the crumbles cooked so quickly and we were hungry!
Ingredients:
1 Package Beyond Meat Frozen Beef Crumbles
6 Taco Tortillas (I used La Nina Tortillas)
1 Packet Taco Seasoning (I used Ortega 40% Less Sodium)
Toppings:
1 Avocado
4 oz Cherry Tomatoes
Spinach or other green
Cashew Sour Cream:
1/2 Cup Cashews
1/3 Cup Water
1 Tablespoon Apple Cider Vinegar
1 Package Beyond Meat Frozen Beef Crumbles
6 Taco Tortillas (I used La Nina Tortillas)
1 Packet Taco Seasoning (I used Ortega 40% Less Sodium)
Toppings:
1 Avocado
4 oz Cherry Tomatoes
Spinach or other green
Cashew Sour Cream:
1/2 Cup Cashews
1/3 Cup Water
1 Tablespoon Apple Cider Vinegar
| Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 6 tacos |
Instructions:
Slice the avocado and tomato.
Cook frozen Beyond Meat Crumbles on the stove with a little bit of water until it is no longer frozen. Add the taco seasoning a stir until well combined.
Add the cashews, water, and lemon juice to a food processor and blend until smooth.
Heat a second pan over the stove. Place a tortilla on the pan for about a minute, or until crispy, then flip to the other side and repeat.
Tear the spinach and place it on the tortilla, add a quarter cup of taco mix, sour cream, avocado, and tomato. Enjoy!
Slice the avocado and tomato.
Cook frozen Beyond Meat Crumbles on the stove with a little bit of water until it is no longer frozen. Add the taco seasoning a stir until well combined.
Add the cashews, water, and lemon juice to a food processor and blend until smooth.
Heat a second pan over the stove. Place a tortilla on the pan for about a minute, or until crispy, then flip to the other side and repeat.
Tear the spinach and place it on the tortilla, add a quarter cup of taco mix, sour cream, avocado, and tomato. Enjoy!
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