tacos with wildrice, kale, roasted tomato salsa, soycurls, avocado and tempeh

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avocado / meals / tempeh / tomato

taco time people!

make a ton, also good in burritos. wildrice is crazy expensive, i just lucked out and found it cheap and snatched it up because i LOVE IT but long grain brown rice would work too. i’m still working through my america treats so expect a couple more soycurl recipes coming up.




1/2 red onion, diced

1 tbsp cumin seeds

1 tbsp chili powder

2 tsp tumeric

soak soy curls, squeeze out excess water. sautee onion in a pan, once it’s translucent add spices. add soycurls and stir around until well coated. cook more until they are browned, adding bits of oil if needed.


1 square smoked tempeh, cut into triangles

fry until browned and toss with nutritional yeast.



1  1/2 c. cooked wildrice

1 avocado, cubed

2 scallions, sliced

2 handfuls chopped, massaged kale

glug of olive oil

1 tsp wine vinegar

cook wild rice according to directions (usually 4×1 and cook for an hour) in half broth half water. mix everything together in a bowl.



8 green tomatoes, halved

4 regular tomatoes, diced

1/2 a yellow pattypan squash, sliced and diced

1/2 red onion, diced fine

handful cilantro, chopped

2 cloves garlic, minced

1/2 chili pepper of some kind, mostly seeded and chopped fine

lime zest and juice

glug of olive oil

salt and pepper to taste

roast green tomatoes with a bit of oil, salt and pepper in a dish at 400, flipping once the cut sides are browned and they start to lose shape. roast until soft. let cool, then chop up and combine everything


fry corn tortillas in a dry pan until they’re soft and pliable. put a bit of everything, good hot sauce, toasted pumpkin seeds and daiya maybe!

The Author

vegan foods!

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