Today’s post was supposed to be a review of yesterday’s vegan-themed episode of The Martha Stewart show. Turns out however, that I don’t have the Hallmark channel and the folks at Martha don’t believe in video clips. So much for that plan!
I can’t even really find that much commentary about it yet. I witnessed a little unrest on Twitter yesterday about something to do with Kathy Freston featuring a recipe with honey as an ingredient, but that’s about it. I didn’t see the episode, so I’m not going there. If video clips do eventually show up online, I’ll let you know.
On to the grub! Here’s another quick, weeknight recipe that gets a lot of face-time in our house. Tacos are pretty basic, which makes it really easy to swap out the standard fixins for a vegan-friendly fiesta! As the name of the post implies, we usually use a vegan chorizo sausage from (where else) Trader Joe’s as a base and then build from there.
I’m posting the ingredients list just as a reference to what we actually use, but feel free to add, subtract or substitute as you please!
Vegan Chorizo Tacos
5-6 Whole Wheat Tortillas
1/2 Vegan Chorizo Sausage
1 can Black Beans
1 cup Follow Your Heart Cheddar Cheese, Shredded
Mild Pico de Gallo/Salsa
- Wrap stacked tortillas in aluminum foil and warm in toaster oven on medium-low heat
- Warm the beans in a small saucepan
- Cut one end of the sausage and squeeze half of the chorizo out of the casing. Cook chorizo in a small skillet over medium heat with a splash of canola oil, according to package directions (just a few minutes)
- Portion out remaining ingredients in small bowls and set everything on the table or counter. Assemble tacos, DIY style and enjoy!