Celebrate International Taco Day with Vegan Tacos
Raise your glasses and your tacos this International Taco Day, March 31st, a day where mixology meets vegan mastery! Bartenders and tequila geeks, it’s time to shake up your menu with an array of plant-based tacos that pair perfectly with your finest tequila! We’re celebrating not just the art of the cocktail but also the craft of culinary creation sans meat.
Vegan Tacos: The Perfect Pairing for Tequila
For the spirited souls behind the bar and those who relish tequila, vegan tacos offer a canvas for a flavor that’s as bold and complex as your drink creations.
With a rich tapestry of ingredients from the plant kingdom—think succulent mushrooms, crunchy greens, and hearty beans—these tacos are a tribute to innovation and tradition.
They’re the underdogs that come out on top with a burst of flavors that sing alongside a smoky agave spirit.
Ethical, Ecological, Epicurean
Behind every meticulously crafted vegan taco lies a story of sustainability and compassion, much like the story behind every bottle of responsibly sourced tequila.
These recipes, brimming with plant-based proteins and vibrant veggies, stand as a testament to a lifestyle that cherishes the planet and all its inhabitants.
They’re a choice that reflects the ethics of many in our community who choose to pause their carnivorous cravings for the good of animals and the earth.
Uncompromising Taste, Unparalleled Health Benefits
Who says a bar snack can’t be healthy? Vegan tacos offer a smorgasbord of nutritional benefits that complement any diet, especially for those who are mindful of their mid-shift meals.
Packed with fiber, these meat- and cholesterol-free wonders are kind to your waistline and your well-being, making them the ideal accompaniment to your tequila-tasting sessions.
Fiesta in a Tortilla
From the Colorful Garden Taco to the robust Fridge-emptying Hummus Taco, these creations are a celebration in every bite. They echo the vibrant street scenes of Mexico, where tacos are a cultural cornerstone.
The plant-based twists ensure that every taco is an explosion of taste, ready to be washed down with a sip of smooth, amber-hued tequila.
So here’s to you, bartenders!
As creators, connoisseurs, and catalysts for change, embrace these vegan taco recipes that boldly stand alongside any meat-laden counterpart.
Delight in the dance of flavors they bring to the palate and take pride in serving a choice that is as kind to the earth as it is to the taste buds. To celebrate International Taco Day, let’s toast to tequila’s new best friend: the vegan taco, a small but mighty symbol of culinary evolution!
Vegan Taco Recipes
By @jorgefitzo, passionate foodie and eater
Colorful Garden Taco
Ingredients
- ⅓ teaspoon extra virgin olive oil, plus more to finish
- ⅓ big bell pepper, sliced
- 1 spring onion, sliced into rounds (green part for garnish)
- 3 halves sun-dried tomatoes
- Fresh cilantro leaves for garnish
- 1 corn tortilla
- Lime wedges for garnish
- Salsa (your favorite) for garnish
- Salt and pepper to taste
Method
Heat a bit of olive oil in a pan, add the spring onion and cook for a minute, then add bell pepper slices and sauté until slightly tender. Remove before they change color.
Warm up a tortilla in the same pan, then add the sautéed veggies, sun-dried tomatoes, a pinch of salt and pepper, cilantro leaves, and lime wedges.
Optionally, drizzle with olive oil and add lime juice and your favorite salsa.
Sautéed Mushrooms and Bean Salad Taco
Ingredients
- A handful of fresh mushrooms (any seasonal variety works)
- 1 spring onion, sliced (green part reserved for garnish)
- 1 small garlic clove, chopped
- ⅓ small serrano pepper (optional)
- 2 teaspoons bean salad (cooked beans, chickpeas, olive oil, minced garlic, vinegar, and salt)
- A handful of greens from your crisper drawer (e.g., arugula) for garnish
- Lime wedges for garnish
- Salsa (your favorite) for garnish
- Salt and pepper to taste
Method
Drizzle a bit of olive oil in a heated pan. Add the onion and garlic and sauté for about a minute.
Add the mushrooms and the serrano pepper. Toss for about two minutes, then sprinkle some sea salt and a few drops of lime.
Continue to cook for another minute or until you start smelling the mushrooms’ beautiful umami-rich aroma.
Warm up a tortilla in the pan, then arrange your cooked ingredients inside the taco.
Garnish with arugula and the green parts of the spring onion. Add a few drops of lime and your choice of salsa.
Fridge-emptying Humus Taco
Ingredients
- A handful of chopped greens (use whatever you have on hand)
- A handful of whole green beans (we use mangetout beans here, but steamed green beans or shelled edamame are great alternatives)
- 2 tablespoons hummus
- Roasted nuts (such as cashews, peanuts, or pistachios) for added crunch
- tablespoon salsa for garnish
- Lime wedges for serving
- Salt and pepper to taste
- Salsa (your favorite) for an extra kick
Method
Drizzle a bit of olive oil in a pan, add your chopped greens, and cook over medium heat.
Toss to cover in the oil and then stop. Allow the greens to continue cooking and caramelize until their edges start to brown.
Remove the caramelized greens from the pan and set aside. Add a few more drops of olive oil to the pan and sauté the green beans until they start to brown. Stop before they lose their crunch. Warm up a tortilla in the same pan.
Spread a generous amount of hummus on the tortilla, add your caramelized greens, then the green beans and the roasted nuts.
Sprinkle the taco with flaky salt and black pepper to taste.
Add a few drops of lime and garnish with the salsa of your choosing.
So, dear bartenders and tequila geeks, let’s look beyond the rim of our glasses to the plate in front of us! These vegan tacos aren’t just food; they’re a movement, a fusion of tastes that aligns with our most cherished values.
May your International Taco Day be a celebration of flavor, innovation, and the simple joy that comes from a sustainable, plant-powered feast. Cheers to the endless possibilities of vegan cuisine, and here’s to the symphony of tastes that awaits us in every bite. Salud!