First of all sorry for being MIA for so long! Between spotty internet, several flights n trains, Indian monsoon, copious amounts of food, and the warmth of the loved ones, I just got a little dizzy and lost orientation. Forgot that there’s a blog that I need to tend to and lovely people like you who look forward to seeing what I bring next. So today after spending the evening visiting relatives, one home after another and after putting my two monkeys, who were anyway put into a food coma by their aunts, to bed, I decided I should visit this little nook of mine tonight. Typing my way through this lone bright computer in a dark quiet house, in the middle of a very rainy and thunderous night, I should introduce to you a very heartwarming soul.

Neha Pradhan, whom I do not know for long but every time we speak we find many new things we have in common. If you are on instagram then you might know her as @mymasalabox. That’s where we found each other and soon became friends. Checkout her instagram page if you haven’t already. You will only leave drooling, that’s for sure. Thanks Neha for taking over my blog today and cooking these delicious vegan tacos for us!SoyTacoI do not blog. I have only recently been sharing snippets of my home cooked meals on Instagram @mymasalabox. Started to follow Prerna’s blog and her Instagram accounts last year. I call her my lunch box fairy. Prerna’s love and fondness for food, Indian food, in particular, is very strong. And there is a beautiful story behind each dish. Isn’t that’s what blogging is all about?
She is one of the most genuine and happy bloggers I have interacted with on this platform. Her energy is phenomenal – you have to see it to believe it !

When Prerna asked me recently if I could do a guest post this summer for her beautiful blog IndianSimmer, I was honored as well as extremely excited. Thank you, Prerna!

SoyTacoFood symbolizes love – pure, unconditional love; vibrant and colorful. When you leave home, it is very easy to get drawn to the new land and it’s surroundings. It may also be a task to stay connected to your roots and the environment you grew up in. I guess it is all about maintaining a decent balance and keeping everyone happy as well. We love Mexican cuisine. My older one in particular loves her Chipotle meals. Tacos are an all time favorite. As much as we would love to eat out, I try my best to create similar meals at home. Meals where I can keep a tab on the ingredients, oil and fresh vegetables in particular. These Nutri Soy Tacos are inspired by my younger sister who spent a beautiful six months in Mexico City a couple of years back and cannot stop raving about the food in particular. She is a vegetarian and is always on the lookout for good quality vegetarian recipes. Soy is a great protein source and an amazingly delicious meat alternative for vegetarians. We in India grew up relishing Nutrela ‘soy chunks/granules’ in our curries in most vegetarian households. I have tried to create a delicious Indian style stir fry using soy granules and serving them with tacos.

SoyTacoCourse Appetizer, Main Course
Cuisine Indo-Mexican, Vegetarian
Prep Time 20 minutes
Cooking Time 10 minutes
Total Time 30 minutes
Serves 6

Ingredients:
For the soy filling
2 tablespoons olive oil
1 teaspoon cumin seeds
3/4 cup soy granules (available in any Indian grocery store)
1/2 medium-size red onion finely diced
2 cloves garlic smashed and chopped
1 teaspoon finely grated ginger
1 finely chopped green chili
1/4 teaspoon turmeric powder
2 tablespoons Taco seasoning
Salt to taste

6 corn tortillas for serving
1 avocado, peeled and sliced, for serving
1 cup of shredded carrots, for serving
1/2 cup cooked corn kernels, for serving
Cilantro, for serving
I jalapeno, sliced, for serving
Half a red onion, sliced, for serving
Green lime, sliced, for serving

For the Cashew-Avocado Sauce
1 cup cashews, soaked in hot water for 30 minutes
1/2 a ripe avocado
2 green chilies
Salt and pepper to taste

SoyTacoInstructions:

To make the sauce, blend the soaked cashews, avocado and green chilies in a blender along with salt & pepper until smooth.
Keep refrigerated until the tacos are ready to serve.

For the soy filling :
1. Boil 4 cups of water in a pan, and add in the soy granules and 1 teaspoon of salt. Let the granules cook for 2-3 minutes only. Drain, and squeeze out all excess water once cool. Keep aside in a bowl.
2. In a pan, heat the oil.
3. Add the cumin seeds and let them splutter. Now add the chopped red onion and saute till light brown.
4. Add in the garlic and ginger, and saute for a couple of minutes.
5. Mix in the taco seasoning, and the cooked soy granules. Mix well, and cover & cook for a couple of minutes on low flame.
6. Switch off the flame and stir in a handful of chopped cilantro leaves and a squeeze of half a lime.

Make an easy slaw of shredded carrots, corn, sliced red onions, chopped cilantro, lime, salt and pepper.
Keep aside in a bowl.

Heat the corn tortillas on a skillet.
To serve, place 2 tablespoons of the soy filling in the tortilla, top with the carrot-corn and red onion slaw, an avocado slice and chopped cilantro.
Serve the tacos immediately with the creamy cashew-avocado sauce and fresh lime on the side.

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