#16 Vegana Recipe
Beyond meat sautéed with onions, red bell peppers, raisins and spices
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Ingredients
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Plant-based Filling
To Serve (optional)
Method
Plant-based Filling
Prep vegetables and aromatics
Peel and finely chop the yellow onion to measure about 3/4 cup. Remove seeds and membranes from the red bell pepper and dice to yield 1/2 cup. Mince 2 garlic cloves. Chop cilantro or parsley if using.
Soften raisins (optional)
If your raisins are very dry, place 1/4 cup raisins in a small bowl and cover with 1 tablespoon warm water for 5 minutes, then drain. This helps them plump and blend with the filling.
Sauté aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add the chopped onion and a pinch of salt. Sauté 4–5 minutes, stirring occasionally, until the onion is translucent and beginning to brown at the edges.
Add bell pepper and garlic
Add the diced red bell pepper to the skillet and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant, careful not to burn the garlic.
Brown the Beyond Meat
Increase heat to medium-high and add 1 cup Beyond Meat to the skillet. Break it up with a spatula and cook 4–5 minutes, stirring occasionally, until it is browned and any moisture has mostly evaporated.
Season and finish
Lower heat to medium. Stir in 1 tablespoon tomato paste, 3 tablespoons vegetable broth (or water), 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/4 teaspoon black pepper and 3/4 teaspoon salt. Mix thoroughly so the spices and tomato paste coat the mixture. Add the 1/4 cup raisins (drained if pre-soaked). Cook 2–3 minutes more, allowing the flavors to marry and any excess liquid to reduce. Taste and adjust salt or spices as needed.
Finish with fresh elements
Remove from heat and stir in 2 tablespoons chopped cilantro or parsley and 1 tablespoon fresh lime juice if using. This brightens the filling. Keep warm until serving.
To Serve (optional)
Divide the hot Vegana filling evenly among the warm tortillas. Top with sliced avocado, pickled red onion, and a drizzle of hot sauce as desired. Serve with lime wedges on the side.