CARNE DE SOYA
(for vegan tacos and burritos!)
4 lbs. carne de soya*
(*available at Vallarta Market)
1 cup tomato paste
1 large onion, diced
4 serrano chilies, diced
1/2 cup canola oil*
(*note: this amount can be reduced, with more frequent stirring of the components during the sauté stage)
1/4 cup minced garlic*
(*note: Kirkland brand garlic in water was used but if using raw garlic, this amount can be halved)
1 tbsp. paprika
1 tbsp. cumin
1 tbsp. black pepper
2 tbsp. salt
14 cups water
In a large stockpot or pan, sauté onions, chilies, garlic, paprika, cumin, black pepper, and salt for a few minutes (while stirring periodically to prevent sticking or charring) until onions are lightly browned and caramelized. Add carne de soya, tomato paste, and water and mix well so that tomato paste is homogeneously incorporated. Bring to a boil and allow to cook until a taste test of carne de soya indicates that the pieces are fully hydrated (i.e. chewy and not showing any signs of crunchiness!). Serve with tortillas and desired fixings (chopped lettuce, cabbage, avocado, cilantro, salsa, etc.).
Easily serves 20-30.
Meera Iyer is an Aries and has been vegan for 14 years.
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