The folks at Beyond Meat are, quite possibly, the best vegan food chemists around. They inspired me to create this delicious macro-balanced taco for dinner…hope you enjoy it too (it was super easy)!
For the Beyond Meat strips
1 bag frozen Beyond Meat strips
1 tsp smoked paprika
1/2 tsp Old Bay Seasoning
1 tsp coconut oil
Salt and black pepper to taste
For the slaw
1 cup chopped cabbage
2 slices cucumber
1 tsp Tabasco Sauce
1/2 tsp balsamic vinegar
1 tsp grain mustard (we like Inglehoffer)
Use a grain blender to mix all of the Beyond Meat strip ingredients (except the strips).
Add the “breading” mixture to the bag of Beyond Meat strips and shake it up.
Pan cook in the coconut oil.
While the Beyond Meat strips are cooking, chop cabbage, slice cucumber, and mix with mustard, balsamic, and hot sauce. Add salt to taste.
Serve everything over 2 soft corn tortillas (“truck style”).
12 g fat
50 g carbs
36 g protein
100% delicious and satisfying…no chips and salsa required.