Description
I used just a handful of ingredients to make this super easy, and incredibly TASTY Vegan Tinga, the perfect filling for tacos, burritos, or even tostadas!
Ingredients
Scale
- 1 large white onion, cut into rings
- 4 oz Butler Soy Curls
- 1/2 tsp poultry seasoning
- 3 cloves minced garlic
- 14.5 oz can fire roasted tomatoes
- 2-4 chipotle peppers in adobo sauce
- 1 tsp Mexican oregano
- 1/2 tsp salt
- 2-4 tsp maple syrup (optional)
Garnishes
- corn tortillas
- avocado slices
- vegan queso fresco
- cilantro
Instructions
- Prepare Queso Fresco first, if using, to allow the flavors to meld
- Heat a saucepan of water until it's hot, then add poultry seasoning and soy curls and stir
- When soy curls have fully rehydrated, drain and squeeze out excess moisture and set aside
- Slice onion into rings and saute over medium heat until softened
- Add water or veg broth to keep from sticking
- Add soy curls and continue sauteing and stirring until slightly browned
- Add minced garlic and stir 1 minute
- Meanwhile, chop 1-4 chipotle peppers in adobo and add to blender
- Add tomatoes to blender and pulse several times until you have a coarse puree
- Add sauce to soy curls and reduce heat
- Stir in oregano and salt
- Add maple syrup if needed and adjust any seasonings
- Simmer until thickened and serve with your choice of garnishes
Keywords: tinga, vegan tinga, soy curls,