Vegan Smash Tacos
Here's something you maybe didn't know about me: I lived in Newfoundland for a big chunk of my life. It's true! While I was born in Vancouver, and I lived here till I was 12, the summer I turned 13, my mom, dad, my brother Stan and I packed up and moved all the way across the country, to the opposite end of Canada. We bought a house in a tiny village called Frenchman's Cove, just outside of Corner Brook, on Newfoundland's West Coast.
So it was with great joy I discovered that a new vegan product that just came my way is also from Newfoundland! Originally from the Philipines, founder Li-An Delos Reyes moved to Newfoundland in 2018. When her family became plant-based, she saw that there was a need for accessible sources of plant-based protein (as someone who used to live there, I totally get this! It can be a very meat-heavy diet), so she created an affordable, shelf-stable product.
Brother Sprout comes from Petty Harbour, the same town as Alan Doyle, IKYYK.
Why I like the Brother Sprout Products
Brother Sprout sent me a bunch of their products to try and I've been experimenting with them for a while now.
- They're shelf-stable. You can have these around for literal years, and they'll still be good. They don't take up room in your freezer or fridge, and you don't have to worry about them going bad.
- They're affordable! Prices range at my local Vegan Supply from $10.99-12.99, and these are large bags that will last a long time.
- They're a great source of plant-based protein, servings have 16-20 grams of protein.
- I also love the packaging. It's fun and playful, and has lots of Newfoundland references.
They sell two types of products: ones that are already flavoured, and ones that are flavourless. The flavourless ones, you can use almost like tofu, they'll take on any flavours you put with them. The flavoured ones tend to be a bit high in sodium, so watch that if that's an issue for you.
How to use Brother Sprout products
If you've ever made soy curls or used TVP, these are very similar.
Measure out as much of the product as you need. Measure out the same amount of water as product, and combine them together in a bowl. Cover and let sit for about 10 minutes. If not all the water has been absorbed, drain and sqeeze out any remaining water. The product is now ready to use! You can bake it, fry it, air fry it...
I will often, if I'm using the unflavoured product, incorporate my seasonings into the soaking liquid. So for example, I'll put vegan chicken stock in with the soaking liquid to infuse that flavour into the product.
Okay! Enough talk, let's get to the recipe!!
Vegan Smash Tacos
Vegan Smash Tacos is something I've been seeing so much online lately. The idea here is kind of a hybrid of a burger and a taco. You use a soft taco shell instead of a bun, smash the meat onto the taco, and fry it up, then finish with all your fave toppings: lettuce, tomato, avocado, salsa, whatever you like!
For this particular version of vegan smash tacos, I used the Brother Sprout Salt Beefy. These make a quick and easy weeknight dinner. If you want to beef up the meal a little, add rice and refried beans on the side.
Vegan Smash Tacos
Ingredients
For the "meat"
- 1 cup Brother Sprout Salt Beefy crumbles
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder or tajin
- 1 cup boiling water
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 3 tbsp flour
For the tacos
- 6 5" taco shells, flour or corn
- shredded vegan cheese
- shredded lettuce
- tomatoes, chopped
- avocado or guacamole
- salsa
- pickled red onions
Instructions
To make the taco "meat"
- Place the Salt Beefy crumbles in a medium-sized bowl and add the garlic powder, onion powder, chili powder and boiling water. Stir well to combine, then cover and allow to sit for 10 minutes to rehydrate.
- After 10 minutes, remove the lid and dump into a colander. Squeeze out any excess moisture, or place something heavy on top and allow it to sit for a few minutes to drain.
- Place the mixture back into your bowl, and add the ketchup, soy sauce and the flour. Mix well until everything is combined. Pick up a chunk of the mixture and squeeze it into a ball in your hand. If it sticks in a ball, it's ready to go. If it is still falling apart, add a little extra flour until it holds in a ball.
- Scoop up about 1/4 cup of the mixture and form it into a ball. Take a tortilla and smash the meat mixture onto the tortilla, spreading it out into an even layer to the edges. Repeat with the rest of the tortillas.
- Heat a heavy frying pan over medium-high heat, and add a little oil to the pan so it doesn't stick. Place the tortilla, meat-side down, in the pan, and cook for about 3-4 minutes, until it's starting to be brown and crispy.
- Flip the tortilla over and sprinkle a little cheese on top of the meat. Allow to cook for another minute or two, allowing the cheese to melt a little. Then slide the taco off the pan and onto a plate. Repeat for the rest of the tacos.
- Top each tortilla as your heart desires. I used shredded lettuce, avocado, tomatoes, salsa and pickled onions.
- Fold in half into a taco shape and enjoy!
Video
@findbex Vegan Smash Tacos made with @brothersprout "Salt Beefy." These are super easy to make for a quick and tasty weeknight dinner. Full recipe on my blog, cookingbylaptop.com (Link in bio). #plantbased #vegan #taco #tacos #tacotuesday #vegantaco #plantbasedmeat #vegansmashtacos #smashtacos ♬ original sound Rebecca Coleman 🇨🇦