Pulled Carrot Tacos
Jackfruit is all the rage right now in the meatless community, but I am honestly not a fan. It doesn't taste like pulled pork unless you smother it in BBQ, and it has little to no nutritional benefit unless you buy it fresh (and I don't live in a tropical climate, so that is impossible for me). I am a big fan of watching cooking shows, mostly non-vegan ones. I love coming across new recipes that could be veganized because, let's face it, people like hearty food that tastes good and satisfies you. I came across a recipe for pulled pork tacos and I was watering at the mouth. Not because I like pork because I am one of those people that really doesn't miss eating meat. It's because I love a good challenge when it comes to switching out ingredients for ones that I can eat. Naturally I thought of using carrots to replace the pork. Carrots are a sweet vegetable that stand up while being cooked down. This starchy vegetable is combined in this recipe with onion and lots of southwestern spices. It can all be thrown in one pan, there is no oil needed to cook it, and it is all prepared within 30 minutes. The result? A tasty dish that does not disappoint in flavor, and still delivers all of the nutrients you need to fill you up and satisfy. Pair this with your favorite margarita on a great night where you are feeling adventurous.
So let's get down to the recipe! To start, here's the equipment that you will need: Saucepan
Spiralizer/Veggie Peeler
Cutting Board
Knife
For The "Pulled" Carrots: 2 lbs carrots 1/2 large onion
2 tablespoons lime juice 2 teaspoons cumin
1/2 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon oregano pink salt (to taste) For The Tacos:
Corn/Wheat Tortillas
"Pulled Carrot" Filling Shredded Lettuce Avocado Vegan Cheese of Your Choice/Nutritional Yeast Salsa
Start by slicing your onion very thin, and place it in the saucepan with 1/4 cup of water. If you are using a spiralizer, spiralize your carrots and then add them into the pan as well. If you are using a peeler, peel them and add them in. You could also just grate them if you prefer.
Add in the remaining "pulled carrot" ingredients, and turn the heat on to medium low. Cook for 20 minutes, covered. You will want to stir it, and check on it every so often, and add some additional water to make sure the mixture isn't sticking.
Once it's done, the carrots should be tender. Turn off the heat, and assemble your tacos however you like! I made mine with lettuce, avocado, nutritional yeast and chipotle garlic salsa.
Enjoy!
