Steak Tacos with Creamy Sauce

These ‘Steak Tacos with Creamy Cheezy Sauce’ are completely plant-based using homemade Seitan Steak cooked in Chilli Taco spices alongside a Bean filling. These delicious Tacos are then topped off with a homemade Creamy Cheezy Sauce and homemade Guacamole. They are the perfect recipe for sharing or taking to a dinner get-together.

Steak Tacos with Cheezy Creamy Sauce

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I’ve been playing around a lot with this ‘fake-meat’ or ‘wheat-meat’ at the moment, and I would still like to clear up the fact that this isn’t because I want to eat me or miss meat, because meat has never been in my diet and will never be part of my diet, but I love experimenting with it and creating dishes that will appeal to everyone including meat-eaters, to try and convert them to the good side!




Before now, I would have used a store-bought fake-meat alternative if I were making these Tacos, such as ‘Quorn Steak Strips’ or another ‘Beef-type’ meat substitute that I could find in my local health food store. However, after discovering the phenomenon of ‘wheat-meat’, this has become my new go-to and once you have mastered the basics; which I think I now have after some time, it is easy to make your own ‘fake-meat’, which is great for those of us who want to know exactly what is in our foods, rather than buying it in a packet.

Some of the creations you see made with Vital Wheat Gluten are absolutely amazing and I think will shock any meat-eater due to the fact, they can look so scarily real! And these ‘Steak’ Strips are just one of the simpler ways it can be used to replicate meat without the cruelty. I have found the best way to cook these ‘Steak Strips’, is either by simmering the loaf in a broth for 45 minutes, or using the microwave method (cooking the loaf for 6-8 minutes) if you are in a hurry. Then resting the loaf overnight, and then the following day, slice it into ‘Steak Strips’ and finish them off by frying, baking or air-fryer; the latter is my favourite because it gives the Strips a nice crispy texture and is healthier without the need for oil to fry.




I’ve now made Taco’s with Cauliflower and Tofu, so now it was the turn of Seitan. This could be my favourite Taco filling yet, but don’t tell Tofu or Cauliflower. Maybe that’s because I’m fairly new to the Seitan game and Tofu and Cauliflower have been on my radar for a while, but don’t get me wrong, they all work beautifully, but Seitan feels a little more (I can’t quite put my finger on it) but real, substantial and like a small homemade achievement perhaps.

Steak Tacos with Cheezy Creamy Sauce

So these ‘Steak Tacos with Creamy Cheezy Sauce’ use store-bought Taco shells (purely because they were on offer at the time) but alternatively you can bake corn tortillas for a homemade Taco. Next comes the Bean filling which is a simple cooked mixture with Taco spices. Then the ‘Steak Strips’, which are made a day or two in advance, and tossed in Taco spices and left to marinate preferably overnight and then they are cooked further to create a crisp texture.

Whilst you are waiting for the components to cook, it is time to make the ‘Creamy Cheezy Sauce’ which is easy to make by blending all the ingredients in a food processor (I use my mini chopper) and blend until completely smooth. Then place a tbsp. vegetable oil in a pan and add the sauce, don’t touch it until it begins to bubble slightly around the edges, then give it a stir round the edges with a spatula and continue to heat through for a few minutes. Lastly, make your Guacamole by placing all the ingredients in a food processor (or mini chopper) and blend until smooth and creamy.

Assemble the Tacos, with the Bean filling, then the ‘Steak Strips’, and bake them in the oven for 3-5 minutes to warm through. Remove them from the oven and top each Taco with a good portion of ‘Creamy Cheezy Sauce’ and Guacamole. Scatter with some Fresh Coriander and serve with a side-salad.

Steak Tacos with Cheezy Creamy Sauce

If you like this recipe, you might like to try:

Oven-Baked Sweet Potato Quesadillas

Vegan Chilli Cornbread Pie

Loaded Sweet Potato Nachos

Beetroot and Bean Chilli




I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Steak Tacos with Creamy Sauce
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Mexican
Serves: Serves 2-3
Ingredients
  • 1 tbsp. oil (I use rapeseed)
  • 1 onion, peeled and diced
  • 1 clove garlic, minced
  • 1 bell pepper, de-seeded and diced
  • 1 tbsp. tomato paste
  • 1 can kidney beans or black beans, drained and rinsed
  • 1-2 tsp taco seasoning
  • bunch spinach (I use 4 cubes, frozen)
  • 1 loaf Seitan, sliced into strips, tossed in 2 tsp taco seasoning
  • 6 Taco shells or corn tortillas
Creamy cheezy sauce:
  • 1 block silken tofu, drained and rinsed
  • ½ cup salsa (store-bought or homemade)
  • ½ jalapeno pepper, de-seeded and sliced (or use a few slices from a jar)
  • 2 tbsp. nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½-1 tsp turmeric powder
  • Pinch salt
  • 1 tbsp. cornstarch and 3 tbsp. water, to create a slurry
Creamy Guacamole:
  • 1 ripe avocado
  • 1 garlic clove or 1 tsp garlic powder
  • ¼ onion, peeled and diced
  • ½ jalapeno pepper, de-seeded and sliced (or use a few slices from a jar)
  • 1 tbsp. lime juice
  • bunch fresh coriander
  • 1 large tomato or 4 baby tomatoes
Salad for serving
Instructions
  1. Pre-heat your oven to 350F/180C/Gas Mark 4. Set aside a baking tray or oven-safe dish.
  2. Start by making the Taco Bean filling, by adding oil to a saucepan, over a low-medium heat, add the onion and bell pepper and saute for 5-10 minutes until softened, then add the garlic clove and stir through for a minute.
  3. Next, stir through the tomato paste and then the seasoning until combined in the mixture.
  4. Then add your spinach with a splash of water to wilt it, stir through and let wilt for a few minutes before adding the canned beans. Stir through and set aside.
  5. Next, place the seasoned Seitan Strips in a dish, cover loosely with foil and bake until firm and crisp (I used my air-fryer for 15 minutes, so adjust accordingly).
  6. Meanwhile, make the Creamy Cheeze Sauce, by combining all the ingredients in a blender and blend until completely smooth, then heat a saucepan with a tbsp. oil and add the mixture, let it sit until the edges begin to bubble slightly, then give it a stir round the edges with a spatula. Let cook for a further few minutes, then set aside whilst you make the Guacamole.
  7. Make the Guacamole at the latest point to avoid browning; simply place all the ingredients in a food processor and process to desired consistency (I like mine smooth for this recipe).
  8. Then assemble the tacos, place some bean filling in the bottom and then top off with the cooked Seitan Strips, and place in the oven for 3-5 minutes until warmed and crisp.
  9. Remove from the oven, and add a few generous spoonfuls of Creamy Cheezy Sauce and Guacamole, and scatter with fresh coriander and spring onions, if desired.
  10. Serve ⅔ Tacos per person, with some side-salad.

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