poblano peppers – The Vegan Rhino

For those quick nights when you want something delicious but simple, these soy chorizo tacos are amazing. With a couple of enhancements, you can really bring out the natural flavors of this dish without spending too much. This chorizo recipe is delicious for tacos, enchiladas, nachos, and plenty of other dishes.

Yield 4

Ingredients

1 Tbsp. avocado oil

1/2 cup finely chopped yellow onion

1/2 tsp. minced garlic

1/2 cup poblano pepper, finely diced

1 soy chorizo (I used Trader Joe’s)

1 Tbsp. chipotle in adobo sauce, minced

Directions

In a frying pan on medium-high heat, add oil and onions. Cook for 3-5 minutes and then add the garlic, poblano, chorizo, and chipotle chili. Cook for 4 minutes or until chorizo is lightly browned.
Serve chorizo in taco with cilantro, salsa, guacamole, or your choice of toppings.

Chef’s tip: Add a tablespoon or two of your favorite salsa to add depth to the flavor of the dish.

Its sizzlin’ and leaving a trail of smoke from your kitchen to the table where you and your hungry guests await the best vegan fajitas ever! This all time favorite is a sure winner that you should give a try. Packed with tons of flavor, nutrients, and color, this plant-based fajita recipe is a fun way to treat yourself this evening.

Yields 2-1/2 cups

Serves 2-3 people

Ingredients

1 (8 ounce) package extra firm tofu

1 medium red bell pepper, sliced

1 medium yellow pepper, sliced

1 medium orange pepper, sliced

1 poblano pepper, de seeded and sliced

1 medium onion, sliced

1 garlic clove, minced

1 tsp. cumin

1/2 tsp. dried oregano

1/4 tsp. smoked paprika

1-1/2 tsp. chili powder

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. ground black pepper

Directions

Combine seasonings together and set aside.
In a frying pan on medium high heat, add oil, peppers, onion, garlic, and sauté for 5 minutes. Add cubed tofu, seasoning, water and toss until well combined.
Cook for 2-3 minutes or until tofu is warmed through.
Serve immediately with tortilla, salsa, guacamole, and cheese.

Chef’s tip: For extra heat, add a slice jalapeño pepper when sautéing!