Spicy soya chunk tacos with char-grilled peppers and bean rice

If I didn't manage to post this for Taco Tuesday, perhaps we can have a Taco Thursday? The week is almost over and I hope to have more time to write, post, comment and edit photos over the weekend. I don't have anything special planned, so maybe I'll actually manage.

Quickly back to the taco subject, before I have to go to bed. I normally always add cheese to tacos, but now for a change I wanted to make well seasoned vegan tacos. I chose chilli and smoke marinated soya as the main protein and added some rice with black beans to the mix. Then in order to add some colour and more smokiness, I char-grilled bell peppers to be added to the tacos.

Ingredients

1 cup dried soya pieces

1 tsp vegetable stock extract

1 cup red camargue and wild rice

1 onion

2 garlic cloves

Vegetable oil

1 can black beans

Salt

Ground cumin

Ground coriander

2 bell peppers

Fresh coriander

Taco shells

For the soya marinade:

1 tbsp smoked chilli paste

1 tbsp maple syrup

1 tsp liquid smoke

1 tsp vegetable stock extract

Method

Cook the dried soya pieces in water for a few minutes and add some vegetable stock extract to the cooking water. Then drain them. Prepare the marinade by mixing the ingredients and then mix it with the soya pieces. Cover and let marinade in the fridge for a couple of hours.

Chop the onion and garlic finely and start cooking the onion first in vegetable oil. After the onion is soft and browned, add the garlic and cook for a couple of more minutes. Then add the black beans to the pan. Cook the rice separately in water and once cooked, mix it into the bean mix. Season with salt, ground cumin and ground coriander.

Cut thin strings from the bell peppers and char-grill them on a grill pan until they have distinct grilling marks.

Put all the fillings into taco shells, season with fresh coriander and enjoy!

Your VegHog