Name: Plant Based Smash Tacos Vegan Vegetarian Healthy Easy 20 Minute
Cook time: 20 min
Total time: 20 min
Ingredients: 12 oz plant-based ground “meat” (such as Beyond, Impossible, or a pea-protein blend); 8 small corn or flour tortillas (street taco size); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon smoked paprika; Salt and black pepper to taste; 4 slices vegan cheddar cheese (halved); 2 cups shredded iceberg lettuce; 1/2 cup diced pickles; 1/4 cup finely diced white onion; For the Special Sauce: 1/2 cup vegan mayo, 1 tablespoon mustard, 1 tablespoon ketchup, 1 teaspoon pickle juice

Ingredients

Scale

12 oz plant-based ground “meat” (such as Beyond, Impossible, or a pea-protein blend)
8 small corn or flour tortillas (street taco size)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
4 slices vegan cheddar cheese (halved)
2 cups shredded iceberg lettuce
1/2 cup diced pickles
1/4 cup finely diced white onion
For the Special Sauce: 1/2 cup vegan mayo, 1 tablespoon mustard, 1 tablespoon ketchup, 1 teaspoon pickle juice

Instructions

Step 1: Preparation
Start by preparing your “meat” mixture. In a medium mixing bowl, combine the plant-based ground with the garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently with your hands or a spatula until the seasonings are evenly distributed. Divide the mixture into 8 equal-sized balls, roughly the size of a golf ball. While you are at it, whisk together the vegan mayo, mustard, ketchup, and pickle juice in a small ramekin to create your signature smash sauce.
Step 2: Cooking
Heat a large non-stick skillet or cast-iron griddle over medium-high heat. Place one ball of the plant-based mixture onto the center of a tortilla. Use your palm to flatten it slightly. Place the tortilla, meat-side down, onto the hot skillet. Use a heavy spatula or a burger press to smash the tortilla down firmly, spreading the plant-based meat into a very thin layer that covers the entire surface of the tortilla. Sear for 2 to 3 minutes until the meat is browned and crispy. Flip the taco over, immediately place a half-slice of vegan cheese on the meat side, and cook for another 30 to 60 seconds until the tortilla is toasted and the cheese is melted.
Step 3: Plating
Remove the hot tacos from the pan and place them on a serving platter. Immediately top each taco with a generous handful of shredded iceberg lettuce, a sprinkle of diced onions, and several pickle slices. Drizzle the homemade special sauce over the top. Serve immediately while the base is hot and crispy and the toppings are cool and fresh.

Cook Time: 20 minutes