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Vegetarian Taco Meat
By Chef Heidi Allison


1 1/2 cups Water
1 Dried Chipotle Chile
1 Dried Cascabel Chile
1 large Organic Roma Tomato
1/2 small White Onion sliced and separated into rings
1 clove Peeled Garlic
3 tablespoons Olive Oil
1/4 teaspoon Cumin plus a pinch
1/4 teaspoon Coriander plus a pinch
1 teaspoon Salt
1 cup Textured Vegetable Protein (granules bits or flakes)


Heat water in a 2-quart pot over medium heat until just simmering (not boiling), and add dried chiles.

Turn off stove, cover chiles with a small plate so that they are submerged, then cover pot. Let chiles soak for 20 minutes (and no more than 30 minutes).

Drain chiles, remove seeds and stems and set aside (reserve chile soaking water.)

Heat broiler and place tomato, onion rings and garlic on a jelly roll pan lined with foil and heat until golden brown and small black spots emerge.

Remove and add to blender along with chiles and purée until smooth. Heat olive oil in a 2-quart pot over medium heat until warm.

Add cumin and coriander and sauté until fragrant (several seconds), then add puréed chile mixture. Sauté for 1-2 minutes, stirring frequently.

Add 1 ½ cups of chile soaking water and salt and bring to a boil. Add vegetable protein and stir.

Remove from heat and cover. Let sit for 10-15 minutes, stir and serve.