Enjoy our recipe Veggie Tacos with Baked Potato by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||4575 kJ (1093 kcal)|
knife, bowl, non-stick frying pan, oven, electric kettle, parchment paper, chef's knife, fork, spatula, cutting board, peeler, rolling pin, baking tray, Spoon, frying pan
Prepare vegan meat substitute according to the package instructions.
Finely chop the garlic and cilantro. Put the garlic, cilantro, tomato paste, and tomato sauce in a bowl and mix thoroughly.
Season the sauce with salt, pepper, and honey.
Peel the potatoes and cut into approx. ¼ in slices. Transfer to one side of a baking tray, drizzle with olive oil and mix well.
Preheat the oven to 350 °F.
Cut the onion and chili into rings. Cut the pepper into thin strips and place in a bowl with the vegan meat strips.
Add the olive oil, paprika powder, salt, and pepper to the bowl, mix well and spread evenly on the other half of the baking tray. Bake for 20 minutes until the soy meat and potatoes are crispy and brown.
In a bowl, mix the flour, salt, olive oil, and water. Knead until you get a smooth dough. On a floured countertop, roll out the dough into fist-sized circles.
Heat a pan over high heat without using oil and bake several flat cakes at a time. Turn the flat cakes when bubbles form and the bottom slightly browns.
Spread the cream cheese onto the tortillas, fill with the vegetables and vegan meat strips and serve with the tomato salsa and potato slices.
Enjoy your meal!