4 years ago

Peach Chipotle Chick’n Tacos
[Vegan]

DE By: Dominique Ebra

Author Bio

Dominique Ebra is based in Miami, Florida, and is passionate about creating delicious vegan recipes... Read More

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Peach Chipotle Chick'n Tacos [Vegan]

Dairy Free

Vegan

Enjoy some juicy peaches as much as you can during the peach season (between May and late September), either as a snack, on top of your yogurt and granola in the morning, or as a dessert. But the possibilities don’t stop there, so give these sweet fruits a whole new... Read More

Ingredients You Need for Peach Chipotle Chick’n Tacos [Vegan]

For the Vegan Chick'n:

8 oz soy curls
1 tablespoon coconut oil
water to cover and soak the soy curls

For the Peach Chipotle Sauce:

1 tablespoon coconut oil
1 yellow onion, roughly chopped
1 garlic clove, minced
1/4 cup chipotle chili in adobo
2 ripe peaches, chopped
1 15 oz can of tomato sauce
sea salt, to taste

For the Taco Toppings:

3 cups red cabbage, thinly sliced or chopped
18 corn tortillas
2 peaches, thinly sliced
3 green onions, thinly sliced
fresh-squeezed lime juice
sea salt, to taste

For the Sunflower Seed Sour Cream (optional):

3/4 cup raw sunflower seed kernels soaked in water for 30 minutes, then drained
3/4 cup water
1 garlic clove
3 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
sea salt to taste

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How to Prepare Peach Chipotle Chick’n Tacos [Vegan]

Soak the soy curls in water for 10 minutes, drain, and set aside
In a large skillet over medium heat, add the coconut oil and the onion. Saute for about 5 minutes until the onion is soft and tender, then add the garlic and cook for another 2 minutes.
Then, add the chipotle chili and adobo sauce and the peaches and stir for a few minutes. Finally, add the tomato sauce and simmer on low heat for 20 minutes.
Transfer the sauce to a blender and puree on high until smooth. Set aside.
In that same skillet over medium heat, add 1 tablespoon of coconut oil, then add the soy curls and sautee for about 3 minutes.
Next, add the peach chipotle sauce back to the skillet and turn the heat to low. Simmer the soy curls and sauce for 20 minutes.
Add salt to taste once finished.
Meanwhile, prepare the sunflower sour cream by combining all ingredients into a high-speed blender and blending until creamy, slowly adding more water if needed.
Prepare the tacos by warming up the tortillas and adding red cabbage and slices of peaches. Top with the Peach Chipotle “Chick'n,” green onions, and the sunflower sour cream.