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3 Vegan Taco Recipes That Actually Taste Like Meat

What’s your food New Year’s Resolution? For lots of us, it’s gonna be about eating healthier and potentially going plant-based. Giving up tacos while attempting this cleanse is no easy task, but this trio of vegan taco recipes should help you get going.

vegan taco recipes

These vegan taco recipes are recreations of some of the top taco meats out there, but made entirely out of plants. The three different flavors are as follows:

vegan taco recipes

Suadero Mentiroso, aka “The Lying Suadero,” made from mushrooms,

vegan taco recipes

Yaca Carnitas, a spin on carnitas that utilizes jackfruit,

vegan taco recipes

And Hola, Soy Al Pastor. You can probably tell what the “pastor” is made from based on the punny name.

All of these vegan taco recipes are crafted to taste pretty close to their original forms in terms of flavor and texture. You might even be convinced you broke your New Year’s Resolution a little early, who knows?

All of the recipes and ingredients for these vegano tacos can be found at Northgate Market. There’s a full holiday cookbook available that includes these recipes, but you can also find them all below.

Each of these recipes makes 10 tacos.

vegan taco recipes

Suadero Mentiroso

10 Northgate corn tortillas
12 oz oyster mushrooms
Juice from 2 limes
1/4 tsp black pepper
1 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp salt
1/4 cup oil
2 onions, chopped
1 bunch cilantro

Step 1
Wash and dry the oyster mushrooms before pulling them apart. Place the pulled mushrooms into a bowl, and add lime juice, onion powder, garlic powder, and salt. Mix everything together to fully combine.

Step 2
Add oil in a skillet and set to a medium heat. Add your chopped onions, and saute until golden. Place in the marinated mushrooms, and cook for 10 minutes until the mushrooms go golden brown.

Step 3
Assemble the tacos by warming the tortillas and loading each up with the mushroom filling to your liking. Garnish with cilantro, onions, and your favorite salsa.

vegan taco recipes

Yaca Carnitas

10 Northgate tortillas
2 20 oz cans of jackfruit in water
1 tbsp cumin powder
1 tbsp paprika
1 tbsp salt
1 tbsp garlic powder
1/4 oil
1 bunch cilantro, finely chopped
2 onions, chopped

Step 1
Drain the canned jackfruit before shredding with your fingers or forks. Squeeze all the water out of the shredded jackfruit using a towel or cheesecloth.

Step 2
Heat oil in a skillet over medium-high heat. When hot, add the jackfruit, cumin, paprika, and garlic. Cook until the jackfruit is browned and slightly crispy around the edges.

Step 3
Warm the tortillas and add a large spoonful of cooked jackfruit to the center of each. Top with cilantro, onions, and your favorite salsa.

vegan taco recipes

Hola, Soy Al Pastor

10 guajillo chiles
4 7 oz cans chipotle chiles
1 tbsp garlic salt
1/4 tsp oregano
1/4 tsp black pepper
1/4 onion
1 8 oz bag soy meat
½ cup chopped pineapple chunks
1/4 cup oil
10 Northgate tortillas

Step 1
Bring a large pot of water to boil. Once boiling, add the soy meat and turn off the heat immediately. Let soak for 5-10 minutes before draining the water.

Step 2
Remove stems and seeds from the guajillo chiles by cutting in half. Place in a pot, and boil for 10 minutes. Once cooked, pour into a blender with the chipotle chiles, garlic salt, oregano, black pepper, and onions.

Step 3
Heat oil in a skillet on medium-high heat. Place in your soy meat and fry for 15 mins or until browned. Add the pineapple chunks, and cook for another 15 mins. Pour in the adobo sauce before cooking for a final 5 minutes.

Step 4
Assemble the tacos by warming the tortillas and adding a large spoonful of the cooked soy al pastor to the center of each. Serve with cilantro, onions, and your favorite salsa.

Created in partnership with Northgate Market

#foodbeast Cravings Fast Food Hit-Or-Miss News

Del Taco’s Delicious Shredded Pork Carnitas Have Returned Once More

Just when you thought you knew what you were going to have for dinner tonight, Del Taco makes a strong case for you to change your mind.

Back by popular demand, Del Taco’s fabled shredded pork Carnitas have made a return to all their restaurants for a limited time! And this time around, it comes in a flurry of new options: A brand new Carnitas Street Taco plate and Carnitas Wet Burrito, an Epic Carnitas Burrito or Carnitas Loaded Fries

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With so many options to try, and a limited time to do it, you’ll have to make multiple meal trips to your nearest Del Taco very soon.



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The Best Food At The LA Fair Is Actually A Vegan Taco

For a food lover, going to the fair can be a blast. Everything’s either deep-fried or wrapped in bacon. However, eating all that fried stuff really takes a toll on your body. That’s why we were delighted to discover the best tasting thing at this year’s LA County Fair was, in fact, a vegan dish.


This year, a booth called Plant Food For People shocked us with one of their dishes: a carnitas-style taco made with shredded jackfruit. It was arguably the tastiest dish there.

We tried a bite and honestly could not tell the difference between the taco and its porky counterpart. The shredded jackfruit are specially seasoned and thrown on the grill. Afterwards, the jackfruit is dressed up with a vegan Chipotle mayonnaise and coleslaw.

After ingesting a ton of fried foods on premises, this was a welcome surprise.

Owners Jeremy and Genise Castaneda said that they plan on opening a stand in Venice sometime in the near future. For now, you can find them slanging these delectable vegan jackfruit tacos at this year’s LA County Fair.

Features Hit-Or-Miss

An Ode To Fresh Carnitas

I approach Grand Central Market. Eyes open, stomach ready to be fed. With one step into the facility, my nostrils contract in shock. Hundreds of aromas float through the air, but there is one that has captivated me. I am no longer me, but an animal who has smelled the unmistakable scent of fresh flesh. I saunter cautiously throughout the establishment, wherever my body takes me. I am in full primal mode, deferring to the whim of my instincts.

Several creatures pass me, as the trance-like state that has consumed me is causing me to travel at a stoic pace. If I were lower on the food chain, I would have been trampled and devoured like yesterday’s meat. But I am no hyena. I am the Queen of the Jungle. Strong, careful, alert. Waiting to meet my reward. Ready to pounce, but only at the right moment.

I pass various other members of the Animal Kingdom acquiring their feed, the strong asserting their influence over the weak. Whoever eats first will reign supreme. I could be impatient like the serfs before me, but my inner lioness only wants the best, the freshest.

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With every pace in the right direction, my taste buds erupt in perspiration. My tongue is tingling. My body is engaged. Soon, I will succumb to the pleasure that awaits me.

Suddenly, I stop in my tracks. The target has been spotted. The sight that lies before me is pure magnificence. I praise my restraint for approaching prudently, without bringing attention others. Lionesses don’t share. Before me is a heap of fresh carnitas, picked from the bone mere moments before. It is a vision of grandeur unlike any other. The steamy, seductive mass burns into my retinas, an image that will never be forgotten.

I hold the carnitas in my hands. I can feel its energy, its purpose, its story. My thoughts amble slowly over the previous life of this flesh until my saliva overflows like a dam that has been comprised. I can’t wait any longer. Fervently, and with a profound hunger, I scarf the meat into my mouth. A familiar feeling of ecstasy washes over my being, but with an unprecedented intensity.

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I eat and eat until there is no more. I lick my chops, as my meal comes to a close. Sated, yet still hungry, for the next time we meet again.

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How To Turn Green Curry Carnitas Tamales Into A Pie

If you’re familiar with tamales—and we sincerely hope you are—you know that traditionally, they’re usually prepared around the holidays or for celebrating a special occasion (though we’ll gladly accept a tamale anytime, any place). What you may not be familiar with is the tamale pie.

A tamale pie has the flavorful power of a thousand regular tamales, give or take. And when you’ve got the power of a Green Curry Carnitas Tamale Pie in your hands—you’re basically a god. We’re giving you the gift of almost-immortality with this heavenly recipe for Green Curry Carnitas Tamale Pie, devised by Chef Keith Prante.

The key ingredient that really makes the dish out-of-this-world is a rich, all-natural Thai Green Curry cooking sauce from World Foods (you can find this and/or more of their sauces here).

Be careful who you share it with, though. You don’t want this kind of power getting into the wrong hands—aka, any hands other than your own!


Photo by Pete Pham


3 lbs Pork Butt

2 qts Dr. Pepper soda

1 onion

1 carrot

1 celery stalk

1 bay leaf

3 tbsp curry powder

2 cups cotija cheese

2 bottles of World Foods Thai Green Curry Cooking Sauce (available at Sprouts and Whole Foods)

Banana leaves

Salt and pepper

Basic Masa Dough (yield: 7 cups)

4½ cups masa harina, such as Maseca

3¾ cups cold water

1½ cups cold lard or vegetable shortening

1 tbsp kosher salt


Saran wrap

Aluminum foil

Roasting pan

Deep dish baking pan (9”x13”)

Shallow cooking sheet

Part I – Prepping the Carnitas

1) Sear well-seasoned Pork Butt in hot sauté pan until golden brown on all sides. Add in deep roasting pan with soda, veggies, and spices.

2) Place saran wrap and foil over pan and cook at 275F for 8 hours. After it is cooked remove from liquid and shred either with 2 forks or in a large table mixer with paddle attachment.

3) When fully shredded add curry sauce and stir until fully incorporated. Set in fridge until cooled.

Part II – Prepping the Masa

1) Combine masa harina and water in a large bowl and mix with your hands until ingredients are evenly incorporated and dough is moist throughout; set aside.

2) Combine lard or shortening and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until shiny and white in color, about 2 minutes.

3) Reduce speed to medium high and add dough in handfuls, letting it mix in before adding more, until all the dough has been added, about 2 minutes. Continue beating until ingredients are well combined and a smooth, soft dough has formed, about 1 minute more. Cover and refrigerate at least 1 hour or up to 2 days before using.

Part III – Cooking the Pie

1) Preheat oven to 315F. Cover the bottom of the baking pan with banana leaves and add half the masa putting it on the walls of the pan.

2) Add cooled pork and spread evenly across the pan. Use the rest of the masa to cover the pork then cover the masa with remaining banana leaves.

3) Place 9”x13” pan on baking sheet and place water in baking sheet. Cover with saran wrap and foil for 20 minutes.

4) Remove leaves cover in cheese and let rest for 5 minutes and serve.

Fast Food

This Is When Chipotle’s CARNITAS CRISIS Will Finally End


After months of uncertainty about whether carnitas will ever return to Chipotle, the fast-casual chain announced that the beloved meat will indeed return. Finally.

The pork protein was removed from restaurants earlier this year after the Chipotle discovered that its pork supplier was raising pigs in conditions that did not meet its standards.

Now, Chipotle has officially announced that carnitas will be returning to restaurants across the nation. Well, at least 90 percent of restaurants. The only exceptions to are restaurants in the Cleveland and Atlanta areas and both the Carolina states.

While Chipotle searched for a new, animal-friendly pork supplier, patrons were left with a hole in their hearts. Now, it looks like those holes will soon be filled with pounds upon pounds of carnitas.

The meat will return to Chipotle restaurants by the end of November.


Fast Food

Carnitas Will Finally Return To The Folds Of Chipotle Burritos


Chipotle fans experienced a devastating loss when the QSR announced that it wasn’t offering carnitas at certain locations anymore. The restaurant chain said in January that its pork supplier was raising pigs under inhumane locations. Because of this, carnitas offerings were halted.

Now, after pork-free months, it looks like the meat will be back and better than ever.

Thanks to a new UK-based supplier, Karro Foods, Chipotle announced that it’ll once again serve carnitas on the menu. CNNMoney reports that Chipotle has made it a goal to get pork from national suppliers. However, since conventionally-raised pigs haven’t been much of an option in the US, the chain bit the bullet and decided to look internationally.



Fast Food

FIRST LOOK: New Epic Fajita, Steak and Potato, and Chicken Chipotle Ranch Burritos from Del Taco


There was a time (pre-Google) when the word epic was reserved for only the vast and fantastical — battles against three headed dragons, not drinking for 48 hours straight and waking up Monday morning sans hangover. So with that frame of reference, let’s consider this important question: is it at all possible for a fast food burrito to be called truly, truly epic?

Damn straight.




FOODBEAST was invited out to Del Taco headquarters in Lake Forest, Calif. to preview the brand’s newest line of “Epic Burritos.” These dense, monstrous 18-ouncers will be hitting stores this Thursday, November 7, and we’ve got your first look.



The Epic Fajita Burrito: Your quintessential Mexican fajita plate wrapped up in Del Taco’s proprietary new tortilla. Features your choice of grilled chicken or steak, roasted vegetables, pinto beans, cotija cheese, rice, black beans, sour cream, and guacamole.



The Epic Steak and Potato: The ultimate drunk-time noms. Grilled carne asada steak, crinkle-cut fries, chipotle sauce, bacon bits, grated cheddar cheese, and sour cream. Our favorite by far, but can you really expect otherwise?



The Epic Chicken Chipotle Ranch: Grilled chicken, rice, chipotle and ranch sauce, bacon bits, grated cheddar cheese, lettuce, guacamole, and pico de gallo salsa. The freshest-feeling of the bunch, but a little cream-heavy thanks to both sauces.




The burritos cost $4.99 each and are available with a free medium drink for a limited time, 11/11 – 11/20. At 18-ounces, they’re about 2 ounces larger than Del Taco’s existing Macho Burritos, but considerably more luxe, with more unique and savory flavors, which we’re told could even expand or rotate in the future.

Fingers crossed for a carnitas fries version. Just saying.