Vegan Mexican-style Appetizer

Recipes

My mother recently hosted a friend for the weekend and, as she always does when we have guests, made a smorgasbord of her delicious cooking. I was tasked with making an appetizer plate of Mexican tapas to be served before the main course. I came up with this simple recipe using vegan minced meat, an avocado, taco bowls, store bought salsa, and a packet of taco seasoning. 

I started by heating the taco bowls in the oven at 170c (340f). As they warmed, I fried the faux minced meat in a pan and added the taco seasoning. After filling the bowls with the meat, I simply topped each one with a few avocado slices and salsa.

These turned out to be extremely popular at our table and they disappeared quickly. I’m not a huge fan of meat substitutes but in small quantities they can really hit the spot. They’re also a great way to hook non-vegans and give them a peak behind the curtain of a cruelty-free lifestyle that doesn’t sacrifice taste. 

This 10 minute recipe is a must for those having company over. Who said impressing people requires slaving away in the kitchen for hours?