During my seven years of vegetarianism, I ate my fair share of soy meat and other faux-meat products.
Since returning to carnivorism several years ago, I hadn’t dabbled in my old ways even once…until last night.
My vegetarian friend came over for dinner, so I decided to revisit Boca Ground Crumbles to create the ultimate Vegetarian Tostada. I concocted this simple recipe in my head, and the end result was just as good as I had imagined. I even managed to sneak the fake meat on to my husband’s plate; with the right preparations, it’s almost as good as the real deal.
Place a scoop of rice on top of beans
Next, place the soy meat on top of the rice
Add the corn salad
A pinch of cheese
Finally, top with shredded lettuce, avocado and salsa
What You Need
- 1 cup of jasmine rice, uncooked
- Juice of 1-2 limes
- ¼ cup chopped cilantro
- 1 can corn, drained
- 3 green onions, chopped
- 1 large tomato, diced
- 1 bag Boca or Morningstar Farms meatless crumbles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 10 drops of your favorite hot sauce
- 1 can vegetarian fat-free refried beans
- Shredded cheese
- - Chopped romaine lettuce
- - 1 avocado, diced
- - Salsa
- - Salt and pepper
- - 8 tostada shells
What To Do
- Cook the rice according to package directions. Add lime juice to taste and chopped cilantro. Stir to combine. Set aside.
- Combine corn, diced tomato, and chopped green onion in a bowl. Add salt and pepper to taste.
- In a frying pan, heat bag of meatless crumbles. Once the crumbles are heated through, add chili powder, cumin and hot sauce. Add a few tablespoons of water if needed. Stir until soy meat is evenly coated with seasoning.
- In a small saucepan, heat and stir refried beans until beans are hot and spreadable.
Now, the building of the tostada:
- Spread a generous amount of beans on tostada shells
- Place a scoop of rice on top of beans
- Next, place the soy meat on top of the rice
- Add the corn salad, and a pinch of cheese, and top with shredded lettuce, avocado and salsa