Soy Stack

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

Vegetarian Tostada

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

  1. Cook the rice according to package directions. Add lime juice to taste and chopped cilantro. Stir to combine. Set aside.
  2. Combine corn, diced tomato, and chopped green onion in a bowl. Add salt and pepper to taste.
  3. 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.
  4. In a small saucepan, heat and stir refried beans until beans are hot and spreadable.
  5. Now, the building of the tostada:
  6. Spread a generous amount of beans on tostada shells
  7. Place a scoop of rice on top of beans
  8. Next, place the soy meat on top of the rice
  9. Add the corn salad, and a pinch of cheese, and top with shredded lettuce, avocado and salsa

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