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  • Hey, dudes, I'm Highland.

  • And today on highly cooking, I've got another special request, but several people ask for vegetarian and vegan meals.

  • So today I'm gonna show you how to make some veggie tacos.

  • We're gonna get his temp A and a bunch of delicious vegetables.

  • They're gonna be colorful and healthy and delicious.

  • And hey, what Tim pay, is it?

  • It's temp.

  • A for tacos.

  • What?

  • All right.

  • First, we've got a preheated skillet here.

  • I'm gonna add a tablespoon of oil, and we're gonna start salting some onions and garlic.

  • Well, I just want to get those a little softened over medium high heat.

  • And so this is Tim.

  • Hey, um, it's made out of soybeans.

  • It's, ah, sort of like cracked soybeans that are fermented and sort of mashed into a cake.

  • Um, the thing about Tim pay is that for some reason, the packages are always like a major pani asked.

  • Open.

  • I don't get it always like, double wrapped with all this plastic.

  • But anyway, it's, um it's about got the same protein as tofu, but it's a firmer texture, So tofu is a little bit like mushy for you.

  • You might like Tim pay.

  • It's got a little bit of, ah, cheesy kind of flavor to it cause it's fermented.

  • Um, but yeah, I don't know.

  • I like it.

  • I think it smells good.

  • People might think it's weird and you're right, and this is totally normal.

  • Looks awful.

  • This looks like worse than Romney.

  • This that's just from the bacterial cultures and stuff that they use in the fermenting.

  • Then we can start kind of crumbling this in to our skillet.

  • And another thing about Tim pay that's cool is that it absorbs a lot less oil than tofu.

  • If you don't do soy totally, just swap this out for like, two cups of cooked and drained beans.

  • I like kidney beans, but you kind of being that you like.

  • It's fun.

  • You got all your temp in there, just stern around.

  • We want to get it.

  • Try to get a little bit crispy, because that's nice, crispy things.

  • You're nice brown things.

  • You're nice.

  • I'm gonna make a little spot in the middle on, add just a smidge more oil and then add my dry spices.

  • And this is some cumin, some smoked paprika and some chili powder.

  • Another thing a lot of times you'll see in the store like, um, the soy Rizo and stuff like that.

  • Like already sort of flavored soy meat substitutes.

  • You will save a lot of money, probably in the long run.

  • If you just buy a plain old Tempe or tofu and dress it up yourself.

  • My heat down kind of forgot.

  • I had it on high.

  • They're going a little crazy.

  • A smoke alarm happened here soon, and I'm gonna add a couple tablespoons of tomato paste.

  • And this is gonna add a nice rich flavor and color and kind of like help this all sort of stick together, Cook this tomato paste until it gets a little bit caramelized, kind of turned darker brown.

  • Okay, now, you could probably just serve this, as is right now, But I'm gonna go ahead and and add some other vegetables.

  • So I've got some mince care.

  • It's some fresh corn that I cut off the cob.

  • I should You had a cut corn off the carbon Nike Moss Alan videos, so I'll put a link to that at the end.

  • Some dried shit talkies and I really like toe add dried mushrooms because it adds a nice new texture And some small diced poblano pepper, some red bell pepper or something would be really pretty, too.

  • And not quite a spicy is the I wanna know if you're making this with a little Suren.

  • Oh, it's so colorful.

  • Yeah, Pretty.

  • Okay, I'm gonna add just a touch of water.

  • A little bit of liquid amino acids.

  • You could use just some salt or some coconut dummy knows, or even some soy sauce.

  • Maybe get off fusion, okay?

  • And then use that water to clean off the bottom of the skillet and get all that toasty spices and to meet a pace that's kind of stuck to the bottom there.

  • Uh, and we're also rehydrating are mushrooms.

  • My posture is terrible trying.

  • Guys been doing my yoga.

  • Mr.

  • Etches.

  • Look, that's healthy.

  • I don't know if that's really means anything.

  • Okay, this smells fantastic.

  • Okay, my little song.

  • Little pap.

  • Okay, so we're just gonna let kind of let this cook down for about five minutes over medium.

  • He started every once in a while.

  • Just want to get those carrots a little bit cooked and the corn slightly softened, and, um and then we'll be ready to eat super fast.

  • Okay, so right before we serve, just squeeze it with a little bit of lime juice, writing it up a little, And then I've got some just a little bit burned.

  • 40 years, the way I like it.

  • Man's mia modeled hippie days.

  • Tim, pay doing the master cleanse.

  • Now I'm gonna top this with a little bit of avocado and some of my P could regale you Anyway, there is a delicious vegan vegetarian temp.

  • A taco for you.

  • I hope you enjoy this.

  • If you like this video, please remember to subscribe.

  • Make sure subscribe so that you get notified whenever I released a new video.

  • And also check out some other videos out Post a link to the key Wa salad and made last year.

  • It's delicious.

  • Vegetarian building too much.

  • I always do that.

  • It's really good.

  • I hope you like this video.

  • Please leave a question or a comment if you have things.

  • Something to say and I'll see you guys next time.

  • Thanks.

Hey, dudes, I'm Highland.

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