• Posted by Califia Suntree on February 14th, 2011, 1:15 PM

    As promised, I tried out the “Taco Bell ratio” at home, combining 65% fake meat with 35% ground beef plus seasonings to make some tacos. I’m here to tell you, it was a thorough success! No carnivore could have ever told the difference; I’m a hater when it comes to fake meat, and I enjoyed every reduced-fat, mostly soy-and-wheat-protein bite. The vegan “meat” contains 1% fat (ground beef is 15% to 20% fat) with no cholesterol (the beef has 80 to 90 mgs. cholesterol), and, like the Taco Bell filler, is essentially soy, wheat, oil, and seasonings. Cooked with the beef, and seasoned even more, it was rich in umami and totally soothed my meat tooth. This is my new approach to all dishes involving ground beef, be they lasagne, meatballs or tacos, and I intend to repeat the experiment with a burger. Will it hold together or fall into a crumbly mess? Stay tuned!

    Meanwhile, here’s how I made the “beef-ish” tacos…

    To serve 2

    3/4 cup (roughly 6 ounces) organic ground beef

    1 1/4 cups (roughly 10 ounces) “meatless ground”

    2 teaspoons garlic salt

    1 teaspoon smoked black pepper

    Taco fixin’s (corn tortillas, guacamole, grated cheese, salsa …)

    1. Heat a heavy skillet over a medium flame. Brown the beef in the skillet, breaking it up with your spatula, until it is well-browned and cooked through.

    2. Add the “meatless ground,” garlic salt and smoked black pepper and keep cooking until heated through and well-combined.

    3. Enjoy your 65% vegetarian tacos!

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