The Ultimate Guide to the Taco Plant

As the world lately seems to be on the road for more sustainable and eco-friendly food practices, many people and business want to go for plant-based diets to help nature but discover a different world in “taco plant” that keeps cooking for days. This article looks at the taco plant trend and why that matters by word-by-word explaining the story of its origin, its benefits and imparting some tips on how you can include it in your diet.

The Origins of the Taco Plant Concept

I call it the Taco Plant. More specifically, I suppose I should say ‘Taco without Plant’, since I don’t have a specific plant species in mind, just the notion of tacos from plants, or without animals. It fits into the context of our contemporary move toward plant-based eating, so-called because unlike our ancestors a thousand years ago, who were raised on the land, living with the soil and eating from their gardens, we are making a purposeful effort, consciously and with determination, to minimise our reliance on eating animals. Our mantra is: eat plants for your health. There are some who decry this human outrage as ecological suicide.

Plant-based tacos aren’t such a new idea, of course. Mexican cuisine has always been plant-driven – in fact, vegetables, legumes, and grains have been used as their own foods and as key ingredients by people throughout Mexican history to create flavour-rich, satisfying meals. But rather than simply preparing vegetable-based dishes alongside traditional animal-based food, the Taco Plant elevates this role by using only plant-based ingredients to create plant-based versions of traditional ingredients and preparations, which allows consumers to access the same gustatory, sensorial and psycho-social pleasure of ‘regular’ tacos. This approach has become extremely popular in the past few years as more and more people have found a desire for experiencing the pleasure and deliciousness of tacos but are opposed to its animal content.

Why the Taco Plant is Gaining Popularity

There are several explanations for why the Taco Plant has gained popularity lately. The heightened awareness of the environmental costs of animal production has sparked demand for more sustainable food. A recent study in the journal Science described how food production of plant-based foods generally requires less water, less land and produces fewer greenhouse gases than food production of animal-based foods. Given how many environmentally conscious consumers are willing to shell out their hard-earned cash on products they know are good for our pale blue dot (that’s Earth, in case you missed the reference), it’s not surprising that plant-based alternatives such as the Taco Plant are in such demand.

Aside from environmental issues, health is another reason why people flock to the Taco Plant. Studies have shown that a diet rich in plant foods is linked to decreased risk of obesity, hypertension, heart disease, type 2 diabetes, and certain types of cancer. The Taco Plant helps people to reach these goals, enjoying a tasty and filling meal, while not sacrificing health.

Additionally, many of the plants common to plant-based diets are highly versatile, meaning that opening a Taco Plant would put endless culinary possibilities at our hungry fingertips. Mushrooms. Jackfruit. Lentils. Black beans. Even beyond these obvious contenders, the world is full of plentiful and delicious plants that are already used to create satisfying, meaty dishes. On the plus side, this variety means that there would be something for everyone in a Taco Plant: vegans, those who have recently had an epiphany and are giving up meat and dairy products, and even those who used to be vegetarian but have grown tired of salads.

How to Create Your Own Taco Plant

Turning your own kitchen into a Taco Plant is a thrilling gastro-physical experience. And once you start exploring the multiple forms that a plant-based taco can assume, it becomes a rewarding nutritional experience, too. Below is a guide to some of the basics of the Taco Plant and some advice on preparing its main ingredients.

Choosing the Base: Tortillas

The star of the show is, of course, the tortilla, and corn tortillas are a tried-and-tested plant-based and naturally gluten-free option that goes with plant-based fillings perfectly. As well as being naturally high in fibre and essential nutrients, they can be used as a wholegrain, too, so you don’t need to worry about them being merely ‘starchy’. A soft tortilla-type option is wholewheat or other wholegrain flour tortillas.

Pep up your Taco Plant with a mix of freekeh and puy lentils Instead, go for a Taco Plant mix that includes different tortillas made from foliage such as spinach, sweet potato or cauliflower. It’s a nutritious and delicious base for your taco fillings that add an extra shot of flavour and colour.

Selecting the Protein: Plant-Based Fillings

The part of the Taco Plant that has real potential for creativity is … actually the protein! There are so many different plant-based ingredients that could be the ‘meat’ of your taco. My favourites are:

Mushrooms: Portobellos, shiitakes and oyster mushrooms have a hearty beefy texture and an earthy umami flavour, which goes well with spices and barbeque flavours. Sauté or grill them and pile into pita for a wonderful filling.

Jackfruit: Removed from its fibrous core and smothered with spices and sauces, this stringy, tropical superfruit is as similar to pulled pork as it sounds. It’s a very convincing taco filling.

Lentils: Legumes are a great substitute for meat because you can season and cook them like ground beef and they are high in protein, fibre and nutrients.

Black beans: This legume works well in Mexican dishes, and one cup of cooked beans will get you 15 g of protein and 16 g of fibre. Serve the beans mashed (as refried beans) or whole.

Tempeh and tofu: Both are high sources of vegetable protein. Tempeh is a block of fermented soybeans with a firm texture and a nutty taste. Tofu, which is made from bean curd, is also high-quality vegetable protein, more versatile than tempeh, and can also be marinated and seasoned to suit different tastes.

Enhancing Flavor: Spices and Marinades

The most important element of a culinary Taco Plant is your seasoning. Drawing on classical, Mexican seasonings, such as a combination of cumin, smoked paprika, chili powder and oregano take your plant-based fillings to the next level. Marinating your ingredients before cooking will also heighten their flavour and tenderness.

For instance, you can marinate mushrooms in soy sauce, lime juice and garlic for a savoury-umami kick, or simmer jackfruit in a smoky barbecue sauce for a tangy, meaty filling. Deepen your experience by playing around with different spice mixes and marinades.

Adding Freshness: Vegetables and Toppings

While the heart and soul of the taco are the meat and spices, no taco is finished without a selection of fresh vegetables and toppings. Tacos should be made with a wide variety of fresh, vibrant, seasonal vegetables, for taste, texture and goodness. Potential vegetable options include:

Avocado: Sliced or mashed, avocado adds creaminess and healthy fats to your taco.

Tomatoes: Diced tomatoes or salsa will punch up some juiciness and acidity to temper the richness of the filling.

Onions: Red onions or scallions add zing and acidity.

Cabbage or lettuce: Shredded cabbage or lettuce offer a light, fresh crunch that works as a low-calorie, nutrient-dense garnish.

Cor Ok, it’s cilantro. But fresh coriander, as it’s sometimes called out of respect, is the classic herb for your taco. It is bright and full of lemony citrus; but note the lower-case ‘lemon’ here, because it’s not the same as lemon. (For lemon, or lime, get those ingredients, and we’ll see you later.)

Finishing Touches: Sauces and Salsas

The last step for your Taco Plant is that you get to drizzle it with any sauce or salsa you please. There are so many flavourful options available! Here are some ideas to get you started:

Salsa Verde: The cool and citrusy green salsa made of tomatillos, jalapeños and cilantro. A nice zesty side dip for your taco.

Guacamole: A thick mixture of avocados mixed with lime juice and spices. The perfect topping for any filling – super creamy and satisfying.

Pico de Gallo: A chunky tomato-based salsa made from diced tomatoes, onions, fresh jalapeños, and lime juice – tangy, chunky freshness.

Vegan Sour Cream: Made from cashews or tofu and served with a little lime juice, this taco creaminess and tang substitute is dairy-free.

Sprinkle with hot sauce Spice lovers, add a few splashes to your Tacos de Hierba for even more heat.

The Environmental and Health Benefits of the Taco Plant

Aside from being a tasty meal, the Taco Plant provides generous environmental and health fringe benefits. Instead of using ingredients from animals, plant-based foods contribute to environmental sustainability. It takes less water and land to grow plants than to raise animals for food. In fact, vegetarian diets generate fewer greenhouse gases than meat-based diets, which cause global warming to worsen.

From the point of view of health, however, the Taco Plant could be considered a lean, green, efficient, plant-based machine. Plants can be nutrition powerhouses, providing vitamins, minerals, fibre, and antioxidants for our health. A plant-based diet, rich in fruits, vegetables, legumes and whole grains, has been linked to health outcomes such as reduced risk of chronic diseases, proper digestion, and a healthier body weight.

Furthermore, the Taco Plant represents important ethical considerations regarding the welfare of animals. After all, when you eat these delicious tacos, you will be eating nothing besides plants, which means that you are refraining from consuming an animal. Of course, this is not the only ethical consideration that underlies many people’s growing focus on plant-based diets; many seek ethically sound food choices.