I received a free sample of Kikkoman Soy Sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with the contest. I was not compensated for my time.
There’s a reason tacos were the number one recipe in 2016 here on The Grateful Grazer. Tacos are quick, healthy, and (if you make ’em right) absolutely delicious too. My secret weapon for making the simplest of weeknight meals downright extraordinary?
Umami. That savory, brothy, meaty 5th taste that is not always so ubiquitous in vegetarian cooking. Sure, there are always mushrooms, but what if your fridge is fresh out? Thankfully, you probably have a less perishable (and just as delicious) umami bomb hanging out in your pantry already – Soy Sauce.
My favorite way to add savory flavor to plant-based dishes is to swap out the salt in my recipe for Soy Sauce instead. There’s still saltiness, but it’s that umami bomb that I’m really after.
A lot of my clients express concern over sodium in soy sauce – which I love, because I get to go into myth-busting mode. 😉 In fact, because it adds such depth of flavor (all that umami), we can use less without sacrificing any enjoyment.
If you’re still concerned about salt, try one of Kikkoman’s many lower-sodium options, like the Less Sodium Soy Sauce I used in this recipe. (Or the Less Sodium Tamari/Teriyaki for my gluten-free friends!)
These carrot tacos were inspired by carrot hot dogs(!) – tried one yet? I can’t wait to make them at my first 2017 Summer BBQ but for now, I’ll just be over here satisfying my carrot cravings with these umami-bombed tacos.
Winter’s not looking so bad after all. 😉
Dinner's a breeze with flavorful Carrot Tacos made with @kikkomankitchen Soy Sauce!Click To Tweet
- 4 large carrots, peeled and halved (horizontally to make 8 pieces that are about the length of your tortillas)
- 1 small red onion, peeled and sliced into 1-inch strips
- 2 tablespoons Kikkoman Traditionally Brewed Less Sodium Soy Sauce or Kikkoman Traditionally Brewed Soy Sauce (I used the Less Sodium version in recipe testing)
- 2 tablespoons grapeseed oil (or cooking oil of choice)
- 2 teaspoons cumin
- 1 (15 ounce) can drained and rinsed black beans
- 1 medium lime, zest and juice
- 2 teaspoons coriander
- ¼ - ½ teaspoon cayenne pepper, depending on spiciness desired (optional)
- 8 small tortillas, warmed if desired (I used combination of whole wheat and spinach tortillas)
- 1 diced avocado
- 1 chopped green onion
- Preheat oven to 400ºF and prepare a baking sheet. Toss carrots and onions with soy sauce, oil, and cumin and spread mixture on baking sheet. Place on center rack of oven and roast until carrots are tender, 25-30 minutes.
- In the meantime, prepare the black bean lime spread. Combine beans, lime, coriander, and cayenne (if using) in a large mixing bowl. Use a masher or fork to mash the beans and combine the ingredients until spreadable. (I like to leave a few whole beans for some texture.) Set aside.
- Spread tortillas on a flat surface and spread mashed black beans on one side of each. Remove vegetables from oven and divide equally between tortillas. Top with avocado and green onions and serve with more of your favorite taco condiments and toppings if desired. Enjoy!
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