Vegans everywhere have heard it, and most of us have heard it multiple times – “But where do you get your protein?!” I even got where do you get your protein-ed by a liver doctor just a couple of months ago! (For the curious, I stared at him incredulously and said, “Plants have protein. That’s where cows get it!”) So, obviously, the short answer is: plants. Plant foods offer more than enough protein to satisfy, with rare exceptions, the protein needs of most humans. Many plants even have more protein than animal sources! As vegans, we get our protein from pretty much everything we eat.
Sometimes, though, we want meals that pack a real protein punch, and there are a few foods we reach for when that’s the case – seitan and beans are two of the top choices! And bricklayer tacos, made with vegan versions of beef and bacon, are real protein powerhouses.
We decided to splurge on some porterhouse steak and hickory smoked bacon from The Herbivorous Butcher. Their stuff is just incredible, and we’re so lucky to be able to buy their products at Vegan Haven here in Seattle. We sauteed them up with two kinds of garlic (we use elephant garlic to replace onions in recipes, since onions are my nemeses), two habanero chiles, and oven-blistered tomatoes.
We folded that delicious mixture into homemade corn tortillas, also from Vegan Tacos!
We served them topped with spicy garlic carrots (canned by me, last autumn) and sprigs of fresh cilantro. On the side we had the most delicious borracho beans – from Eddie Garza’s incomparable ¡Salud! Vegan Mexican Cookbook – and wonderful corn on the cob, grown by one of our favorite farmers at our Sunday farmers market. In fact, all the produce and herbs in this dinner came from our farmers markets!
Can’t wait to eat the leftovers for lunch tomorrow!
Speaking of – ’til tomorrow, friends!