3 Ways to Dress Up Our Taco Filling

Posted by Sharon S on

One Taco Filling. Three Ways.

We need to taco-about how versatile the BBQ Mushroom Lentil Taco Filling by Komo Comfort Foods is.  Available in a package providing 3-4 servings, this plant-based taco filling can be so much more than just for tacos (if you want it to be)! It can be used in wraps, as a stuffing in sweet potatoes or used for the ultimate burrito bowl. Find out how below!

If this is your first encounter with the BBQ Mushroom Lentil Taco Filling, then you're in for a treat! This savoury, sweet and smokey vegan taco filling might just be the whole conversation at the dinner table (my truly honest, unbiased opinion).  It's made with only wholesome ingredients including a medley of enoki mushrooms, carrots, lentils, and onions all tied together with the perfect house-made, tangy BBQ sauce. The pulled enoki mushrooms are similar in texture to pulled pork  and once you try it, you might not even miss the meat if you are an omnivore or flexitarian! 

Pause. Can we take a second to appreciate that texture?  

Let's get into the recipes! Not only are all the following recipes options plant-based, they’re also packed with nutrients and fibre; surely to leave you full and satisfied. All mix-ins are suggestions only and can be customized to your liking. The ‘recipes’ are perfect for when you have leftover ingredients in the fridge from last night’s dinner prep and don’t know when you’ll be using again (hello, half-cut tomato). Each recipe is easy and will come together in under an hour. Great for those busy nights when you need an easy dinner idea, fast.  Even if you're not in a rush, these would be exceptionally good for adding some variety to vegan taco night!

What’s more is that you can prepare a few simple ingredients or recipes (guacamole, salsa, beans, corn, cashew queso, chopped cilantro) in advance and use them to mix-and-match with the main carbohydrate base (flour tortilla, sweet potato, cooked rice). It’s an excellent option for levelling up your meal prep without having to have the exact same meal at every lunch. Much of the flavour also comes from the wholesome aromatics and spices in the vegan taco filling itself so you don’t have to worry about adding too many spices to your other toppings! 

 It’s time to get creative! Here’s the roundup of 3 simple recipe ideas you can try with the taco filling that you won’t regret. I promise.

 

Hearty Taco Stuffed Sweet Potatoes

You absolutely cannot go wrong with anything that is ‘stuffed’ and these are no exception. If simple, effortless and taco lover describes you, then you’ll love these! Simply bake a few whole sweet potatoes in the oven, top with your desired toppings and enjoy to your heart’s content.

Ingredients

Preparation

1.  Preheat oven to 425F. Line a baking sheet with parchment paper or aluminum foil. 

 2.  Using a fork, poke holes all over the sweet potatoes. Bake for about 40-50 minutes until tender (a fork should pierce into the center easily)

3.  Cool the sweet potatoes slightly for about 10 minutes. 

4.  Cut each one in half lengthwise and about ¾ of the way. Fluff the inside with a fork, creating a space in the middle to add your toppings. 

 5.  Spoon the cooked taco filling over the sweet potatoes. Add desired toppings such as salsa, avocado, guacamole, cilantro and vegan cheese. Serve warm and enjoy!

Variation

Feeling adventurous? Instead of using sweet potatoes, try a variation in stuffed peppers, portobello mushrooms or even in cooked pasta shells.

Vegan Roasted Peppers BUrrito Bowl

Have a craving for Chipotle but want to create a satisfying version at home?  This one is for you! The bowls are bursting with colour from the tomatoes, corn, green avocado and cilantro that will get any veggie lover on board. The black beans add protein in addition to the lentils already in the Taco filling but you can switch this up with another type of topping or alternative like crispy tofu!

InGredients

  • 1 Komo BBQ Mushroom Lentil Taco Filling, defrosted and heated
  • Cooked rice of choice
  • 2-3 large bell peppers, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Suggested toppings: Sliced Lettuce, Corn, Black Beans, Salsa (see above for recommendation) or Pico de Gallo, Diced Tomato, Guacamole (see above for recommendation), Cilantro, Lime Wedges

preparation

1. Preheat oven to 400F. Line a baking sheet with parchment paper 

2. Place the sliced peppers on the sheet pan. Drizzle over the olive oil and sprinkle with salt. 

3. Roast the peppers in the oven for about 30 minutes until softened and the edges of some pieces start to darken. 

4. Let the peppers cool for about 10 minutes 

5. Assemble your burrito bowl! Layer sliced lettuce on the bottom and divide up the cooked rice, roasted peppers and desired toppings. Delicious and easy!   

Vegan Crunchwrap Supreme

There’s always something special about creating copycat recipes of a signature food. Why? Because you just might not go back to the original once you know you can make a good (and often healthier) version yourself! These are an open-invitation lunch idea to help clear extra sauces, roasted vegetables, or other ingredients in your fridge. The cashew queso is optional but adds a creamy texture that ties in the fillings together.  You’ll also love the extra crunch provided by the corn tortilla inside.

INGREDIENTS

  • 1 Komo BBQ Mushroom Lentil Taco Filling, defrosted and heated
  • 3-4 tostadas or corn tortillas*
  • 1 teaspoon vegetable oil, for skillet
  • For Cashew Queso (optional but recommended): 1 cup raw unsalted cashews, 2/3 cup water, 1 can (127g) chopped green chiles, 2 teaspoons taco seasoning
  • Suggested toppings: Black Beans, Shredded Lettuce, Salsa (see above for recommendation), Diced Tomato, Guacamole (see above for recommendation), Sliced Avocado

Preparation

1.  (Optional) To make the cashew queso sauce, blend all ingredients in a blender or food processor until smooth. 

 2.   Assemble the Crunchwrap! Using one flour tortilla and the smaller corn tortilla (or tostada) as a template, trace out a circle of flour tortilla in the same size as the corn tortilla. Set the flour tortilla circle aside. This will be the used as the ‘cover’ or bottom of the wrap. Nibble on the tortilla with the empty circle or toast and use as chips! 

 3.    Lay a second whole flour tortilla on a plate. Top with the warmed taco filling, beans, drizzle of cashew queso, lettuce, corn tortilla (or tostada), more cashew queso, salsa, sliced avocado/guacamole and any other fillings you desire! Finally, top with the circle flour tortilla from earlier. Starting from the bottom, make multiple folds/pleats toward the center to close the wrap and fillings. 

 4.  Heat 1 teaspoon of vegetable oil in a skillet and spread around evenly. Place the assembled wrap seam side down. Cook for a few minutes until a crust forms and turns golden brown. Flip and heat the other side. Repeat with the other tortillas. Cut each in half and enjoy!

NOTEs

*If you cannot find tostadas, simply take some corn tortillas and bake them in the oven at 400F for about 10 minutes until crisp.

And that's a wrap (pun very much intended)! 3 simple, easy, wholesome vegan recipe ideas to dress up the versatile BBQ Mushroom Lentil Taco Filling for your next dinner or vegan taco night.  If you try any of these or end up adding your own twist, please share in the comments below!

At Komo, we’re on a mission to share the love of plant-based foods and make plant-based meals a staple at every dinner table. We believe change can start with a single bite and through our comfort foods, we aim to make plant-based eating easy, wholesome and hearty. We recently launched our shareworthy plant-based Lasagna, Shepherd’s Pie, Chick’n Pot Pie, Bolognese Sauce and Taco Filling locally in Vancouver, BC.

 Connectwww.komocomfortfoods.com | Instagram @komocomfortfoods

Read more →

7 Things That May Happen When You Go Plant-Based

Posted by Jeffrey Ma on

Jeffrey and Fred cooking in the kitchen

Hi there! We are Fred and Jeffrey from Komo Comfort Foods! We are both vegan and believe plant-based eating is better for the people, planet, and animals.

Adya, Fred and Jeffrey

Fred has been plant-based for over five years whereas Jeffrey is approaching one year. We think everyone can incorporate more plant-based meals into their diet and aim to do so through our foods at Komo. We’ve compiled a snapshot of our experience and things we’ve noticed after going plant-based.

  1.  You may get many questions

 It is estimated that currently 3% of consumers follow a vegan diet, 5% vegetarian, 53% omnivores and 36% flexitarian. Therefore, plant-based eating is relatively new to many. Adopting a full plant-based/vegan diet can raise questions from others that see it as a major change. Being interrogated by family, friends or strangers is never enjoyable, but sometimes it comes from a place of genuine curiosity.


“I’m asked all the time – why plant-based? But I don’t mind it because I know my main motivation is because of the animals. Each question as an opportunity to share and educate others on the topic of plant-based eating and its positive impacts. ”- Jeffrey 

  1. You may learn more about nutrition 

A diet full of fruits and vegetables, legumes, nuts and seeds as well as complexed carbohydrates (i.e. peas, beans, whole grains which our body turns into glucose to use as energy) as well as some fortified foods or a good quality nutritional supplement (mainly for the B12) should be all a person needs to satisfy their nutritional requirements. Eating whole food while living a plant-based lifestyle will allow you to eat low fat and good fat, less calories, more nutritious food containing dietary fiber, folate, vitamin A, vitamin C. Your body will thank you.

“As for me, I am a health nut and I have taken the step to go plant-based first so my body would get more nutrients, more antioxidants to my cells, all 100 trillion of them stay at their optimal health. Plant-based diets are considered much higher in fibre, rich in nutrients and low in saturated fats, better for heart health and lowers the chances of having a degenerative disease. Being vegan also promotes the urge to read labels when buying food so we are more aware of the ingredients that we want to ingest… it did that to me!” - Fred

  1. Eating out may get harder

 Restaurants are adapting their menus with more plant-based options to accommodate the trend towards more plant-forward eating. From fast food to Michelin star restaurants, chefs and menus are adapting with the plant-based movement. However, eating out is still a challenge encountered by many choosing to adopt a plant-based diet. Gone are the days of just fries (in most cases), but there is generally a lack of options on most menus. 

 “Eating out is definitely much harder. When eating out with friends and family, I’ve found the need to research the place prior to know if there were options on the menu and even if there were, if they were good options that I’d be satiated with. It takes more prep work and sometimes this also means eating beforehand. Not being able to share foods with family and friends is also a change. Especially growing up in my culture, where food sharing is common at any meal occasion. At Komo, we hope to create share worthy plant-based meals that everyone can enjoy together.” - Jeffrey

  1. You may feel like you’re failing

Along the plant-based journey, there may be moments of frustration, exhaustion and a feeling that you’re failing. Veganism is going against the status quo and that can always be challenging. 

“I remind myself that the goal isn’t perfection, but that I’m making a conscious effort to better the planet and animals through what I choose to eat every day. If I unknowingly consume a product with dairy, I don’t beat myself up over it. I will just know better for next time. I don’t think we can expect people to go plant-based overnight and everyone has their own journey of education and discovery. It took me working in the plant-based food industry for ten years to make a strong enough connection to make the change.” - Jeffrey

  1. You may have more Energy and get Better Sleep 

Serotonin, tryptophan and melatonin which are all essential elements of sleep are found in many vegan foods. Melatonin for example is found in most nuts, goji berries and even tart cherry juice! Tryptophan is an amino acid found in oats, nuts and seeds and it is also used by our body to make serotonin and melatonin! Serotonin is found in soy products, nuts seeds, spinach and helps regulate mood, happiness and anxiety. 

“Since living the plant-based lifestyle, I sleep much better, yet I also have a lot more energy. More energy because it comes down to digestion. You see, digesting plant-based food is so much easier to digest and doesn’t use as much energy therefore most of the energy produced is shared throughout the body as opposed to just digestion! No more falling asleep after a meal!” - Fred

  1. You may be more connected to the food you eat

Choosing to be more plant-based changes your relationship with food from grocery shopping, cooking, eating to sharing food. This often starts with learning more about the foods we consume everyday and reading labels of our grocery items.

“As a food scientist, I’m already always reading food labels to know the ingredients in my grocery items. However, this is now the first thing I do when I see a new product on the shelf. Looking for the Vegan symbol and combing through the ingredients. Milk or milk ingredients are often in many unsuspecting products! Because of the lack of convenient options, I’ve also had to cook more meals and change how I cook to avoid animal products. It’s a constant learning process and I’m amazed by all the creative solutions to create truly satisfying vegan food. Through learning more about the food I eat and cooking more in the kitchen, I am definitely more connected to the food and where it comes from.” - Jeffrey

A baby and mother cow

  1. You may feel more compassion

“I went Plant based for health reasons, yet I have learned the way that animals are treated today in order to feed the world and now, I enjoy a completely vegan lifestyle. Going vegan, opened me up to empathy towards animals resulting in an overwhelming sense of compassion. 

Adopting a plant-based lifestyle opened up so many doors and information I didn’t know. Knowing where our food comes from and how it is made is very important, I have found. 

Looking back at my past, I have some remorse for sure. Being a former Executive chef of a very large restaurant where I bought thousands of kilos of chicken, beef, pork, salmon, halibut, … because it was on the menu I designed! I wish I could go back, change the menu. It can only be a dream. 

I won’t go into details here on how these animals are treated yet I now have so much compassion because I gave myself the opportunity to learn and make an informative decision on what the rest of my life will look like.” - Fred

At Komo, we’re on a mission to share the love of plant-based foods and make plant-based meals a staple at every dinner table. We believe change can start with a single bite and through our comfort foods, we aim to make plant-based eating easy, wholesome and hearty. We recently launched our shareworthy plant-based Lasagna, Shepherd’s Pie, Chick’n Pot Pie, Bolognese Sauce and Taco Filling locally in the Lower Mainland. 

Connect: www.komocomfortfoods.com | Instagram @komocomfortfoods

Read more →

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