Why You’ll Love This Recipe

• A versatile recipe that can be paired with different carbs and served in different ways
  
  

• Fast and flavourful, this recipe comes together in just 25 minutes.
  
  

• Meal-prep friendly protein base that can be eaten throughout the week
  
  

• Bold, rich flavors that will take care of all your cravings 

Ingredients for Vegan Mexican-Style Pulled Lamb

• Meaty Meat Lamb-ish gets gently torn apart into tender shreds and cooked down in a rich, indulgent sauce.
  
  

• The aromatics that start the recipe are our trusty onion and garlic.
  
  

• Tomato paste adds a layer of sweetness and acidity and cooks into a sauce together with dark chocolate and vegetable stock.
  
  

• The spices that we use in the recipe are chili flakes, smoked paprika, oregano, ground cilantro (aka coriander), and ground cumin. They are all commonly used spices in Mexican cuisine.
  
  

• Dark chocolate adds a deep, rich flavor, slight (unoffensive) sweetness, and creamy texture.
  
  

• Vegetable stock makes the Meaty Meat juicy and tender in just 20 minutes.
  
  

• Orange and lime juice add freshness and a kick of acidity. 

Equipment You’ll Need

• Cutting board

• Sharp knife

• Garlic press (or fine grater)

• Small bowl for making the spice blend

• Wooden spoon or spatula for stirring 

• Measuring spoons and cups 

• Kitchen scale 

• Large non-stick pan for cooking the vegan meat 

• Citrus juicer for juicing oranges and limes
  
  
  

How to prepare  Vegan Mexican-Style Pulled Lamb

1. Prepare your mise en place. 

Peel the onion and finely dice it. Peel the garlic cloves and crush them using a garlic crush. You can also finely chop them or grate them using a grater/Microplane, but keep in mind that grated garlic is more pungent than diced/crushed garlic.

2. Prepare the spice mix 

Mixing chili flakes, smoked paprika, oregano, ground coriander, and ground cumin. 

3. Shred Meaty Meat 

Remove Meaty Meat Lamb-ish from its packaging. Shred it apart with a fork or your hands, like our ancestors did. You can slice the piece of Meaty Meat into thirds if you want shorter shreds or keep it whole if you want longer shreds. 

4. Start cooking 

Heat neutral oil in a pan over medium heat. Once the oil is hot, add the onions and cook them for a couple of minutes before adding garlic.

5. Bloom the spices 

Add the spice mixture to the pan and cook it for 30 seconds. This process of heating spices in fat is called blooming the spices. The technique is used to extract the flavor. Once the spices infuse the oil, the flavors permeate the dish easier. 

6. Caramelize the tomato paste

Once the spices have bloomed, add the tomato paste and cook it for 2–3 minutes. minutes. The process of caramelization removes the ‘I just came from a can’ flavor and creates a rich base for the sauce.

7. Cook the Meaty Meat Lamb-ish

Add shredded Meaty Meat Lamb-ish into the pan together with vegetable stock, dark chocolate, orange juice, and lime juice. Lucky for you it only takes 20 minutes of simmering on medium heat to achieve a tender meaty texture and create a deep, rich sauce that will make you forget your name. 

8. Serve

When your Mexican Pulled Meat is ready, don’t hesitate. Serve it immediately with your favorite carb, sauce, pickles, and crunchy chaos. Eat with your hands. Make a mess.

Tips & Tricks

• Take time to caramelize the tomato paste. Thanks to this, naturally present sugars caramelize and naturally present glutamates activate. The result is a deep, rich umami flavor.
  
  

• This is a great meal-prep recipe to keep in your back pocket. Prepare it at the beginning of the week, keep it in the fridge for up to 5 days, and reach for it whenever hunger strikes. You can change it up and serve it with a different carby companion each day. This way you will not get bored of it.
  
  

• Use your favorite spice blend or chili. We use Chipotle in this recipe due to its smokiness but feel free to change it up.
  
  

• Use fresh orange juice and lime juice for the optimal flavor. 

FAQ 

Can I make this recipe gluten-free? 

Yeah! Just use gluten-free vegetable stock and chocolate and serve it with gluten-free tortillas or rice.

*NOTE: Juicy Marbles meats are not gluten-free certified, but we do not include gluten in any of our recipes.

What can I serve this vegan Mexican-style pulled Lamb? 

Stuff it in a burrito, wrap it in a quesadilla, spoon it over rice, or pile it over tortilla chips. 

Top it with:

• Vegan sour cream or yogurt 

• Thinly shredded red cabbage with lime juice 

• Cilantro/Coriander

• Pickled red onions

• Finely sliced radishes

• Avocado 

• Hot sauce 

Can I make this vegan dish spicier? 

Of course! Add extra chili flakes or spicy smoked paprika, fresh jalapeños, or your favorite hot sauce. 

What’s the best way to reheat Vegan Mexican-style Pulled Lamb?

For the best results, reheat the pulled vegan lamb in a non-stick pan over medium heat with a splash of water or vegetable stock to maintain moisture. You can also microwave it until hot. 

How long does this keep in the fridge? 

Store in an airtight container in the fridge for up to 3 days.