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Recipe Detail Page


Vegan Fry Bread “Tacos”
Early Summer 2024
A popular Indigenous street-food dish, these “tacos” can be found at many Powwows. Traditionally made with beef, venison or moose meat, this version is fully vegan, featuring navy beans stewed with tomato. Instead of a tortilla, the base is crispy, pillowy fry bread, or bannock, which is also great for dessert, served warm smeared with maple butter.
Serves 6 to 8
FRY BREAD
4 cups (1 L) bread flour
2 tbsp (30 mL) baking powder
2 tsp (10 mL) salt
1 3/4 cups (425 mL) warm water, about 104°F (40°C)
Canola oil for frying
TOMATO BEANS
2 tbsp (30 mL) olive oil
1/2 large (about 9-oz) sweet onion, diced
2 cloves garlic, minced
2 tbsp (30 mL) taco seasoning
1/2 tbsp (7 mL) tomato paste
1 can (398 mL) diced tomatoes
1 can (540 mL) navy beans, drained, rinsed
Salt and freshly ground pepper to taste
TOPPINGS
2 cups (500 mL) thinly sliced iceberg lettuce
1 large tomato, diced
1 cup (250 mL) vegan “cheese” shreds
1/2 cup (125 mL) vegan “sour cream”
1. For the fry bread, combine bread flour, baking powder and salt in a large mixing bowl. Stir in warm water until a shaggy dough forms. Knead dough right in bowl, adding flour if sticky, until it comes together and forms a loose ball, about 5 minutes. Cover bowl and rest for 10 minutes.
2. While dough is resting, heat about 3 inches (8 cm) canola oil in a large, heavy-duty pot over a low heat.
3. For the tomato beans, heat oil in a medium saucepan over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add garlic, taco seasoning and tomato paste. Cook 2 minutes. Add tomatoes. Cook, stirring occasionally, for 5 minutes. Add beans and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until beans are hot and mixture has thickened, about 5 minutes. Add salt and pepper to taste.
4. Raise heat on frying oil to maintain a temperature of 350°F (177°C).
5. Divide dough into eight equal-sized balls. Working one at a time, flatten each ball with your hands into a 6-inch (15-cm) disc. Carefully add disc to oil and fry until golden brown, about 2 minutes per side. Carefully remove with tongs and drain on a paper towel–lined baking sheet.
6. To serve, equally divide beans over fry bread, then top with lettuce, tomato, “cheese” and “sour cream.” Serve immediately.
Serves 6 to 8