The Vegan Ferret

Vegan Food, Restaurants, Experiences from a Newly Vegan Ferret Lover


Vegan Huevos Rancheros (Including my Veggie Lentil Stew recipe!)

I don’t know about you, but I am always looking for ways to spice up my breakfast life.  Huevos Rancheros may be the thing I’ve missed most since going vegan.  The great thing about missing something is it inspires creativity!  And there truly is nothing we can’t have as vegans these days with all the innovative and exciting options out there.

These Huevos Rancheros were inspired by the buckets upon buckets of veggie lentil stew I made in my new slow cooker this weekend (thanks mom!), a snow day, and a brick of tofu.  Though this may seem like a process with many steps, it’s super easy and the stew part of the meal can be used for lunches, dinners, and frozen for the future.  I would make the stew a few days before you make the Huevos Rancheros to reduce the amount of work you have to do.  Plus it takes a bit of time in the slow cooker (6-8 hours).

Other than the stew, all you need is tortillas (I used whole wheat but let’s be honest, corn is always better), a can of vegetarian refried beans, tofu, onions, jalapenos, cilantro, nooch (nutritional yeast) and a few spices.  See – super easy!

So let’s get started with the stew.  I made the stew over the weekend as part of my meal prep for the week.


Veggie Lentil Stew 

Servings: About 10 (Don’t worry if you live alone!  Freezes well.)

What you Need:

3 cups Cooked Lentils

1 cup Vegetable Broth (make your own! I freeze leftover scraps of vegetables or veggies that are wilting and then throw it all in a pot of water and boil it for about an hour – add lots of jalapenos or serranos for a spicier broth)

1 14.5oz can Diced Tomatoes

1 15oz can Tomato Sauce

1 8oz package Portopello Mushrooms chopped

2 cups Celery chopped

2 cups Carrots chopped

1 Yellow Onion chopped

1 cup Grape Tomatoes chopped

1 Large Jalapeno chopped (add 2 if you like it spicy)

2 tbsp crushed Garlic

1 tsp Pepper

1 tsp Himalayan Pink Salt (way healthier than table salt -has nutrients in it you actually need!)

Fresh Basil

Putting it Together:

Throw it all in the crockpot and let it cook on low for 6 to 8 hours.  Voila!  It’s that easy!

Tofu Scramble:

What you Need:

1 14oz package of Tofu (pressed to remove extra moisture)

½ Tbsp Nooch (nutritional yeast)

1 tsp Chili Powder

Dash of Salt

Pepper to taste

Putting it Together:

Crumble the tofu in a skillet, add Nooch and spices, sautee until the excess moisture evaporates (about 5 minutes).

And now we can make our Huevos Rancheros!

Servings: Makes about 4 hearty meals

What you Need:


Vegetarian Refried Beans (I always add a bit of hot sauce, garlic, onion and garlic powder, dash of Himalayan Pink Salt, and cilantro to make them a tad tastier)

Tofu Scramble

Veggie Lentil Stew

Chopped Jalapenos or Serranos

Chopped Onion

Guacomole (if you prefer)


You could also add Toffuti’s better than sour cream.  I didn’t use it this time because I didn’t have any and I’m snowed in, but it is delicious, truly the icing on the cake!

Putting it Together:

Layer Refried Beans, Tofu Scramble, and Veggie Lentil Stew on a tortilla.  Top with Guac, chopped onions and jalapenos, and cilantro.  That’s it!  Enjoy!






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Baked Polenta Bites with Side Salad

The SO and I like to treat ourselves to a nice brunch most weekends and we egotistically think we do it better than any restaurant. My favorite type of brunch is a tapas style brunch and I always love a beautiful salad to accompany my main course. This weekend we did a super simple but super delicious and super pretty arrangement.  Here’s the recipe!
Baked Polenta Bites:

What you need:

  • 1  16 oz package of Polenta (typically found in tofu/ produce section)
  • Olive oil or olive oil spray
  • Toppings: whatever you like! We’ve done tofutti cream cheese with a cranberry relish for a sweeter treat in the past which was perfect, but this time we went more savory. Here’s what we used (not all together):
  • Tofutti cream cheese
  • Tofutti sour cream
  • Cilantro-Jalapeño hummus
  • Mozza Risella vegan mozz (note- this is the most realistic and delicious vegan mozz I’ve ever had. It’s texture is perfect and it melts beautifully. No nutty taste because it’s made from brown rice.)
  • Grape Tomatoes (halved)
  • Red Onions (chopped)
  • Radishes (chopped)
  • Serrano Peppers (chopped)
  • Green Leaf lettuce (chopped)
  • Parsley (chopped)

Putting it together:

  1. Preheat oven to 450 degrees.
  2. Spray down baking sheet/ pan with olive oil spray or rub down with olive oil
  3. Slice Polenta into roughly 1/4 inch slices. Lay out evenly on baking sheet/pan.
  4. Bake for 30 minutes. Flip Polenta slices halfway through.
  5. Choose your toppings!

Combos I chose:

  • Mozz, tomatoes, red onion, serranos
  • Mozz, radish, green lettuce, parsley
  • Cream cheese, radish, parsley
  • Cream cheese, hummus, tomato
  • Sour cream, salsa, onion, serranos

These are the combos I made because those are the veggies/ toppings I had in my fridge, but the possibilities are endless. Cilantro, basil, oregano, bruschetta, Kite Hill Ricotta, etc, etc. I could do this all day.


Side Salad:


What you need:

  • Green leaf lettuce (chopped)
  • Green Kale (chopped)
  • Carrots (sliced)
  • Celery (sliced)
  • Radishes (sliced)
  • Green Onions or Chives (sliced)
  • Grape Tomatoes
  • Parsley (chopped)
  • Balsamic Vinegar and Oil if you so choose

This is obviously pretty straightforward and you can put whatever you want in a salad, but I find this to be a nice combination for a refreshing and beautiful brunch salad.

Happy Brunching!



Vegan Vacation – Providenciales, Turks and Caicos 🇹🇨 

We had many people ask us if we were going to “cheat” on veganism for our vacation to TCI. We even had people suggest to us that we should. “Just eat fish while you are there.”  The answer is no, not for a week, not for a vacation, never.  We will never “cheat” on veganism. Because it’s not about health, it’s not about us, it’s about the other living beings that have to suffer for our meals. It’s about the populations quickly declining due to the appetite of humans. It’s about the environment falling apart because our need for animal flesh and products is too much for our beautiful, precious planet to handle. 

I’m not going to say it was easy to eat vegan in TCI and that we were extremely satisfied with every meal. But I can tell you that it was worth it to know we stuck to our values and didn’t stray from what we know to be right. Also, it wasn’t that hard and I don’t feel like we missed out on anything because we chose not to taste the conch- a TCI favorite.  Because we really had to do our research to find vegan options here, I wanted to make it a little easier for any other vegans heading out to the Grace Bay Beach area by sharing our meal experiences. (Hence my inspiration to write a blog post after many months of silence.)

Graceway Gourmet

First thing’s first, take a trip to the Graceway Gourmet grocery store to pick up supplies. Breakfast options for vegans are slim and you’ll want to grab some from the store. Surprisingly, the vegan section exists and is pretty great! We found pepper jack and Gouda Follow Your Heart cheese (our personal faves), peppered Tofurkey (also a fave), and Daiya cream cheese (meh but our only option). When you’re checking out hummus options, go with the store made rather than a brand. It’s about $5 cheaper and on par with the others. 

Big Al’s Island Grill

Though our Dining Guide magazine suggested the only vegan meal at Al’s was a “skinny wrap”, we couldn’t even find that on the menu. What we did find was a Vegetarian/ Vegan section on the bottom of the menu that offered three burgers- a black bean burger, a California-Quinoa burger, and a portobello burger. All can be vegan by asking for no cheese. We tried the black bean and Cali options and were very pleasantly surprised. These burgers were extremely satisfying and were perfect for when we needed to fill our bellies with something to soak up the immense amount of drinking we had done the night before. 

Retreat Kitchen

Retreat is a vegetarian and vegan cafe opened by two sisters after their success with a yoga studio (next door). This is exactly the kind of cafe non-veggies would expect to find when going to a vegan/ vegetarian spot. It’s cute and quaint, filled with overpriced goodies and supplements, and serves juices, avocado toast, and vegan baked goods. They also have a few items on the menu. They have a different soup and salad every day and sometimes a few extra items. We had a salad with roasted broccoli and lentil meatloaf with homemade hot sauce. I must say, as mad as I was about the prices, the salad and meatloaf were 👌🏻. They were beautifully plated and I wished I had my phone with me to take a picture (we spent this trip highly phone-free, thus the lack of pictures in this post). 


Okeanos is a juice bar and health food cafe with a great, friendly atmosphere. We had the toasted green goddess wrap (avocados, cucumber, spinach, pesto) twice because it was soooo good and they are open at 8am 😂. Tried a couple juices which were deliciously refreshing. They also had a hummus sandwich which sounded amazing but they were out of hummus when we tried to order it 😬. 

Garam Masala

This is an Indian restaurant with great service and it was hardly ever filled with people as far as I could tell. Plenty of veg options as Indian restaurants are apt to offer. Great samosas! Definitely a place to go for a nice dinner. 

Thai Orchid

Also good for a nice dinner. The Thai was not the best Thai I’ve had, but I do have a plethora of options being from the NYC area so maybe I’m just spoiled. I’d recommend Garam Masala over this place, but it’s good to switch things up. 

Somewhere Cafe

This was further away from us, about a 30 minute walk from Grace Bay Suites, where we stayed. Though the service was not great and it was the most money I’ve ever paid for Mexican food, the fajitas and guac were great and it’s right on the beach. Perfect atmosphere. Definitely sit upstairs if you can. 


As most vegans know, you can find the vegan option of fries most anywhere. 😂 

We had an amazing time on this trip and did not go hungry. Enjoy your time at TCI and be sure to check out Potcake Place to take a shelter puppy to the beach (and possibly fall in love and adopt!) and Iguana Island to see some local wildlife. 


Just Another Hipster Vegan Brunch Post

I know I post about brunch a lot.  I just feel much more passionately about brunch than I do any other meal.  Not only does it usually take place on a Sunday… a day for relaxation, comedy series or documentaries, walks through town, hanging out with my favorite person, doing WHATEVER I want… You know, one of the two days where I can sometimes be just Julie and do whatever Julie wants to do…. BUT ALSO there are endless options for a brunch meal (breakfast, lunch, tapas – you can really do anything).

Because I love brunch so much, I have gotten prettttttttty good at it and I’ve gotten used to enjoying brunch almost every Sunday, so I have to get creative to keep things exciting.  Today’s brunch consists of green grapes, Spanish olives, a light salad, and Crostini (though I was too lazy to make the pieces small so it looks more like toast).

What you need:


  • Grapes (I’m a green grape type of girl, but whatever color makes you happy)


  • Olives from Spain that your friend brought you back last time he visited (I get this might not be super realistic to everyone, but try to get a friend who visits Spain often because these olives are delish!)


  • Mixed Greens (salad)
  • Carrots
  • Green Bell Peppers
  • Scallions
  • Radishes
  • Roasted Garlic Infused Olive Oil
  • Mango Infused White Balsamic Vinegar

We got the oil and vinegar as a present from my lovely parents who purchased it from Seasons Olive Oil and Vinegar Taproom in Morristown, NJ.  You can order from their website though (yay!).  They have a ton of innovative flavors to get creative with in your cooking.


  • Sourdough Bread (sliced)
  • Tofutti Cream cheeese
  • Refried beans (add whatever you like to taste, I typically add garlic, cholula hot sauce, garlic powder and onion powder)
  • Jalapeno and Cilanto hummus (so we are super freaking lucky because a Wegman’s (click to see awesome pic justifying my excitement) just opened up 10 minutes from our house.  If you are unfamiliar with Wegman’s, it’s been a South Jersey thing for a long time and is starting to expand.  Basically the best grocery store ever.  I’ve never been so excited about a grocery store as I am about Wegman’s.  Trust me, it’s really that amazing. Anyways, whole point is that it was a Wegman’s brand hummus.  I’m sure there are other amazing choices for hummus to use as well.  You can even make your own!)
  • Diced Green Bell Peppers
  • Diced Red Onion
  • Sliced Serranos


And yeah, so the instructions basically consist of spreading each spread on the sourdough bread (cream cheese, beans, hummus), sprinking diced ingredients, and baking at 375 for about 10 minutes.  IT’S THAT EASY.  And so good.  My boyfriend thinks I’m this amazing chef now and it was really so easy.  See pic below for further evidence of the awesomeness of this easy, easy, satisfying, impressive brunch.

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Catskill Animal Sanctuary

A few months ago, I was wrapping up my final semester of classes (crammed them all into the summer semester to graduate by August) and overwhelmed with meetings, events, and campaigns at work.  It was one of those moments where I knew I was going to go completely insane if I didn’t get out of New Jersey soon.  Thus, on a whim, which is my usual way of doing things, I booked a long weekend for two at the Catskill Animal Sanctuary’s Homestead.  I was so excited to learn that it is a possibility to stay on the sanctuary itself!  I couldn’t imagine a better way to get away from society, reconnect with nature and animals, and reset, while simultaneously supporting a beautiful cause.

The weekend was finally upon us and I had Jeff awake at 5am, more excited than I had been in a very long time.  After kissing the babies goodbye, promising we’d be back soon, and giving them lots of snuggles, we hopped in my little red Mazda and shot up to our first stop, Garden Cafe on the Green, located in the cute, hippie, and perhaps a little (or perhaps a lot) gimmicky town of Woodstock, NY.  This was my first trip to Woodstock, as I’ve spent most of my life in the Southwest, and I immediately fell in love.  Though I could see it getting tiresome with the endless tourists and the not-quite-subtle weed references strewn throughout the town, I was blown away by the amount of vegan options.  On top of two or three fully vegan restaurants, every menu advertised as being vegan-friendly.  This combined with the concerts on the green and drum circles every Sunday, I could see myself moving away from all the NJ hubbub and transitioning to the laid-back lifestyle of Hudson Valley.

Our first meal up the Hudson did not disappoint.  Garden Cafe had a variety of options, all of them vegan.  Jeff went for an Italian Tofu Scramble with mixed vegetables and roasted potatoes and I went with my usual instinct and selected the Huevos Rancheros.  Though everything was excellent, I would have to say the best part was how perfectly done those potatoes were.  Just the right amount of crisp, seasoning, and perfectly soft (but not too) on the inside.  We raved about them for a good amount of time after.

Breakfast unfortunately came to an end when we scraped our plates clean and we wandered through Woodstock, stopped at a brewery in Kingston with vegan beer options, and headed over to check in at the Homestead.

Just on the outskirts of Saugerties, NY (another very cute town) the Catskill Animal Sanctuary opened up to us like a little piece of heaven.  The pictures explain better than words, but even those don’t do it justice.  Along with the serene landscape, there was an air of unity, acceptance, pacifism, and love.  I quickly felt all of the pressures of my life slip away as we checked into the Sanctuary and took a walk around the grounds.

Since we were staying at the sanctuary that weekend, the Homestead Manager invited us to attend what would usually be a sponsors-only event – Sunset Stroll.  This event took place in the barn on Saturday evening (the day we arrived) and included live music from Rootbrew (not too loud that it disturbed the animals), vegan hor d’oeuvres, beer and wine, short tours of the sanctuary, and even photography tips from the sanctuary’s volunteer photographer.  We had planned on taking part in the tours and photo tips, but somebody was being incredibly friendly and would not allow us to stop giving her pets and keeping her company.  How could we say no to the big beautiful blue eyes of Cricket, resident horse?  We spent most of the evening hanging out with her and enjoying the refreshments, which were to die for.  We were most obsessed with the deviled potatoes (what a great idea!) and I, admittedly, was quite fond of the rosé (though I’m typically a Malbec girl).

My favorite part of the evening, aside from meeting Cricket, was meeting Catskill Animal Sanctuary founder, Kathy Stevens.  She was warm and welcoming and had this calming sense about her that I could see reflected in both the humans and the other animals.  She took the time to speak to us on multiple occasions throughout our stay and her dedication to the CAS mission was prevalent.  It was after speaking with her about Cricket at the Sunset Stroll that we decided to sponsor Cricket (We would have adopted her, but we thought our landlord might be a little peeved).

The following morning, after taking a stroll around the sanctuary, exploring Saugerties a bit, and getting our fill of coffee, we greeted our Homestead manager, Erica, who started prepping breakfast for the B&B guests.  As we were awake and energetic, she let us help make the delicious vegan breakfast which consisted of a savory tofu scramble and mouth-watering pancakes.

Though the food was definitely something to write home about, it was the atmosphere surrounding the morning that truly captured my heart.  There were two other couples staying at the Homestead that weekend who we immediately connected to and spent our breakfast having vibrant conversations about the animals, sanctuaries, joys and challenges of being vegan, our love for Cowspiracy and our distaste for What the Health, and how nice it would be to spend Thanksgiving at the Homestead, surrounded by our newfound sanctuary family members, cruelty-free dishes covering the table.

We took a tour of the sanctuary later that day with an excellent tour guide, Rocky.  Young, vivacious, and exceedingly knowledgeable, Rocky introduced us to chickens that enjoy being cuddled, lounging pigs escaping the heat, grazing cows, and friendly turkeys.  We were even visited by a tribe of goats, strolling down the trail on their way to get some food and pets.  We learned the stories of every animal we met (though the two hour tour didn’t allow for a visit to all of the animals because the sanctuary has over 300 rescued animals!)  Each animal was rescued from a terrible life of abuse, neglect, and exploitation.  It was often difficult to listen to the devastating tales of their past lives.  At times I felt a few tears escaping from my eyes – tears of pain and anger, but also tears of joy, seeing these animals now living a life where they are cared for and loved.

At the end of the tour we were treated to a buffet of vegan samples, revealing to those who may not be vegan or who are new vegans the endless possibilities of a plant-based diet, whether someone is a top chef or more of a grilled cheese chef.  They also had an array of brochures and demos offering enlightenment on everything from vegan restaurants to the horror of factory farms.

The remainder of our trip comprised of exploring charming Hudson Valley towns, meeting friends at a brewery, dreaming about moving up to the Catskills and living a simpler life, and finally, meeting up with our new sanctuary friends from Portland, Maine in their suite at the Homestead.  We chatted about veganism among other topics – hiking, traveling, pets – and enjoyed beer they brought down from one of the many local breweries popping up in Portland.  I kept thinking about how nice it was to connect with and become friends with people we had just met.  Being a mostly introverted and socially anxious individual, I usually find it very difficult to speak comfortably with people I’ve just met.  Jeff even commented on how impressed he was with my extroversion.

Since going vegan, but even before, I have never felt more comfortable and accepted than when I was at the Catskill Animal Sanctuary.  Every person we met was a delight, from our fellow visitors, to our Homestead Manager Erica, to our tour guide Rocky, to the founder Kathy.  It was the perfect getaway – we were able to relax, be social, learn and grow.  I would recommend staying at the Homestead to anyone who lives the vegan lifestyle (and those wanting to learn more!).  Even though we may have spent a little more money than if we had stayed at a hotel, the experience was worth it and knowing that our money was helping the sanctuary and the animals was the best part.  I didn’t even feel guilty when I bought myself an array of gifts at the gift shop.  🙂

See you at the sanctuary!



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Southwest Summer Salad with Spicy Mango Pico Dressing

For the past few years, I’ve been simultaneously working full-time and completing my B.A. at night.  Last week, I took my final class and to celebrate my newfound free-time and the start of my new life, I decided to experiment with some of my favorite flavors and ingredients.  Thus was born the:

Southwest Summer Salad with Spicy Mango Pico Dressing

This flavorful dish is perfect for entertaining friends as it looks absolutely gorgeous with an array of bright colors and a variety of shapes.  It’s light, but satisfying, and can be done completely raw or with sautéed mushrooms on top to add some warmth and heartiness.


Southwest Summer Salad


What you need:

  • 1 bunch of Red Kale de-ribbed and chopped (de-ribbing is removing the leaves of the kale from the stem – red kale is sweeter than other kale, but the stem is very bitter and will make the dish inedible for most)
  • 1 cup Cilantro chopped
  • 1/2 Yellow Bell Pepper finely chopped
  • 1/2 Red Bell Pepper finely chopped
  • 1/3 cup Onions finely chopped
  • 1/3 cup Celery finely chopped
  • 1/3 cup Mango finely chopped
  • 1 Serrano or Jalapeno sliced sideways for garnish (see pic)
  • 1 Stripy Pepper – sliced sideways for garnish (see pic – If you can’t find one, I would use a yellow or red pepper)
  • 1 Red Cactus Pear aka Prickly Pear – sliced sideways for garnish (see pic)

Putting it Together:

  • Add Kale, Cilantro, Yellow and Red Bell Peppers, Onions, Celery, and Mango to large bowl.  Toss.
  • Top with Stripy Pepper and Serrano slices
  • Place Cactus Pear slices around the sides of the bowl (these are not particularly good to eat fresh – after presenting the dish, these can be taken away to be used for a jam, syrup, perhaps a margarita to stick with theme?)

That was easy!  Now for the pico dressing – also pretty easy 🙂

Spicy Mango Pico Dressing


What you need:

  • 1/2 cup Mango chopped finely
  • 1/2 cup Tomato chopped finely
  • 1/2 cup Onion chopped finely
  • 1/3 cup Celery chopped finely
  • 1 tbsp. Serrano chopped finely
  • 1/2 tbsp. Cilantro chopped finely
  • 1/2 Lime
  • Dash of Salt (to taste)

Putting it Together:

  • Mix Mango, Tomato, Onion, Celery, Serrano, and Cilantro in small bowl.
  • Squeeze Lime on top and mix.
  • Add dash of salt, taste, add more if necessary.

And you’re done!  The most time-consuming is chopping the vegetables.  Let me tell you an incredible secret, though.  If you’re short on time or feeling lazy, you can buy most of them pre-chopped.  Add sauteed mushrooms and homemade chips on top for an extra treat.  Enjoy!



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Vegan Korean Tacos

So my incredible boyfriend had the amazing idea and ambition to make vegan Korean tacos this week. He even made homemade fermented kimchi! These tacos were so good, we went back to the store a couple of days after the first go-around to get more tofu so we could make them again. The kimchi takes a bit of preparation and should be made a few days before the tacos so it has time to ferment. The first night we ate the kimchi as is without letting it ferment and it was still great, but I definitely noticed the difference the second time around and would suggest prepping the kimchi ahead of time if you think of it.

The rest is super easy! Marinated tofu with some finely chopped veggies (food processor all the way).

Anyways, my boyfriend and his brother were just discussing how annoying it is when you have to scroll through a long narrative before you get to the recipe sooooo I’ll just get to the (soy) meat and potatoes of this post.


What you need:

  • Large glass jar
  • 1 cabbage (we used 3/4 of the head)
  • 5 scallions
  • Brine – approximately 1 cup salt, 3 cups water
  • 1 pear
  • 6 radishes
  • 1 tbsp paprika
  • 1 tbsp red pepper
  • 1.5 inches ginger
  • 1/2 tbsp garlic

Putting it together:

  • Chop the cabbage and radishes into 1 inch strips
  • In a large bowl, combine brine, cabbage, and radishes. Use a plate or something similar to push down in the veggies so they are submerged in the brine. Let soak for 1 hour.
  • While you’re waiting for your cabbage and radishes, finely pulse the pear, garlic, 3 of the scallions, and the ginger in a food processor until they are finely chopped.
  • In a small bowl or cup, combine the paprika, red pepper, and a small amount of water (about 1 tbsp) to create a paste.  Add to the food processor with the other ingredients.
  • After an hour, drain the cabbage and radishes, keeping about 1 cup of the brine to pour over kimchi.
  • Chop the 2 remaining scallions and add to the cabbage and radish mix.
  • Add food processor mix to cabbage mix and mix thoroughly.
  • Pour vegetable mix into glass jar with a tight fitting lid, leaving about 1 inch of open space at the top. Pour cup of brine over veggie mix. Place in cool, dry place for 24-48 hours. We let it ferment for 36 and it was perfect.

Korean Tacos

What you need:

  • 1 brick of extra firm tofu
  • 1 cup chopped mushrooms (optional)
  • 1 jar Korean Bulgogi sauce
  • Kimchi
  • 1 tbsp olive oil
  • 1 tsp garlic

Putting it together:

  • Cut tofu in half (lengthwise), press under paper towels and something heavy for 15 minutes.
  • Optional Tofu Freezing for a less spongy texture: cover tofu with plastic and and freeze. Boil to thaw.
  • Chop into 1/2 inch cubes and place in ziplock baggy with mushrooms (if desired) and bulgogi sauce. Massage bag until all ingredients are thoroughly mixed in the sauce.
  • Let marinate for at least one hour (the longer the better).
  • Sautée ingredients on medium/ high with olive oil and garlic until browned.
  • Enjoy the most delicious vegan Korean tacos ever!