Vegan Taco – Spicy Meat and Veggie Filling – Vegan Tacos Recipe

I don’t think I have actually had tacos before I made these. I pictured them being really messy with the taco shell breaking apart in your hands, but I am really glad I made these! Heating up the shells slightly kept them crunchy, but they didn’t fall apart as you ate them. The warm filling with the cold salad and avocado and tomato was a perfect combination. Definitely a winner! 🙂

Ingredients

Uncooked Ingredients

  • a few romaine lettuce leaves, shredded
  • 2 tomatoes, sliced into small pieces
  • 1/2 avocado, sliced into small pieces
Cooked Ingredients
  • shredded cabbage
  • 1/4 onion, diced
  • 2-3 garlic cloves, minced
  • 2 anaheim peppers, deseeded and diced (can use bell peppers instead)
  • 8-10 mushrooms, sliced
  • 1 package of Yves Mexican Style ground beef (vegan) or any other vegan ground beef
  • 1/3rd of a jalapeno, deseeded and minced
  • 1/2 tbs cumin
  • 1/2 tsp cayenne
  • 1/2 tsp chipotle chili powder (or regular chili powder)
  • handful of bean sprouts
  • 4 large pitted black olives, sliced
  • ground black pepper, to taste
  • optional: 1/4 cup salsa (The kind I used was jalapeno passion fruit salsa)
  • 1-2 tsp extra virgin olive oil
  •  low sodium taco shells
*What would have made these go from great to amazing would be if I had the ingredients to make vegan sour cream. Next time, I guess. 🙂
Super Fast Side Salad
  • mesclun
  • romaine
  • dried cranberries
  • slivered almonds
  • sliced mushrooms
  • sliced grapes
  • dressing: olive oil, apple cider vinegar and some minced garlic.

Directions

  1. Heat a non-stick skillet with the olive oil on medium-low heat. Add in the garlic and onion and saute for about 30 seconds. Add in the mushrooms, cabbage, peppers and jalapeno and saute for about a minute or two, occasionally stirring. Add in the veggie ground beef, bean sprouts, olives, salsa, cumin, cayenne and black pepper and stir. Cook for about 10 minutes or so.
  2. Shred the romaine and slice the avocado and tomato and place on a plate (or however you’ll be serving the tacos).  Once the uncooked and cooked ingredients are finished, you can heat up your taco shells slightly. Our oven doesn’t work, so we just dry-heated them in a clean skillet on medium-low heat on each side of the taco shell for about a minute and then let people prepare their tacos.
    Quick thrown together salad: mesclun, romaine, dried cranberries, slivered almonds, sliced mushrooms, sliced grapes and the dressing with olive oil, apple cider vinegar and some minced garlic.
Low sodium taco shells with only 3 ingredients.

Any leftover uncooked ingredients can be made into an instant salad and any leftover cooked filling can be added into a salad, eaten on its own, made into a sloppy-joe type of thing, eaten on crackers or chips… mmm. Getting hungry now.

Taking photos and adding this meal to the site was a complete afterthought, so I’m sorry the photos aren’t that great… looks like a bunch of lettuce, but I promise you it was so delicious!





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