VEGETARIAN TACOS
A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...
Provided by Kozmic Blues
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In large fry pan, heat oil over medium heat.
- Cook the onion, celery, red or green pepper, jalapeno, and garlic until softened.
- Add garbanzo beans, spices, and a couple tsp of salsa.
- Stir until heated through.
- I like to fit the taco shells in a baking pan, spoon in filling evenly into the shells and bake in a 300°F oven for 5 minutes or so.
- It helps the shells from falling apart when you take the first bite.
- Remove from oven and top with your favorite toppings.
Nutrition Facts : Calories 334.5, Fat 10.5, SaturatedFat 2.2, Sodium 589.7, Carbohydrate 51.7, Fiber 8.7, Sugar 3, Protein 9.4
MEATLESS TACO SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- For the dressing: Whisk up the Chermoula Sauce with the vinegar and vegetable juice. Store in the refrigerator until ready to serve.
- For the taco topping: Char the poblanos over a flame on a gas burners or char under the broiler until the skins are blackened all over. Place the peppers in a bowl. Cover and cool the peppers slightly. Then peel and seed the peppers, and chop. Reserve for later use.
- Heat the oil over medium-high to high heat, add the mushrooms and brown a few minutes then add the corn and cook until it starts to brown as well, 5 to 7 minutes more. Add the garlic, onions, oregano, chili powder and some salt and pepper. Cook until the onions are tender crisp, couple of minutes, then deglaze pan with the beer. Add the tomatoes and poblanos, and cook to just heat through. Turn off the heat and cool. Store in the refrigerator for a make-ahead meal. Reheat over medium-high heat until just hot through.
- To serve, line a serving platter, bowl or individual shallow bowls with the lettuce and fill with the warmed salad. Top with Tortilla Strips, cheese, peppers and scallions. Pour the dressing evenly over top and serve.
- Preheat the oven to 400 degrees F. Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick. Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin. Arrange on baking sheets in a single layer and bake until crisp.
MEATLESS TACOS
These meatless tacos are fast and easy to make and resulted from what was handy in the pantry and needing to have a good taco filling. Serve with lettuce, tomato, cheese, and sour cream, if preferred. Works great for taco salads too.
Provided by SUPERTROPE
Categories Tacos
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pan over medium heat. Add bell pepper, onion, and garlic; saute until tender, about 5 minutes. Add crumbles, pinto beans, water, and taco seasoning. Mix and cook until water evaporates and mixture is heated through, about 10 minutes. Serve in tortillas.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 52.4 g, Fat 19.9 g, Fiber 14.6 g, Protein 39.5 g, SaturatedFat 1.8 g, Sodium 1551.3 mg, Sugar 3.1 g
MEATLESS TACOS WITH VEGETABLE PROTEIN CRUMBLES
Make and share this Meatless Tacos With Vegetable Protein Crumbles recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Warm meatless burger crumbles in sauté pan.
- Add water and taco seasoning and bring to a boil. Simmer and stir until desired consistency is reached.
- Heat taco shells (or tortillas) according to directions on package.
- Dice tomatoes, shred cheese and lettuce, all to desired amounts.
- Pour two ounces of protein crumbles into shell, and add desired toppings.
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50 VEGETARIAN TACOS RECIPES EVEN MEAT EATERS WILL LOVE
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Author Alexa TuckerPublished 2017-07-27
- Roasted Cauliflower and Lentil Tacos from Cookie + Kate. In case you were looking for yet another way to use one of the most versatile veggies around, cauliflower also makes a pretty great taco filling.
- Crispy Avocado Tacos from A Couple Cooks. Important life rule: Always say yes to crispy avocado fries. Get the recipe here.
- Roasted Butternut Squash Tacos from Cookie + Kate. Butternut squash makes for a creamy, unexpected taco filling, while purple cabbage adds crunch and black beans provide protein.
- Blackened Zucchini Tacos from Well Plated. Zucchini and corn fresh off the cob make these tacos a stellar summertime staple. Get the recipe here.
- Crumbled Tofu Tacos from Connoisseurus Veg. This recipe also explains how to store tofu in your freezer, so you’re always 15 minutes away from taco time when you’ve got it on hand.
- Roasted Corn Tacos With Mango Slaw from Emilie Eats. These summery tacos use crumbled veggie burgers, but you can sub your meat alternative of choice. Get the recipe here.
- Lentil Walnut Tacos With Smoky Cashew Queso from Dishing Up the Dirt. The smoky cashew queso these tacos are topped with might just become your new favorite sauce.
- Grilled Zucchini Tacos from Spoon Fork Bacon. Enjoy the best of summer produce with these perfectly light veggie tacos. Get the recipe here.
- Baked Tofu Tacos With Chipotle Tahini Sauce from A Couple Cooks. The tofu in this recipe is marinated and then baked for a crunchy-on-the-outside, chewy-on-the-inside finish.
- Tempeh Tacos With Avocado Kiwi Salsa from Live Eat Learn. These look pretty much identical to traditional ground beef tacos in crunchy shells, except they’re totally vegan and are topped with avocado-kiwi salsa (!!).
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