Now these tacos...are a completely different story. After having incredible meatless tacos at two different veg restaurants I was totally ready to make my own. The result: refreshing, flavorful, plant-based tacos. Yum : )
I am almost positive that my omnivore taco-enthusiast mother would even love these. Verdict on that as soon as I can make them at home! haha. With a bit of planning ahead of time, this recipe can come together quickly and really fill you up without all the nasties in normal tacos. Just check out the nutrition facts!
Vegan Tacos
8-10 Corn Tortillas
Tempeh Taco "Meat" (below)
-or-
Lentil Walnut Taco "Meat" (below)
Sesame Lime Slaw (or whatever greens/veggies you desire)
Guacamole (example recipe below) or avocado slices
Vegan sour cream
Hot sauce/Salsa
Adapted from Oh She Glows
Serves 5.
Ingredients
1/2 cup lentils
1 1/2 cups water
2/3 cups walnuts, toasted
2 tbs olive oil
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper or red pepper flakes
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt
dash of black pepper
Bring water to a boil. Add sorted, rinsed lentils and bring to a boil. Reduce to a simmer, cover, and cook 30 minutes. Toast walnuts at 300F for 10 minutes. Process nuts, oil, and seasoning ingredients until finely chopped. Drain cooked lentils and add to walnut mixture. Process until combined. Add meat mixture back into pot (used for lentils) and cook on low heat until warmed through.
Nutrition Facts: 204 calories, 14.4 g total fat, 1.6 g saturated fat, 0 mg cholesterol, 7 g protein (14%), 21.8 mg sodium, 13.6 g carbohydrates, 6.9 g fiber, 0.8 g sugar, 25.3 mg calcium
Lightly adapted from Clean Green Simple
Serves 5.
Ingredients
8oz tempeh
1/2 cup water
juice from 1/2 lime
1 tbs apple cider vinegar
1 tbs tamari or shoyu (soy sauce)
hot sauce, to taste
1/2 jalapeno, diced
1 tsp minced garlic
1 tsp cumin
1 tsp chili powder
Directions
Mix all ingredients except tempeh in a bowl. Crumble tempeh into marinade and mix to combine. Let sit in the fridge for 30 min to an hour. Heat a skillet over medium heat. Add marinated tempeh and cook until the liquid is evaporated and tempeh is cooked.
Nutrition Facts: 135 calories, 4.9 g total fat, 0.8 g saturated fat, 0 mg cholesterol, 10.1 g protein (30%), 249.5 mg sodium, 12.7 g carbohydrates, 5.8 g fiber, 0.9 g sugar, 51.3 mg calcium
Serves 5.
Ingredients
2 very ripe avocados
juice of 1 lime
1 tomato, diced
2-4 tbs chopped cilantro
1 tsp minced garlic
pinch of salt
Directions
Mash avocado with lime juice. Add remaining ingredients and mix well.
Nutrition Facts: 135 calories, 11.8 g total fat, 1.7 g saturated fat, 0 mg cholesterol, 1.7 g protein, 43.9 mg sodium, 8.5 g carbohydrates, 5.8 g fiber, 1.1 g sugar, 11.7 mg calcium
Prepare meat(s), guacamole, and greens/veggies. Mix sour cream with hot sauce to taste (optional). Heat corn tortillas on a hot pan or in the microwave. Transfer to a plate and put on meat, then veggies/greens, then guac, and finish by applying sour cream mixture through a small hole in a baggie.
This recipe is extremely customizable so please don't feel restricted to these directions. Black beans and diced sweet potato would be great over the meat and there is no reason you can't just dollop on the sour cream and some salsa, etc.
Serves 5.