Vegan Taco Tuesday
I’m an avid
believer in Taco Tuesdays. If I’m being honest, tacos are probably my favorite
food. If I’m being really really honest, I’ve eaten some version of this recipe
every night for dinner this week. I’m all for convenient and delicious food,
and this recipe does not disappoint.
Not to
mention, I served these for a recent guest (who was omni, along with my omni
boyfriend) who seriously thought that I had made them a special meal with real
meat. So, if you’re into that kinda thing, this is the perfect recipe for you!
INGREDIENTS
·
1 bag of Gardein beefless grounds
·
½ cup So Delicious
vegan cheese shreds (I did cheddar jack)
·
6 crunchy taco
shells
·
1 green bell pepper,
cubed
·
½ of an avocado,
sliced
·
½ of a tomato,
sliced
·
Red onion, thinly
sliced
·
½ cup canned black
beans
·
Jalapenos to taste
·
Pinch of cumin
·
Pinch of smoked
paprika
·
Salt and pepper, to
taste
·
Vegan taco seasoning
(I used Simply Organic)
·
½ tablespoon of liquid
smoke (optional)
·
Whatever you think
goes on a taco! Go wild!
INSTRUCTIONS
1.
Pour ¼ cup of water and a tablespoon of olive oil in the pan. Heat
over a medium temperature. Combine half of a taco seasoning pack with the
liquid smoke. Remove the beefless crumbles from their package, and put in the
pan. Cover with lid and cook for 5-6 minutes, until crumbles are soft.
2.
In a separate skillet, add a small amount of oil, or spray with nonstick
spray. Add onions, bell pepper, and jalapenos. Mix in salt, smoked paprika, and
cumin. Cook for 8-10 minutes on medium high heat.
3.
Once the crumbles are softened, remove lid and cook for an
additional 5-6 minutes on medium high heat. Remove from heat once crumbles
start to blacken on one side.
4.
Once vegetables are slightly charred, mix in the black beans and
move skillet to a simmer to keep the food warm.
5.
Microwave shells for 30 seconds (or bake at 200 for 10 minutes.)
6.
Assemble your taco, and top with tomato, avocado, and vegan cheese
shreds
7.
Enjoy!
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