Vegan Tacos Food

EASY VEGAN TACOS

Easy vegan tacos image

Make these tasty vegan tacos with a smoky-sweet salsa and pack in all of your 5-a-day in one meal. Kiwi brings a moreish, fruity dimension to the salsa

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 13

Ingredients

175g pack baby corn
1 large red onion , sliced (190g)
1 red pepper , deseeded and roughly chopped
½ tsp cumin seeds
2 tsp olive oil
1large ripe kiwi , halved lengthways (110g)
1large tomato , halved (115g)
100g wholemeal flour , plus extra for rolling
1 large garlic clove
15g fresh coriander , chopped
1 tsp vegan bouillon powder
½ tsp smoked paprika
85g red cabbage , finely shredded

Steps:

Heat oven to 220C/200C fan/gas 7. Pile the corn, red onion and pepper into a large shallow roasting tin and toss with the cumin seeds and oil. Add the kiwi and tomato on one side of the tin and roast for 20 mins.
Meanwhile, mix 60ml water into the flour with the blade of a knife to make a dough. Knead briefly until smooth, then cut equally into four and roll out each piece on a lightly floured surface into a 16cm round tortilla. Cover with a tea towel to stop them drying out.
Remove the cooked tomato and kiwi from the tin and return the veg to the oven for 10 mins. Remove the skin from the kiwi and scoop the flesh into a bowl with the tomato, garlic, half the coriander, bouillon and paprika. Use a hand blender to blitz to a smooth salsa.
Heat a large non-stick frying pan, without oil, and cook the tortillas one at a time for a minute on one side and about 10 seconds on the other, until you see them puff up a little. Spread a tortilla with some salsa, top with cabbage and roasted veg, then scatter with the remaining coriander. Add a spoonful more salsa and eat with your hands.

Nutrition Facts : Calories 351 calories, Fat 6 grams fat, SaturatedFat 1.8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 20 grams sugar, Fiber 15 grams fiber, Protein 12 grams protein, Sodium 0.2 milligram of sodium

VEGAN TACO BOWLS

Vegan Taco Bowls image

Every vegan needs these easy and healthy Taco Bowls in their life! Loaded with a crunchy cauliflower walnut filling, homemade pico de gallo, creamy avocado slices and more, they're a hunger-crusher that you'll crave again and again.

Provided by Kelly

Categories Dinner

Time 25m

Number Of Ingredients 23

Ingredients

2 tsp avocado oil (or avocado oil)
1 cup walnuts (very finely chopped using a knife or process in a food processor until it resembles the size of crumbled ground meat)
1 1/2 cups riced cauliflower
2 tsp homemade taco seasoning
3 tbsp salsa, taco sauce or enchilada sauce
1/2 tsp garlic powder
salt + black pepper (to taste)
1 1/2 tbsp fresh cilantro (finely diced)
1 medium red onion (finely diced)
1 tomato (finely diced)
1/2 lime (juiced)
Fine sea salt (to taste)
2 cups cauliflower rice (you can use fresh cauliflower rice or frozen cauliflower rice but be sure it's been thawed and drained.)
1 cup shredded lettuce
1 large avocado (cut into thin slices)
1/3 cup Fresh pico de gallo
1 Persian cucumber (diced)
2 tsp pickled yellow radish (or sub with cooked corn kernels if not paleo, Whole30 or keto)
Fresh cilantro
1 lime (cut into wedges or slices)
2-3 Jalapeno slices (optional)
Red pepper chili flakes (optional)
Vegan shredded cheese or grain-free nacho chips (we like Violife and Siete. This is not Whole30)

Steps:

Make the vegan taco filling: Heat oil in a large skillet over medium. Add walnuts and cook until toasted for about 2-3 minutes. Add the cauliflower rice, taco seasoning, garlic powder, salt and pepper and salsa and cook for 7-8 minutes. Remove from heat and set aside.
Make the pico: Meanwhile, prep the ingredients for the salsa. Add all the ingredients to a bowl. Season with salt to taste and set aside.
Cook the cauliflower rice until soft and prepare the veggies by shredding the lettuce, cutting the cucumber and avocado into slices.
Build your bowls: Add the cauliflower rice, shredded lettuce, avocado, pico de gallo, cucumber, pickled radish and walnut filling. Top with some chopped fresh cilantro and red pepper chili flakes.

Nutrition Facts : ServingSize 1 serving, Calories 287 kcal, Carbohydrate 27 g, Protein 10 g, Fat 17 g, Fiber 12 g, Sugar 5 g

VEGAN TACOS

Vegan Tacos image

Vegan tacos, made with tortillas, black beans, avocado, and vegan sour cream, among other ingredients. Super healthy and filling.

Provided by Iosune

Categories Main Dish

Time 30m

Number Of Ingredients 15

Ingredients

2 tbsp extra virgin olive oil
2 15-ounce can of black beans (850 g), drained and rinsed, see notes
1 tbsp ground cumin
1 tbsp dried oregano
1/2 tsp garlic powder
1/2-1/4 tsp salt (optional), see notes
1/4 tsp ground black pepper
Dash of red pepper flakes (optional)
6 small corn or flour tortillas
1/2 cup corn kernels (70 g), canned or cooked
1 avocado, cubed
2-4 tbsp red onion, chopped
Lime juice to taste (optional)
1 batch of vegan sour cream (optional)
2 tbsp fresh cilantro, finely chopped

Steps:

Heat the oil in a skillet, add the beans and the spices (cumin, oregano, garlic powder, salt, pepper, and red pepper flakes), stir and cook over medium-high heat for about 3-5 minutes or until the beans are hot, stirring occasionally. Set aside.
Heat the tortillas according to package directions. I usually heat them in a skillet until they're hot.
To assemble the vegan tacos, just grab a tortilla and add some black beans first, then the corn kernels, avocado cubes, chopped onion, some lemon juice to taste, vegan sour cream, and finally, some fresh cilantro. Repeat this process with all the remaining tortillas.
Serve your vegan tacos with some nachos along with vegan cheese and mango salsa.
Best when fresh, you can store all the ingredients in the fridge separately. The black bean mixture lasts 4-5 days in the fridge if you keep it in an airtight container. You can freeze the bean mixture in an airtight container for up to 3 months. Thaw overnight in the fridge.
To reheat the bean mixture, place it in the microwave or on the stovetop over medium heat until warmed through. Add a little oil, water, or vegetable stock if needed.

Nutrition Facts : ServingSize 1 taco of 6, Calories 380 calories, Sugar 2 g, Sodium 504 mg, Fat 15.1 g, SaturatedFat 3.2 g, Carbohydrate 51.1 g, Fiber 11.5 g, Protein 12.8 g

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INGLEWOOD - VEGAN STREET

TACO TOOSDAY. $5 Tacos (dine-in only) 1/2 price shots of tequila. Wednesday. Nacho Average Wednesday. $5 OFF Nachos (dine-in only) $5 Draft & Sunny Cider Tall Cans. Thursday. Thirsty Thursday. $10 2oz Crafted Cocktail. Sunday. CAESAR SUNDAY. $10 2oz Caesars. $7 Micheladas. $7 1oz Caesars. $5 Virgin Caesars. FAVORITES. Lemon Tofu Bowl. Upstairs …
From veganstreet.ca

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EASY VEGAN TACOS | HOT FOR FOOD - YOUTUBE

it's so easy to make vegan tacos, filled with vegan meatless ground beef, vegan cheese, and other fresh veggies! It's one of our favourite foods that we love...
From youtube.com

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VEGAN FRIDAY - SCHOOLS.NYC.GOV

Vegan School Food Recipes to try at home! Mediterranean Chickpeas. Yield: 10 Servings. Ingredients. 6 cups Chickpeas (Garbanzo Beans) – If using canned, drain and rinse; 1 Yellow Onion – Wash, peel, small dice ; 5 Cloves of Garlic – peeled, minced; 1/8 cup Vegetable Oil; 1 Teaspoon each of: Salt, Black Pepper, Garlic Powder, Onion Powder, Paprika, Dried Basil; 2 …
From schools.nyc.gov

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25 MOUTHWATERING VEGAN TACO RECIPES - VEGETARIAN GASTRONOMY

From vegetariangastronomy.com

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57 VEGAN TACOS IDEAS IN 2022 | FOOD, VEGAN TACOS, VEGAN ...

The BEST Vegan Taco Meat Recipe! for meatless Monday or taco Tuesday! made with simple ingredients, Gardein Beefless Ground Crumbles, mushrooms, lentils and homemade taco seasoning. It’s ready in minutes! Perfect for tacos, quesadillas, nachos, burrito bowls and more! Nut free & protein rich. Tastes like the real deal!! No TVP, tofu or cauliflower! …
From pinterest.ca

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VEGAN TACOS, HEALTHY & INCREDIBLY DELICIOUS

Vegan Tacos Dish. Tacos have an extensive history. They arrived in the United States in 1905, as immigrants brought the recipe to Los Angeles. Tacos started as a popular Mexican street food in the city, as they were easy to eat on the go.. Today, Los Angeles, CA, is one of the most vegan-friendly cities in the United States. Because of this, it’s no wonder that the area …
From blog.amigofoods.com

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