Vegetarian Taco Filling Food
VEGETARIAN TACOS WITH AVOCADO SAUCE
These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.
Provided by Jeanine Donofrio
Categories Main Course
Time 15m
Number Of Ingredients 19
Steps:
- Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
- Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
- Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.
VEGETARIAN LENTIL TACO 'MEAT FILLING' SUBSTITUTE (CROCK POT)
This taco filling is a healthier alternative to the meat version. I found this recipe on a "runners" message board where the posters were raving how much this tasted as good as a meat filling. I actually like it better than the fillings made with ground beef. It tastes great in taco shells on taco salads and anywhere you'd normally use a meat taco filling.
Provided by bdankanich
Categories Lentil
Time 8h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed.
- use as you would a meat taco filling.
Nutrition Facts : Calories 74.6, Fat 0.8, SaturatedFat 0.1, Sodium 143.6, Carbohydrate 12.8, Fiber 5.7, Sugar 1.6, Protein 4.8
VEGETARIAN TACO FILLING
This is a recipe I came up with looking for an alternative to using ground beef and a packaged seasoning mix to make a filling for tacos. It is completely vegan, and has successfully fooled both old fashioned meat & potatoes guys and hungry teenagers both.
Provided by JIAnACCOLAN
Categories Lentil
Time P3DT3h15m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- Saute onions in oil until soft and translucent. Add garlic and cook for another minute or two, but do not allow to burn.
- Add lentils and toss with oil and onions to coat. Add 4 cups of water and cook for about 30 minutes until the lentils begin to soften.
- Add canned tomatoes, seasonings, TVP and additional water and cook for about 30 minutes more.
- Remove from heat and stir in brown sugar.
- We serve this both in traditional tacos and over rice, topped with all the fixings - tomatoes, avocados, cucumbers, salsa, cheese, sour cream, hot sauce, etc.
Nutrition Facts : Calories 82, Fat 3.2, SaturatedFat 0.5, Sodium 199.3, Carbohydrate 11.9, Fiber 3.5, Sugar 2.5, Protein 3.1
VEGGIE TACOS
These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 tacos.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.
Nutrition Facts : Calories 430 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 770mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein.
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