Vegan Tacos
Try this Vegan Tacos recipe, or contribute your own.
Try this Vegan Tacos recipe, or contribute your own.
- 1 onion, sliced
- 5 small eggplants sliced lengthwise
- 6 small or 3 large colorful peppers sliced lengthwise
- 4 cups broccoli flowerets
- olive oil drizzled
- salt (desired amount)
- 1 15 ounce can refried beans
- 1 package meatless alternative i use beyond beef beefy crumble
- 1 8 ounce package quick cook brown rice
- 1-2 romaine lettuce heads
- gluten free taco shells (they are not corn free)
- Carbohydrate 24.1696 g
- Cholesterol 0 mg
- Fat 1.3468 g
- Fiber 9.46399965286255 g
- Protein 10.2648 g
- Saturated Fat 0.14196 g
- Serving Size 1 1 recipe (364g)
- Sodium 120.12 mg
- Sugar 14.7056003471374 g
- Trans Fat 1.02648 g
- Calories 124 calories
Step-by-step
- Preheat oven 425 degrees fahrenheit
- In a large bowl, combine onion, eggplant, peppers, and broccoli.
- Coat vegetables with a couple tablespoons of olive oil and sprinkle with salt.
- Cover a large cookie sheet with foil and spread vegetables evenly on sheet.
- Cook vegetables on middle rack of oven for 12 to 15 minutes until browned, keep an eye on them to make sure they don't overcook.
- In the meantime heat refried beans, cook meatless alternative and follow brown rice cooking directions.
- Separate romaine lettuce heads into individual "lettuce cups." These will act like taco shells.
- Once everything is cooked, set up like an assembly line: Lettuce cups and/or tacos first, beans, meat alternative, rice, vegetables, then condiments.
- Time to enjoy!
My Favorite Weeknight Vegan Tacos
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. That's why I'm always on the lookout for quick, easy, and nutritious recipes that the whole family will enjoy. These vegan tacos are my absolute go-to for a satisfying and flavorful weeknight dinner. They’re packed with vegetables, protein, and flavor, and they come together surprisingly fast. I love how versatile they are too; I can adjust the ingredients based on what I have on hand and what my family is craving. Sometimes I add extra peppers, other times I'll throw in some corn or black beans. The possibilities are endless!
The best part? This recipe is completely adaptable to your dietary needs and preferences. You can easily swap out ingredients to fit your lifestyle. For example, if you're not a fan of eggplant, feel free to substitute zucchini or mushrooms. If you prefer a spicier kick, add some jalapeños or a dash of your favorite hot sauce. The beauty of this recipe lies in its flexibility. It's a blank canvas for your culinary creativity! I often use this recipe as a starting point and improvise based on what's fresh at the farmer's market or what I already have in my pantry. It's a testament to how simple, yet satisfying, home cooking can be.
What makes this recipe so special? Beyond its incredible taste and convenience, this vegan taco recipe offers a fantastic way to incorporate a wide array of vegetables into your diet. The combination of eggplant, peppers, and broccoli provides a diverse range of nutrients, vitamins, and antioxidants. The hearty refried beans add fiber and protein, keeping you feeling full and energized. And let's not forget the delicious meatless alternative – it provides a satisfying protein boost that rivals traditional ground beef. I personally love using Beyond Beef, but feel free to experiment with other brands or even lentils for a different texture.
The preparation itself is remarkably straightforward. The vegetables roast beautifully in the oven, developing a lovely caramelized flavor. While the veggies roast, I typically prepare the rice and beans, often multitasking to save time. Once everything is cooked, the assembly is a breeze. It's a great way to involve the whole family in the cooking process! My kids love to build their own tacos, customizing them with their favorite toppings. It’s a fun, interactive way to enjoy a healthy and delicious meal together.
Tips and variations:
- Spice it up: Add a pinch of chili powder, cumin, or cayenne pepper to the vegetables before roasting for an extra kick.
- Get creative with toppings: Experiment with different toppings like salsa, guacamole, shredded lettuce, dairy-free cheese, or pickled onions.
- Make it a meal prep staple: Prepare the roasted vegetables and rice ahead of time and store them separately in the refrigerator. Then, simply assemble the tacos when you're ready to eat.
- Use different shells: While I love using romaine lettuce cups, you can also use corn or gluten-free tortillas.
This vegan taco recipe is more than just a meal; it's a testament to the power of simple, healthy, and delicious food. It’s a recipe that embodies my approach to cooking: finding joy in the process, embracing fresh ingredients, and creating meals that nourish both body and soul. It's a recipe I’ll continue to make again and again, and I hope it becomes a favorite in your kitchen as well.
