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!
The Heavy Lifter
Eggplant dictates the structural success of this filling because its spongy cellular matrix absorbs significant oil before releasing moisture under intense heat. Roasting at 425 degrees Fahrenheit rapidly drives off water, collapsing those internal pockets into a tender morsel instead of a soggy mass. Spreading the sliced vegetables evenly on a foil-lined cookie sheet prevents steaming, ensuring proper browning occurs within the 12 to 15 minute window.
Texture and Moisture Control
Controlling water content separates a crisp taco from a soggy mess. Broccoli flowerets and bell peppers release steam rapidly during high-heat roasting, so overcrowding the baking sheet will trap that humidity and ruin the desired char. Meanwhile, warming the refried beans and plant-based protein separately prevents unwanted liquid pooling inside the gluten-free shells or lettuce cups.
Chemical Flavor Development
Maillard reactions drive the deep savory notes when plant proteins and roasted alliums brown under high heat. Sulfur compounds in the onions break down into sweet, mellow notes through caramelization, balancing the earthy bitterness of charred brassicas without added sugar.
