Portobello Tacos

  • Vegan taco Tuesday never tasted so good! These marinated mushroom pack the flavor! You can use lettuce leaves or taco shells – do what works for you!
  • Mushrooms:
    • 1 lb portobello, sliced thin
      1/2 c olive oil
      4 tbsp liquid aminos
      1 tbsp lime juice
      2 cloves garlic, minced
      1 scallion, sliced thin
      2 tbsp chopped cilantro
      1/2 tsp red chili flakes
      1/2 tsp cumin

    For Serving:

    • Butter lettuce leaves or taco shells
    • Roasted pumpkin seeds
    • Avocado, sliced thin
    • Salsa

    In a bowl whisk together all the mushroom ingredients, add mushroom and marinate for 15 minutes.

    Preheat oven to 425. Roast mushroom on roasting pan. Bake for 20 minutes. Toss mushrooms with marinade again.

    Serve with lettuce leaves, avocado and salsa.

    Serves 4.

    Skillet Taco

    This is a quick and easy one skillet meal! I used vegan meat, but use beef or turkey if that’s your jam. This one is inspired by What Gaby’s Cooking with some vegan modifications.

    • 1 tbsp oil
    • 1 onion, sliced thin
    • 3 bell peppers, diced
    • 1 lb vegan or ground meat of choice
    • 1 packet Taco seasoning
    • 1 14oz can fire roasted tomatoes with chilies
    • 1 c frozen corn
    • 1 can black beans, rinsed
    • Vegan shredded cheese
    • 1 avocado, diced
    • 3 green onions, chopped
    • Black olives, sliced

    Combine onions, peppers and oil in a 12 inch skillet and cook over medium heat until soft, about 5 minutes. Stir in “meat” and seasoning and cook until brown or heated through. Add tomatoes, corn and beans and cook over medium heat for 19 minutes, stirring a few times.

    Scoop into bowls and top with cheese, avocado, green onions and olives.

    Serves 4 – 6.

    Walnut Tacos

    Vegan tacos that are so quick and easy you won’t believe it!

    • 1.5 cups de-shelled walnuts
    • 1 tsp garlic powder
    • 1/2 tsp cumin
    • 1/2 tsp chili powder
    • 1 tbsp soy sauce or coconut aminos
    • 8 Taco shells 

    Toppings

    • 1 head romaine, chopped
    • 1 bunch of green onions chopped
    • 1 avocado, sliced

    LIME CASHEW SOUR CREAM

    • 1 C cashews soaked at least 10 mins in boiling water
    • 1/3 c water
    • 2 Tbsp lime juice
    • 1 Tbsp Apple cider vinegar
    • Pinch of salt
  • Place walnuts to a food processor and process until mixture is kind of “meaty” and add seasonings and pulse to mix.
  • Fill taco shells with walnut mixture and top with toppings of choice
  • To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency
  • Top tacos with sour cream and enjoy!
  • Makes 8 tacos.
  • Taco Salad

    This is vegan, feel free to use cheese and chorizo if your not vegan. This is perfect for a frantic taco Tuesday!

    • 6 oz soy chorizo
    • 2 cans black beans
    • 2 jalapeños, dice
    • 1 onion, sliced thin
    • 2 cloves garlic, minced
    • 2 bell peppers, diced
    • 2 tsp cumin
    • 2 tsp oregano
    • 4 green onions, chopped
    • 1 head romaine, chopped
    • Olives, sliced
    • Vegan Mozzarella, crumbled
    • 1 avocado, diced
    • Salsa
    • Hot sauce

    In a large sauce pan, cook chorizo over medium heat, add onions, garlic, peppers, cumin and oregano, cook for 5 minutes, stirring occasionally. Add beans, reduce to low and cook 20 minutes, stirring a couple times.

    Diced lettuce among plates, tops with beans, olives, cheese, avocado and salads.

    Serves 4.

    Buffalo Chickpea Tacos

    These vegan tacos are amazing and perfect for a weeknight dinner!

    • 1/3 c wing sauce
    • 2 1/2 c drained, rinsed Chickpeas
    • 1 recipe vegan ranch
    • Olive oil
    • 2 peppers, sliced thin
    • 1 onion, sliced thin
    • 8 oz baby spinach
    • Tortillas
    • Sliced avocado

    Place Chickpeas and wing sauce in a small pan over medium heat and bring to a simmer.

    In a large pan, heat some oil and cook the peppers and onion until soft over medium heat. Add the spinach and cook till wilted.

    Warm the tortillas.

    Divide the pepper mixture amount tortillas, top with Chickpeas, ranch and avocado.

    Serves 4.

    Pantry Tacos

    This recipe for tacos literally came from what I had on the shelf! These are vegan if you use vegan cheese.

    • 1 can fire roasted tomatoes
    • 1 can black beans, drained
    • 1 can fire roasted chilies
    • Olives
    • Sliced avocado
    • Sliced red onion
    • Cheese of choose
    • Tortillas, warmed
    • Hot sauce

    In a medium pot, combine tomatoes, beans and chilies and cook over medium heat for 15 – 20 minutes, until it thickens – mashing the beans a little.

    Scoop into tortillas and top with remaining ingredients.

    Serves 4.

    Potato and Poblano Taquitos

    Yum!! These are so good you won’t miss the meat!!! I choose to bake mine to make them a bit healthier – feel free to fry them if you wish.

    • 1 1/2 lbs potatoes
    • 2 large poblano chile
    • 2 tbsp unsalted butter or vegetable oil
    • 16 ozs sliced white mushrooms
    • Salt and pepper
    • 20 corn tortillas
    • Salsa
    • Avocado

    Place potatoes in a large pot, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer until potatoes are tender when pierced, 35 to 40 minutes.

    While potatoes simmer, cook poblano directly over a medium flame of a gas stovetop, or under broiler, turning occasionally, until skin is charred and blistered, 11 to 12 minutes. Place chile in a small bowl, and cover with plastic wrap; let steam 20 minutes.

    Melt butter or oil in a large, skillet over medium-high. Add mushrooms; stir to coat, and cook, stirring occasionally, until mushrooms are tender and liquid has evaporated, 5 to 6 minutes.

    Drain potatoes, and let cool slightly, about 20 minutes. Peel potatoes with a sharp paring knife; transfer to food processor. Add peppers and mushrooms and pulse to chop until smooth.

    Preheat the oven to 425 and spray a baking dish with oil.

    Steam tortillas slightly. Then put 1/4 c or so of the mushroom mixture in the tortilla and roll, placing in the prepared baking dish. When finished spray with oil and bake for 20 – 25 minutes until crispy on the outside and heated through.

    Top with salsa and avocado.

    Serves 4.