#vegantacos

[veganfocus]

Chili Lime Cauliflower and Spicy Pinto Bean Tacos

Our Vegan Chili Lime Cauliflower Tacos are so hearty that they will satisfy your cravings! This isn’t your average vegetable taco. It’s where the richness of seasoned pinto beans combines with the zing of chili-lime cauliflower in a harmonious way. A layer of flavors is produced by this gourmet mix with the well-seasoned pinto beans and the soft, lime-roasted cauliflower that has been imbued with spicy flavors. The freshness of the cilantro and the smoothness of the avocado combine to make this dish unforgettable as you savor each bite. These tacos honor the best of the Southwest and Mexican-inspired cooking. It offers a delicious lunch as well as a gourmet adventure.

[majesdanes]

The Smoky Lentil Tacos are a tasty and healthy take on regular tacos. The lentils in these vegan tacos are spiced with smoky flavors, and they are topped with bright, fresh vegetables and herbs.

Ingredients: 1 cup dried brown lentils. 2 1/2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 teaspoon smoked paprika. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. Toppings: avocado slices, salsa, shredded lettuce, diced tomatoes, chopped cilantro, lime wedges.

Instructions: Run cold water over the lentils and then drain them. Set the olive oil in a saucepan and heat it over medium-low heat. When you add the chopped onion and garlic, cook them until they become clear. Fry the diced red bell pepper for a few more minutes until they get soft. Pepper, ground cumin, and chili powder should be added and mixed in. Add one more minute of cooking to make the spices toasty. Put the lentils and vegetable broth in the pan. Bring to a boil, then lower the heat and let it simmer for 20 to 25 minutes, or until the lentils are soft and the sauce gets thick. Add pepper and salt to taste. Take the corn tortillas and warm them up in a dry skillet or the microwave while the lentils are cooking. Spread some of the smoky lentil mixture on each tortilla. Then add your favorite toppings, like salsa, avocado slices, shredded lettuce, diced tomatoes, chopped cilantro, and a squeeze of lime juice. Have fun with your tasty Smoky Lentil Tacos!

Prep Time: 15 minutes

Cook Time: 25 minutes

ophelia arc

[mydrunkkitchen]

Enjoy these easy-to-make soft tortillas that are perfect for your grain-free, nut-free, and vegan taco needs. They're versatile and delicious!

Ingredients: 2 cups cassava flour. 1 cup warm water. 1/2 teaspoon salt.

Instructions: Put the salt and cassava flour in a bowl and mix them together. While stirring, add the warm water little by little until a dough forms. Work the dough by hand for two to three minutes, or until it's smooth and springy. Make little balls out of the dough that are about the size of golf balls. A tortilla is made by putting a ball of dough between two pieces of parchment paper and rolling it out with a rolling pin. Set a skillet that doesn't stick on medium heat. Carefully peel off the tortilla's top layer of parchment paper and place it on the hot pan with the paper side up. Cook the tortilla for two to three minutes on each side, or until it puffs up a bit and gets golden spots. Do the same thing with the rest of the dough balls. You can put your favorite taco fillings in your grain-free and nut-free vegan soft tortillas and serve them.

Prep Time: 15 minutes

Cook Time: 15 minutes

Eva gonzalez

[letthemeatcake-berlin]

These Vegan Jackfruit and Black Bean Tacos are a tasty and satisfying plant-based meal option. Jackfruit, when shredded and seasoned, mimics the texture of pulled meat, making it a fantastic choice for vegan tacos. Paired with black beans and fresh toppings, these tacos are bursting with flavor and nutrition.

Ingredients: 1 can young green jackfruit in brine or water. 1 can black beans, drained and rinsed. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tsp cumin powder. 1 tsp chili powder. 1/2 tsp paprika. Salt and pepper to taste. 8 small taco shells or tortillas. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup diced red bell pepper. 1/2 cup diced avocado. 1/4 cup chopped fresh cilantro. 1/4 cup vegan sour cream. 1/4 cup salsa. 1 lime, cut into wedges.

Instructions: First, drain and rinse the jackfruit. Then, use a fork or your fingers to shred it. The chopped onion and minced garlic should be cooked in a skillet until they become clear. Black beans, cumin powder, chili powder, paprika, salt, and pepper should all be added. After 5 to 7 minutes of cooking, the jackfruit should be soft and well-seasoned. Follow the directions on the package to warm up the taco shells or tortillas while the jackfruit mixture is cooking. Put the tacos together: Put some of the jackfruit and black bean mix into each taco shell. Put vegan sour cream, diced tomatoes, red bell pepper, avocado, cilantro, and shreds of lettuce on top. Spread salsa on top, and give each person lime wedges to squeeze over their tacos. Have fun eating your tasty vegan tacos with jackfruit and black beans!

Prep Time: 15 minutes

Cook Time: 15 minutes

Anderson C

[luisfelipebacaarbulu]

There is a lot of flavor and protein in these vegan tacos. Black beans, quinoa, and fresh vegetables all together make a tasty and filling meal. The tangy lime dressing gives these tacos a nice kick.

Ingredients: 1 cup cooked black beans. 1 cup cooked quinoa. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced red onion. 1/2 cup chopped cilantro. 1 avocado, sliced. 1 lime, juiced. 1 tsp chili powder. 1/2 tsp cumin. Salt and pepper to taste. 8 small taco shells or tortillas.

Instructions: Put cooked black beans, quinoa, corn, diced tomatoes, and red onion in a large bowl. Mix in the chopped cilantro. Mix chili powder, cumin, salt, and pepper with lime juice in a small bowl. Mix it to make a sauce. Mix the beans and quinoa together, then add the dressing and toss to coat everything well. Follow the directions on the package to warm up the taco shells or tortillas. Put some of the bean and quinoa mix into each tortilla or taco shell. Add slices of avocado on top. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Miranda

[vmantras]

Vibrant Sweet Potato and Black Bean Tacos Recipe

These Sweet Potato and Black Bean Tacos are a vibrant, healthy, and flavorful twist on traditional tacos. Packed with roasted sweet potatoes, spiced black beans, and fresh toppings, this dish is perfect for taco nights or quick meals! Ingredients For the Roasted Sweet Potatoes: 2 medium sweet potatoes (peeled and diced) 1 tbsp olive oil 1 tsp chili powder ½ tsp cumin ½ tsp smoked…

[ozzyz]

This vegan sour cream is a perfect dairy-free alternative to traditional sour cream. It's creamy, tangy, and pairs wonderfully with tacos and other dishes.

Ingredients: 1 cup raw cashews, soaked for 4 hours. 1/4 cup water. 2 tablespoons lemon juice. 1 tablespoon apple cider vinegar. 1/2 teaspoon salt. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder.

Instructions: The cashews should be drained and rinsed. Put the cashews, water, lemon juice, apple cider vinegar, salt, garlic powder, and onion powder in a blender. As needed, scrape down the sides of the blender to make it smooth and creamy. Check the seasonings and make changes if needed. Put the vegan sour cream in a container and put it in the fridge for at least an hour before you use it. Add this tasty, dairy-free topping to your tacos!

Camila P

[jhscomics]

These Butternut Squash and Chickpea Tacos are a delightful vegan option for a Meatless Monday meal. Roasted to perfection with flavorful spices, they are then paired with creamy avocado and fresh cilantro for a satisfying taco experience.

Ingredients: 1 medium butternut squash, peeled and diced. 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small corn tortillas. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. Lime wedges for serving.

Instructions: Get the oven ready by heating it up to 400F 200C. Add olive oil, chili powder, cumin, smoked paprika, salt, and pepper to a large bowl. Add the butternut squash and chickpeas and toss them around until they are well covered. Season the butternut squash and chickpeas, then spread them out in a single layer on a baking sheet that has been lined with parchment paper. Put the squash in an oven that has already been heated and roast it for 25 to 30 minutes, stirring it every so often, until it is soft and slightly caramelized. Warm the corn tortillas in a skillet over medium-low heat for about one to two minutes on each side while the squash and chickpeas roast. Put roasted butternut squash and chickpeas on a tortilla for each taco. Sliced avocado and chopped cilantro should be put on top. Serve with wedges of lime to squeeze over the tacos. Have fun with your tasty vegan tacos!

Elliot

[sowhatdoyoueat]

January 10

BREAKFAST 

Potato medallions with asparagus, Chinese broccoli, sweet peppers, purple cabbage, leek, tofu and one hot pepper, with a sauce of tamari, toasted sesame oil, chili oil, rice wine vinegar, fresh ginger and agave, topped with sesame seeds. Side of vegan bacon

LUNCH

Easy lunch, Amy’s Asian Vegan Dumpling Bowl with tofu, noodles and vegetables 

DINNER

Vegan oyster mushroom tacos

A heavy handful of oyster mushroom and a dozen brown beech mushrooms, roughly chopped, in a marinade of corn oil, vinegar, the juice of 1  1/2 limes, a very generous dose of my mom’s special taco seasoning mix (an annual gift mostly composed of chili pepper and cumin but also featuring touches of other spices including I suspect chipotle powder’ dried chives and… something(s) I can’t quite place), one garlic clove, a quarter of a spicy chopped jalapeño, one spicy Asian pepper, a bunch of chopped cilantro, some finely sliced purple

cabbage, and a generous dash of El Yucateco habanero hot sauce, all mixed up and set in the fridge for 20 minutes, then cooked on pretty high heat beside a second pan cooking fresh corn off the cob with a little sauzon seasoning, layered into steamed corn tortillas and topped with fresh cilantro, chopped onion, slices of avocado and a sprinkle of Follow Your Heart vegan feta beside sauzon-spiced orange rice

[dadsthatcook]

SPICY TINGA & POTATO VEGAN TACOS

[fkumean]

[veganfocus]

Vegan Roasted Cauliflower Tacos with Avocado Crema

Vegan roasted cauliflower tacos with avocado crema are a delicious and healthy plant-based meal option. Roasted cauliflower is used as a tasty and satisfying meat alternative, and is topped with a zesty avocado crema, making for a flavorful and satisfying taco.

The roasted cauliflower adds a nutty and slightly sweet flavor to the dish, while the avocado crema provides a creamy and tangy finish. This recipe is also very easy to customize with different toppings and seasonings. It’s perfect for a weeknight dinner or a fun gathering with friends and family.

[graciasmadreca]

Unwrapping Flavorful Experiences: The Rise of Vegan Tacos Near Me at Gracias Madre

In this guest post, we delve into the rise of vegan tacos in the local culinary scene, with a special focus on Gracias Madre's innovative offerings. Gracias Madre, located in West Hollywood, stands out for its exceptional vegan tacos, crafted with authentic Mexican flavors and innovative plant-based ingredients. This trend-setting restaurant is redefining how we answer the question, "where can I find the best vegan tacos near me?" Gracias Madre is demonstrating that vegan cuisine can be flavorful, satisfying, and stay true to traditional culinary roots. With a strong commitment to sustainability, community, and culinary innovation, Gracias Madre is not just providing delicious vegan tacos but also contributing significantly to a more inclusive and sustainable culinary future.

[corbe24]

#tacotuesday #tacos 🌮 #vegan #style of course 😏

#veganinspiration #veganeverything #veganfood #veganfoodie #vegantacos #mushrooms @papasitoscantina #beef #fajitas #marinade #bellpeppers #onion @sietefoods #tortilla #cilantro 😉

[metromercados]

BUY ONLINE /// COMPRE EN LÍNEA

https://wa.me/c/50660268558

QUE RICO!!.. UNOS TACOTES VEGANOS / BIG TACOS ¡VENGA POR LOS SUYOS! #tacos #vegantacos #frozenfood #tacostacostacos

#metromercados #emarket #onlinemarket #veggie #veggiemarket #veggieshop #vegan #veganmarket #veganshop #plantbased #meatless

[veganstrider]

These Vegan “fish” tacos were amazing🌱 🤩!!! www.veganwalks.com #veganshrimp #tacos #jimboystacos #tacosnearme #tinrooftacos #vegantaco #tacos #streettacos #vegan #vegantacosnearme #torchystacos #tacos4life #omgtacos #freeblog #veganfishtaco #tacosandbeer #safetyglasses #prescriptionsafetyglasses #safetyvest #tacotuesday🌮 #veganfish #veganfishandchips #safetysigns #fishtacos #chocotaco #naturewalking #naturewalking #walking #ehs