#plantbasedtacos

[nokemop]

This simple lentil taco skillet is a tasty and filling vegan dish that is full of vegetables and protein. It's easy to make during the week and everyone in the family will love it.

Ingredients: 1 cup lentils, rinsed and drained. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup corn kernels. 1 can 15 oz diced tomatoes. 1 tablespoon chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper, to taste. 1 cup vegetable broth. 1 avocado, diced for garnish. Fresh cilantro, chopped for garnish. Lime wedges for garnish. Tortilla chips for serving.

Instructions: Heat olive oil in a large skillet over medium heat. Add onion and garlic, saut until fragrant. Add bell pepper, zucchini, and corn. Cook until vegetables are tender. Stir in lentils, diced tomatoes, chili powder, cumin, paprika, salt, and pepper. Pour in vegetable broth, bring to a simmer, then reduce heat and cover. Let simmer for about 20-25 minutes, or until lentils are tender and most of the liquid is absorbed. Taste and adjust seasonings if needed. Serve hot, garnished with diced avocado, chopped cilantro, lime wedges, and tortilla chips.

Prep Time: 10 minutes

Cook Time: 25 minutes

Hidefrods Photography

[quirky-girl-things]

Vegans will love these Crispy Chickpea Tacos, which are a tasty take on regular tacos. Smoky spices are added to the chickpeas before they are roasted until they are crispy. Fresh toppings are then added for a burst of flavor and texture in every bite.

Ingredients: 1 can chickpeas, drained and rinsed. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon cumin. Salt and pepper to taste. 8 small tortillas. 1 cup shredded lettuce. 1 avocado, sliced. 1/2 cup diced tomatoes. 1/4 cup diced red onion. 1/4 cup chopped fresh cilantro. Vegan sour cream or tahini sauce, for topping.

Instructions: Turn on the oven and heat it up to 400F 200C. Mix the garlic powder, onion powder, cumin, salt, and pepper with the chickpeas in a bowl. Add the olive oil and toss until the chickpeas are well covered. Put the chickpeas that have been seasoned on a baking sheet that has been lined with parchment paper. Shake the pan every so often during the 2025 minutes of baking, or until the chickpeas are golden. You can warm the tortillas up in the oven or on a pan. To make the tacos, spread the shredded lettuce out on the tortillas. Sprinkle chopped avocado, red onion, cilantro, and crispy chickpeas on top. Add vegan sour cream or tahini sauce on top. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

LA Photographie 365

[hibakusja]

Adding vegan cheese and sour cream to these potato tacos makes them a tasty and satisfying vegan take on a classic dish. The salty seasonings, crunchy potatoes, and creamy toppings make the taco experience one that makes your mouth water.

Ingredients: 4 small potatoes, peeled and diced. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small corn tortillas. 1 cup vegan shredded cheese. 1 cup vegan sour cream. 1 cup shredded lettuce. 1 cup diced tomatoes. 1/2 cup chopped fresh cilantro. 1 lime, cut into wedges.

Instructions: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and saut until they become translucent. Add the diced potatoes, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until the potatoes are tender and slightly crispy, about 15-20 minutes. While the potatoes are cooking, warm the corn tortillas in a dry skillet or microwave until they are soft and pliable. To assemble the tacos, spoon the potato mixture onto each tortilla. Top with vegan shredded cheese, shredded lettuce, diced tomatoes, and chopped cilantro. Drizzle vegan sour cream over the top of each taco. Serve the potato tacos with lime wedges on the side for squeezing over the tacos. Enjoy your delicious potato tacos with vegan cheese and sour cream!

Prep Time: 15 minutes

Cook Time: 20 minutes

Henryswiecanews

[mintydaydreams]

These Vegan Fish Finger Tacos with Minty Mashed Peas are a tasty take on regular tacos. They have crispy vegan fish fingers, creamy mashed peas with mint, and a tangy sauce.

Ingredients: 1 cup vegan fish fingers. 6 small taco shells. 2 cups frozen peas. 1/4 cup fresh mint leaves. 1 tablespoon vegan butter. 1 tablespoon lemon juice. Salt and pepper to taste. 1/4 cup vegan mayonnaise. 1 tablespoon chopped fresh dill. 1 tablespoon capers, chopped. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 teaspoon paprika. 1/4 teaspoon cayenne pepper optional.

Instructions: Preheat oven to 400F 200C. Bake vegan fish fingers according to package instructions until crispy. Meanwhile, boil frozen peas until tender, about 3-4 minutes. Drain and transfer peas to a bowl. Add fresh mint leaves, vegan butter, lemon juice, salt, and pepper to the peas. Mash together until desired consistency is reached for the minty mashed peas. In a small bowl, mix vegan mayonnaise, chopped dill, chopped capers, garlic powder, onion powder, paprika, and cayenne pepper if using to make the sauce. Warm taco shells in the oven for a few minutes. To assemble tacos, spread a spoonful of minty mashed peas onto each taco shell. Top with a vegan fish finger and drizzle with the sauce. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

congreso

[tiny-centaur]

These Jackfruit Meatball Tacos are a tasty vegan take on regular meatball tacos. The spices and herbs give the jackfruit a meaty texture, and the flavor is out of this world. Great for a quick and filling dinner during the week or when you have guests over.

Ingredients: 2 cups young green jackfruit, drained and shredded. 1 cup cooked quinoa. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1/4 cup tomato sauce. 8 small tortillas. Toppings of choice: avocado slices, shredded lettuce, diced tomatoes, vegan sour cream, etc..

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Shred the jackfruit and mix it with the cooked quinoa, breadcrumbs, nutritional yeast, onion, garlic, soy sauce, smoked paprika, cumin, black pepper, cilantro, and tomato sauce in a large bowl. Mix everything together well until it's all mixed in evenly. Form the mixture into small meatballs with your hands, then put them on the baking sheet that has been prepared. After the oven is hot, bake the meatballs for 25 to 30 minutes, or until they are firm and slightly browned. Use a dry skillet or the microwave to warm the tortillas up. Place a few jackfruit meatballs on each tortilla and then add any toppings you want, like diced tomatoes, avocado slices, shredded lettuce, or vegan sour cream. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Petes Parties

[mymassivemeat]

These Jackfruit Meatball Tacos are a tasty vegan take on regular meatball tacos. The spices and herbs give the jackfruit a meaty texture, and the flavor is out of this world. Great for a quick and filling dinner during the week or when you have guests over.

Ingredients: 2 cups young green jackfruit, drained and shredded. 1 cup cooked quinoa. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1/4 cup tomato sauce. 8 small tortillas. Toppings of choice: avocado slices, shredded lettuce, diced tomatoes, vegan sour cream, etc..

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Shred the jackfruit and mix it with the cooked quinoa, breadcrumbs, nutritional yeast, onion, garlic, soy sauce, smoked paprika, cumin, black pepper, cilantro, and tomato sauce in a large bowl. Mix everything together well until it's all mixed in evenly. Form the mixture into small meatballs with your hands, then put them on the baking sheet that has been prepared. After the oven is hot, bake the meatballs for 25 to 30 minutes, or until they are firm and slightly browned. Use a dry skillet or the microwave to warm the tortillas up. Place a few jackfruit meatballs on each tortilla and then add any toppings you want, like diced tomatoes, avocado slices, shredded lettuce, or vegan sour cream. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Petes Parties

[spacealtie]

These Jackfruit Meatball Tacos are a tasty vegan take on regular meatball tacos. The spices and herbs give the jackfruit a meaty texture, and the flavor is out of this world. Great for a quick and filling dinner during the week or when you have guests over.

Ingredients: 2 cups young green jackfruit, drained and shredded. 1 cup cooked quinoa. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 tablespoon nutritional yeast. 1 tablespoon soy sauce. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. 1/4 teaspoon black pepper. 1/4 cup chopped fresh cilantro. 1/4 cup tomato sauce. 8 small tortillas. Toppings of choice: avocado slices, shredded lettuce, diced tomatoes, vegan sour cream, etc..

Instructions: Before you start cooking, heat the oven to 375F 190C. Put parchment paper on the bottom of a baking sheet. Shred the jackfruit and mix it with the cooked quinoa, breadcrumbs, nutritional yeast, onion, garlic, soy sauce, smoked paprika, cumin, black pepper, cilantro, and tomato sauce in a large bowl. Mix everything together well until it's all mixed in evenly. Form the mixture into small meatballs with your hands, then put them on the baking sheet that has been prepared. After the oven is hot, bake the meatballs for 25 to 30 minutes, or until they are firm and slightly browned. Use a dry skillet or the microwave to warm the tortillas up. Place a few jackfruit meatballs on each tortilla and then add any toppings you want, like diced tomatoes, avocado slices, shredded lettuce, or vegan sour cream. Serve right away and enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

Petes Parties

[wellcomecollection]

Enjoy these colorful and tasty vegan tacos on Cinco de Mayo! These tacos are sure to impress because they are full of healthy ingredients and Mexican-style flavors.

Ingredients: 1 cup cooked black beans. 1 cup diced tomatoes. 1 cup corn kernels. 1 avocado, diced. 1/2 cup chopped red onion. 1/4 cup chopped cilantro. 1 lime, juiced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas.

Instructions: Put black beans, diced tomatoes, corn kernels, avocado, red onion, and cilantro in a bowl. Salt and pepper should be added along with the lime juice and cumin. Toss until everything is well mixed. Put the corn tortillas in a pan and heat them over medium-low heat for 30 seconds on each side. Put some of the bean and vegetable mix in each tortilla. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

ASSOCIAZIONE ABRUZZESE BUDDHISTA BUDDHADHARMA