Alright guys, taco time! Tacos are a wonderful thing, so I'm going to share a simple and tasty vegan taco recipe today! If you can't handle the teeniest bit of spice, like myself- this recipe is perfect for you! If you can, I've added some optional spicy modifications for you too!
Okay, I'm not going to write a long blurb about #tacos today! If I were you I would want to get STRAIGHT to the recipe!
Yields: Approx 8-10 tacos
8-10 taco shells
1 package Yves veggie ground round
1/4 block daiya or other dairy free cheese (shredded)
1 chopped tomato
1-2 cups chopped lettuce (depending on preference)
1 avocado (smashed)
1-2 tbsp coconut oil
Taco Filling Seasoning:
1/2 - 3/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp Italian seasoning
3/4 tsp cumin
1 tsp paprika
2 tsp salt
1/4 tsp pepper
2 tsp chili powder (optional)
1/2 tsp red pepper flakes (optional)
2/3 cup water
Combine all taco seasoning ingredients in a bowl, except the water.
Turn your stovetop on to medium heat and warm a pan. Once hot, add some coconut oil or oil of choice as well as your veggie ground. Let that cook for a couple of minutes and add your 2/3 cup water as well as your seasoning, mix that in! After you've done that, preheat your oven to 325 degrees so you can warm your shells!
Once your filling starts to bubble and boil, turn the heat down and let the mixture simmer for about 5 or 10 minutes.
While that's sizzling, prepare your toppings and shells! (Pictured: chopped lettuce, bbq sauce, shredded daiya, taco mix, chopped tomatoes, mashed avocado with lime)
Line your shells on a baking sheet and bake for about 5-7 minutes.
When your mix and shells are all ready to go, serve and ENJOY!