Vegetarian Taco Filling Version Ii Recipes

VEGETARIAN TACOS WITH AVOCADO SAUCE

Steps:

• Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
• Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
• Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

10 MINUTE TVP TACOS

Steps:

• In a large skillet, heat the water over medium heat, and add the TVP, stirring well. Allow the TVP to reconstitute for 2-3 minutes.
• Add oil and soy sauce, then peppers and taco seasoning, stirring well.
• Allow to cook for another 3-5 minutes, stirring frequently. Mix in salsa and remove from heat.
• Serve wrapped in a flour tortilla or hard taco shells with your choice of toppings.

VEGAN BEAN TACO FILLING

Steps:

• Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.

VEGETARIAN TACO FILLING

Steps:

• Saute onions in oil until soft and translucent. Add garlic and cook for another minute or two, but do not allow to burn.
• Add lentils and toss with oil and onions to coat. Add 4 cups of water and cook for about 30 minutes until the lentils begin to soften.
• Add canned tomatoes, seasonings, TVP and additional water and cook for about 30 minutes more.
• Remove from heat and stir in brown sugar.
• We serve this both in traditional tacos and over rice, topped with all the fixings - tomatoes, avocados, cucumbers, salsa, cheese, sour cream, hot sauce, etc.