Vegan Tacos

So I made Tacos for the first time last week. I know, I know. Super late to that fiesta. Anywho, they smelled sooo good so I decided to whip up a vegan (vegetarian) version. I say vegetarian because the only non-vegan ingredient is the Chobani which acts as sour cream. This could easily be replaced with a vegan sour cream!

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My husband said he didn’t know if he liked these or the or regular beef tacos better. This is coming from a non veg-head, ya’ll. So that alone says just how delish they are 😉

Grocery List:

  • 1 TBSP Olive Oil
  • 1 Medium White Onion
  • 1 Jalapeño pepper
  • 11 oz. Beyond Meat Beef (Feisty Crumble)- I bet Boca Crumbles would work well too (Thank you Heather for the suggestion!)
  • Daiya cheese Classic Blend
  • (1) 8 oz. can of tomato sauce
  • Tomatoes (I like to use Wild Wonders, but any will do!)
  • Romaine Lettuce
  • Taco Shell of Choice (hard, soft, or butter/bibb lettuce)
  • Plain Chobani or vegan sour cream of choice **Optional
  • Cilantro *Optional

        Taco Mix

  • 2 TBSP chili powder
  • 1 TBSP ground cumin
  • 2 teaspoons cornstarch
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons hot smoked paprika
  • 1/2 teaspoon cayenne pepper

Directions

  1. Wash all produce
  2. Dice onion
  3. Thinly slice and dice jalapeño
  4. Dice tomato and thinly shred lettuce
  5. Make taco mix
  6. In a large skillet, add 1 TBSP of Olive Oil over medium-high heat
  7. Add the onion and jalapeño, sautee until white onion and jalapeño are soft and fragrant (may take about 6-10 minutes)
  8. Stir in the beyond beef until evenly mixed with the onion and pepper.
  9. Stir in tomato sauce
  10. Allow the tomato sauce to evaporate and absorb into the meat, while stirring occasionally- may take up to 20-25 minutes
  11. When all tomato sauce is absorbed, add about 3 TBSP of taco seasoning and stir evenly
  12. Plate your taco shells/lettuce as desired (some may recommend heating in the oven prior)
  13. Add cheese first (Reason: with vegan cheese it is harder to melt, so add some on the bottom of the shell first and the hot “meat” melts it)
  14. Add taco meat on top
  15. Top with lettuce, tomato, cilantro, and “sour cream” if desired

Nutrition (per serving, 8 servings total)* Using Beyond beef, 1 TBSP chobani, 1/4 cup of Daiya cheese, and no shell per taco

Calories: 221

Protein: 13g

Carbs: 16g

Fiber: 3g

Sugar: 4g

Fat: 11.5g

Enjoy 🙂

xo <3

Mack

34 thoughts on “Vegan Tacos

  1. Oh yum!!!! Ok, now I will have to cook some tacos this week… it’s just been too long since I last made some.

    I hope you are doing great, sunshine… I have been quiet lately, but I will catch up soon 🙂 *hugs*

    1. Ahh, Cyranny! Seeing your name pop up put a smile on my face. No worries at all! I know you have had visitors and are a busy bee! Just hearing this from you now is a treat!! Hope you are so well <3 Big hugs right back to you!! ….. Oh, and I hope you get yourself some yummy tacos 😉

  2. Yum! I miss cheese soooo much. I may give Daiya another try after reading your recipe! PS I LOVE butter lettuce. What a fabulous idea for the “shell”. 😊

    1. Thanks, Jessica! I highly recommend if you try them, to put the cheese in first in the shell. It helps melt the cheese well. And I love the crisp lettuce with the savory “meat”- so good! I hope you enjoy 🙂

      1. Oooooh! Cheese in first!! That’s brilliant. That’s exactly the reason I gave up on Daiya cheese. Never could get it to melt and it’s so expensive. So I just gave up cheese pretty much. Ha. May try that. Thanks, great idea.

      2. Yay!!!! <3 When I reheated the leftover tacos I put the cheese in with them and that made the cheese melt even more! I hope it works for you 🙂

      1. Lol Awe I am glad I could make your day! 🙂 We are all our own worst critic. I know when I was a chef I hated everything I made. Actually I still do 🙂 lol. <3

  3. Your vegan tacos sound and look delicious! If I just saw a picture of them, I’d never guess they were meat free. Go girl! Also, love the idea of using Chobani as sour cream!

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