On my quest to create some awesome vegan recipes with ingredients you can buy at Trader Joes,
I stumbled upon an easy taco filling. Substitute any other of your favorite vegetables! Just take note that their taco seasoning is bit spicy so go easy with it and if you want to use less you can add in some cumin or other spices for flavor without the heat.
Makes enough for 6-8 tacos
2 Tbsp vegetable oil
1/2 small onion, peeled and diced
1 small zuchinni, ends removed and diced
2 large garlic cloves, peeled and finely chopped
1 Tbsp taco seasoning
1 Tbsp flour
1 cup vegetable broth or water
1 small tomato, diced
1 bag Trader Joes frozen Melodious Blend Lentils and Green Garbanzo
1 cup corn kernels, fresh or frozen
1/4 cup chopped cilantro
Heat oil in a skillet over medium low heat. Once hot, add onion and zuchinni. Saute for 5 minutes giving a couple stirs.
Add in garlic and taco seasoning and cook 2 minutes.
Stir in flour and cook for 1-2 minutes.
Stir in broth, then add frozen lentil and green garbanzo mix, tomatoes, and corn. Stir, then raise the heat to medium and bring to a simmer. Cook 5-6 minutes until cooked through and sauce thickens.
Remove from heat and stir in cilantro. Serve in tortillas, over rice, nachos.
Cinco de Mayo is just around the corner so it couldn’t be a better time for perfecting some of those Mexican inspired recipes, of course done vegan and healthy. When I teach cooking classes people always ask me for tips on cooking tofu. I think getting the right texture is the biggest challenge when cooking with tofu. In this recipe I’ve used one of my secret weapons, the vacuum packed tofu that’s already been pressed. Not the kind in water that you have to drain and press yourself. This way you cut out a step and the tofu already has that firm texture. You definitely wouldn’t a watery, mushy mesh of tofu in your tacos. Yuck.
I love the House Foods Vacuum Packed Tofu, and the Cutlet is great too because it also has a “skin” on it, as well as great texture. And bonus – they’re CERTIFIED ORGANIC and NON-GMO CERTIFIED. So, so important when buying soy products. You can read more about GMO’s (Genetically Modified Organisms) on the Non-GMO Project site.
Makes 4 tacos
1 Tbsp cumin
2 tsp chili powder
1 tsp garlic powder
1/4 tsp black pepper
1/2 tsp chipotle powder or cayenne (optional)
2 tsp low-sodium soy sauce (or gluten-free tamari)
1 8oz. package vacuum packed tofu such as House Foods (not the kind in water)
1/4 cup diced onion (or add 1/2 tsp onion powder to spices)
4 crispy taco shells, warmed in the oven
Fixins: Avocado (mashed with a pinch of salt), pico de gallo, shredded lettuce, hot sauce
Mix spices in a bowl, then add soy sauce. Crumble tofu into the bowl and mix with a fork to further break up tofu and thoroughly coat with spices.
Heat a skillet sprayed with cooking spray or lightly coated with oil. Add tofu and onion. Cook over medium-heat, stirring a few times, for about 5-8 minutes. Spoon into tacos shells and pile on the fixins!
I really love falafel. So much in fact that at one point I created a baked falafel recipe in my early days of blogging. I’ve been meaning to revisit this recipe to see how I could revamp it, but to have to bust out the food processor, form little patties, and all that, just hasn’t been something I’ve had time for. So I had this brilliant idea to take all those spices and flavors and just coat the chickpeas in them, then roast them. I do love roasted chickpeas. I substitute onion for onion powder, fresh garlic with garlic powder that way I wouldn’t have to worry about it burning in the oven and the flavors would be all combined. It worked like a charm! I got my falafely goodness without the work. Yep, I’ll pat myself on the back for this one. It’s pretty freakin’ good.
Makes 4 tacos
1 can chickpeas, drained and rinsed
1 Tbsp olive oil
2 tsp lemon juice
2 tsp coriander
2 tsp cumin
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp white pepper
1 Tbsp finely chopped fresh cilantro
1 Tbsp finely chopped fresh flat leaf parsley
Salt and pepper to taste
Diced dill pickle (yes this goes very well with falafel)
Tahini dressing (I love the one from Trader Joes that you can find by the hummus or try my recipe)
Taco size tortillas
Pre-heat oven to 400 degrees.
Chickpeas to a bowl and add olive oil and lemon juice. Give it a toss to coat.
In a small bowl, mix all the spices together. This is important so that you have an even flavor throughout. Add the spices to the chickpeas along with the fresh herbs and lastly the salt and pepper. Toss to thoroughly coat.
Spread chickpeas on a parchment-lined baking sheet and bake 30-40 minutes (depending how crispy you want them).