Summer Vegetable & Lentil Taco Filling

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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.

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Makes enough for 6-8 tacos

Ingredients

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

Method

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.

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Crispy Tofu Tacos

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.

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Makes 4 tacos

Ingredients

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

Method

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!

Falafel Spiced Roasted Chickpea Tacos

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.

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Makes 4 tacos

Ingredients

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

Toppings:

Diced tomato

Diced onion

Diced dill pickle (yes this goes very well with falafel)

Lettuce

Tahini dressing (I love the one from Trader Joes that you can find by the hummus or try my recipe)

Taco size tortillas

Method

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).

Mushroom, Kale, Potato Tacos

I’ve probably said it a hundred times but I really love handheld foods.  If I can stuff it in a tortilla or bread, I will.  If you want to make this easier, skip the potato and use frozen shredded hashbrown potatoes.  That will save you the step of having to boil a potato.

Makes 4 tacos

Ingredients

1 small potato, peeled and cut into 1″ cubes (or 1 cup frozen shredded potatoes)

2 cups diced mushrooms

1/3 cup diced onion

2 cloves garlic, finely chopped

1 Tbsp nutritional yeast (optional)

1/5 block of drained and pressed extra-firm tofu (optional)

2 kale leaves, large rib removed, roughly chopped

Salt and pepper to taste

Broth, cooking spray or oil for sauteing

4 corn tortillas

Method

Fill a small pot with cold water, add potato.  Bring to a boil and cook 7-8 minutes.

In a skillet add either a little broth or cooking spray/oil and heat over medium heat.  Add mushrooms and onion and pinch of salt, cook about 5 minutes.

Add garlic, nutritional yeast and if using tofu, crumble into the skillet. Stir and cook and when potato is done drain from water and add to mushroom tofu mixture along with kale. Stir and cook just a few minutes until kale is just wilted.

Season with salt and pepper, remove from heat and serve in tortillas with desired toppings. My faves are avocado and salsa or hot sauce.