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Prep time
15 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
Everyone’s favorite holiday of the week just got better. Shake up Taco Tuesday with some inclusive vegan options that will leave you wanting more. Whether tacos, quesadillas or a bowl, you're sure to make something the whole family will love. —Marie Lynn Whitted
Ingredients
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1 cup
plant-based protein
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1/2 cup
dairy-free cheese
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1 packet
vegan tortillas
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1 cup
rice
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1/4 cup
red onion, diced
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1/4 cup
peppers, sliced
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1/4 cup
jalapenos, sliced
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1 pinch
salt and pepper, to taste
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1 handful
cilantro
Directions
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In a large, lightly oiled skillet, heat protein until brown. Season with salt and pepper. Choose from a tofu, vegan grounds or slices. TRY IT: Very Good Taco Stuff'er from The Very Good Butchers. These plant-based grounds will crumble to perfection. For a chicken alternative, try Tofurky Chick'n. Opt for the Thai Basil variety for an Asian twist.
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Add in diced red onion, sliced peppers and jalapenos. Toss until tender. Set aside and simmer on low.
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Heat tortillas until warm or crisp, golden brown. Top with protein-veggie mix. TRY IT: Siete Tortillas are grain- and gluten-free.
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Top with dairy-free cheese and garnish with cilantro. TRY IT: Fiesta Blend Moocho Shreds are gluten- and dairy-free and the perfect melty topping.
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PRO TIP: Ditch the tortilla and opt for a rice bowl instead. TRY IT: Super Lucky Elephant Thai Hom Mali Coconut Jasmine Rice will add a hint of the tropics with a Thai twist.
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