Vegan tacos

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 267.2
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 707.3 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 7.1 g
  • Protein: 15.0 g

View full nutritional breakdown of Vegan tacos calories by ingredient


Introduction

Substitute Boca or other TVP (textured vegetable protein) for ground meat and vegan cheese for dairy, and voila, vegan tacos. Substitute Boca or other TVP (textured vegetable protein) for ground meat and vegan cheese for dairy, and voila, vegan tacos.
Number of Servings: 10

Ingredients

    1 12-oz package Boca veggie crumbles (or equivalent)
    10 vegan flour tortillas
    2 cups chopped tomatoes
    1 8-oz package Daiya Cheese Shreds
    1 #2 can Bush's Vegetarian Baked Beans
    about 20 leaves each Romaine lettuce and red leaf lettuce

    Seasoning:
    1 tbsp chili powder
    1/2 tsp ground red pepper
    1/2 tsp paprika
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/4 tsp oregano

Tips

Since not everyone likes taco sauce, I've left it to you to add it separately.

Note more than half the sodium comes from the can of baked beans. Substitute your own baked beans to reduce the sodium.

I deleted cumin from the seasoning mix because my family doesn't like it. If you want to add it, use 1-1/2 teaspoons and mix it into the seasonings before putting it into the Boca.


Directions

Most steps may be done concurrently.

Mix all the seasoning spices (chili, garlic, paprika, oregano, and the peppers) in a small bowl.

Heat the Boca veggie crumbles until thawed, then add 2/3 cup water and seasoning mix and heat over medium heat for 3 minutes.

Chop the tomatoes.

Heat the baked beans.

Warm the tortillas in the microwave for one minute.

Build taco and enjoy!

Serving Size: Makes 10 soft tacos (or call them burritos if you will)