easy vegan tacos | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2015/04/23/easy-vegan-tacos/

I eat vegan tacos a lot! It’s the easiest go-to dinner because you can stuff corn tortillas (and you should only ever eat corn tortillas) with pretty much anything. There are no rules!

In this week’s YouTube video I’m making tacos. I make tacos 3 times a week in the hot for food kitchen and I’ve only managed to get it on video now!

There are NO rules. Just let your imagination run wild and use up leftovers to stuff your tacos. My motto is “when in doubt, put it in a taco!”

But if you want to know some fast and furious toppings you can make, I’ll list them below as well as the best way to season veggie ground round as seen in the video.

For the cilantro cream you could also use the hot for food vegan sour cream as the base. For the salsa, feel free to use your favourite pre-made salsa as well.

Of course, your excuse to eat tacos comes around every Tuesday (#TacoTuesday) and this is just the beginning of my taco ideas. I’ve got ideas featuring butternut squash, tempeh fish, jackfruit, and don’t get me started on my s’more tacos!

So if you make these easy vegan tacos or a version of your own, share a pic with me on Instagram and tag @hotforfood!

easy vegan tacos

Ingredients

veggie ground round for tacos

1 tbsp vegetable oil1/2 C finely chopped onion1 C finely chopped mushrooms (optional)1 package meatless ground round (used Yves in the video)1 tsp ground cumin1 tsp chili powder1 garlic clove, minced

cilantro cream sauce

1/2 C vegan mayonnaise2 tbsp lime juice1/2 tsp onion powder1/4 C tightly packed, chopped cilantrosea salt & ground black pepper, to taste

fresh tomato salsa

1 tomato, diced1 1/2 tbsp finely chopped red onion1/2 lime, juiced1 tbsp finely chopped cilantrosea salt & ground black pepper, to taste

simple guacamole

1 avocado1/2 lime, juicedsea salt & ground black pepper, to taste

Instructions

To make the meatless ground round, heat a large pan over medium and add vegetable oil, onion, and mushrooms and sauté for 2 to 3 minutes until soft.After onion and mushrooms have cooked for a couple of minutes, add meatless ground round, cumin, and chili powder and stir to combine. Sauté for another 5 to 7 minutes to allow the ground round to get heated through and brown up a bit. Add minced garlic with 1 to 2 minutes left in the cooking time. Mushrooms should be softened and ground round lightly browned.To make the fresh tomato salsa, combine all the ingredients in a bowl and refrigerate until ready to serve tacos.To make the simple guacamole, scoop out avocado flesh into a bowl. Add lime juice and mash with a fork until smooth. Add sea salt and ground black pepper to taste.Of course, guacamole can be made however you want. You could also make my super guacamole recipe with added protein from corn and black beans. But in a pinch, you really only need 2 things: avocado and lime juice.

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