Akhil Dogra
Nonetheless, tacos will continue to be a comfort food that one can enjoy for a quick lunch or an on-the-go meal, mainly because of the ease of preparing/assembling.
What I truly love about tacos is that it is a super versatile dish. You may eat it in a vegetarian, chicken-based, fish-based, or for that matter a vegan version! Isn’t it incredible?
Here we are sharing with you a very easy and quick vegan taco recipe that you can eat in many other forms depending upon your taste/ eating preference. Apart from enjoying it in the vegan form, as given in the recipe here, you can add sautéed cottage cheese to turn it into a meat-free taco, and cooked chicken/fish/meat/pork for a non-vegetarian version.
It’s pretty easy to veganize a regular taco. You simply have to skip adding any animal-based filling and replace it with red kidney beans, tofu, chickpeas, cooked jackfruit, or lentil sprouts to increase the protein content of this dish. Luckily, the two usual sauces added to tacos — salsa and guacamole — are naturally vegan!
To make these tacos even more exotic, you may add pickled onions instead of regular chopped ones. Sounds appetizing, right? Well, if you have plenty of colorful ingredients (read vegetables and herbs) handy, then you may also plan a fun family taco night. Simply arrange the following stuff on the table.
- Corn-based and regular flour-based tortillas
- salsa
- guacamole
- a couple of protein choices
- plenty of colorful chopped veggies
- a few options of fresh herbs
- Mexican chili
- Lemon wedges
- Pickled onion or jalapenos
And let everyone pick and choose the ingredient combination they enjoy most. For people who love to add a smooth and creamy white-sauce over their tacos, we recommend you go for tahini or dairy-free yogurt instead of sour cream. Tahini adds creamy nutty flavors with a strong garlic undertone, and sour cream on the other hand has a tart taste backed by rich creamy flavors. This way, you can continue to enjoy the creaminess in the tacos while still having it the vegan way.
In either case, you’ll need plenty of vegetables to add crunch to it. And, for this, you will have to cut/chop plenty of colorful produce as well. To make preparing tacos even easier for you, we recommend you to pick a sturdy and reliable vegetable dicer. Ligia from TheDaringKitchen.com has enlisted the best ones to make the search even convenient for you! So you can leave all your vegetable chopping worries aside and look forward to savoring this colorful and nutrient-rich dish.
You can also choose to pre-cook the beans into a more spiced-up variation. We are talking about turning regular canned or home-boiled kidney beans into refried beans, which can be easily spread inside tacos/ burritos/ enchiladas, eaten as a dip with tortilla chips, or as a quick side with Mexican-style chicken recipes.
Moving on, this is how you can prepare vegan tacos to make your taste buds happy while staying fit and healthy too.
Akhil Dogra
Cookware
- Vegetable chopper
- Knife
- Peeler
- Tablespoons
- Bowls
Ingredients
- 4 mini tortillas or taco shells
- ¼ cup guacamole
- ¼ cup red onion, finely chopped
- ¼ cup tomatoes, chopped
- ½ cup red kidney beans, drained and rinsed (canned) OR partially boiled in salted water (raw)
- ¼ cup red bell pepper, chopped
- ¼ cup green capsicum, chopped
- ¼ cup yellow bell pepper, chopped
- ½ cup English cucumber, chopped
- 8 fresh baby spinach leaves
- A few lemon slices, halved
- Fresh coriander leaves sprig, for garnish
Directions
Place tortillas on a clean and dry area.
Generously spread guacamole equally on each tortilla, starting from the center.
Top it up with the chopped onion, tomatoes, bell peppers, capsicum, cucumber, and kidney beans.
Fold the tortillas and then top it with baby spinach, lemon slices, and coriander.
You may now serve and enjoy your vegan tacos!