Submit your delicious vegan tacos (or taco related items) and discuss!

 

fliksta:

Oh wow I’ve never had cooked avocado before. Going to try to make a vegan version of this using egg replacer instead of egg! =o

blacksorcery:

BEST TACOS YET! Tortillas fried in coconut oil, filled with fried onions and seitan(used garlic and cumin seasonings). Topped it all off with sour supreme, pico de gallo, and salted avocado.

blacksorcery:

BEST TACOS YET! Tortillas fried in coconut oil, filled with fried onions and seitan(used garlic and cumin seasonings). Topped it all off with sour supreme, pico de gallo, and salted avocado.

veganandtasty:

Vegan Breakfast Tacos by Lunch Lately
4 mini corn tortillas
1/4 cup black beans
1/4 cup canned corn
1/4 cup egg white substitute
1/2 cup baby spinach, chopped
1/2 ounce vegan cheese
salsa, cilantro and jalapeno
1 tsp. olive oil
In a small skillet I sauteed the black beans and corn for a couple minutes.  Then I added the egg whites and cooked until they were no longer runny, about 2 minutes. Then added the baby spinach and cooked until it was just wilted.  I nuked the corn tortillas for 20 seconds, just to get them pliable.
I divided the cheese among the corn tortillas, then divided the black bean, corn mixture among the tortillas, then heated up the 1 tsp. olive oil in the same pan that I rinsed out.  I used Pam too – just fried until they were crisp on both sides, about a minute and a half on each side.



Fried!

veganandtasty:

Vegan Breakfast Tacos by Lunch Lately

  • 4 mini corn tortillas
  • 1/4 cup black beans
  • 1/4 cup canned corn
  • 1/4 cup egg white substitute
  • 1/2 cup baby spinach, chopped
  • 1/2 ounce vegan cheese
  • salsa, cilantro and jalapeno
  • 1 tsp. olive oil

In a small skillet I sauteed the black beans and corn for a couple minutes.  Then I added the egg whites and cooked until they were no longer runny, about 2 minutes. Then added the baby spinach and cooked until it was just wilted.  I nuked the corn tortillas for 20 seconds, just to get them pliable.

I divided the cheese among the corn tortillas, then divided the black bean, corn mixture among the tortillas, then heated up the 1 tsp. olive oil in the same pan that I rinsed out.  I used Pam too – just fried until they were crisp on both sides, about a minute and a half on each side.

Fried!