We’ve got some mouth-watering vegan recipes for you today! Whether you are a plant-based eater or just looking for some new healthy meal ideas, these dishes are sure to hit the spot. So let’s get started with these two delicious taco recipes.
First up, we have roasted vegetable tacos with chimichurri sauce. These tacos are insanely flavorful and are perfect for a quick, satisfying meal.
Roasted Vegetable Tacos with Chimichurri Sauce
Ingredients:
- 1 head of cauliflower, cut into small pieces
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Tortillas
- Chimichurri sauce (recipe below)
Instructions:
- Preheat oven to 425 F (220 C).
- Mix the cauliflower, red bell pepper, and onion in a bowl. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, and salt and pepper to taste.
- Spread the mixture in a single layer on a baking sheet and roast for 20-25 minutes or until the vegetables are tender and lightly browned.
- Warm tortillas and fill with roasted vegetables. Drizzle with chimichurri sauce.
Chimichurri Sauce:
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Mix all of the ingredients together in a bowl or jar. Stir well and let sit for 30 minutes before serving.
Our second taco recipe is our best original tempeh tacos. These tacos are made with a savory and slightly spicy tempeh filling and are served on a bed of crunchy cabbage slaw.
Tempeh Tacos
Ingredients:
- 8 ounces tempeh, crumbled
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Tortillas
- Cabbage slaw (recipe below)
Instructions:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent.
- Add the crumbled tempeh and cook for 5-7 minutes or until the tempeh is lightly browned.
- Add the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir to combine and cook for another 1-2 minutes.
- Warm tortillas and fill with tempeh mixture. Top with cabbage slaw.
Cabbage Slaw:
- 3 cups chopped cabbage
- 1/2 cup chopped cilantro
- 1/4 cup lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Mix all of the ingredients together in a bowl. Stir well and let sit for 15-30 minutes before serving.
We hope you enjoy these mouth-watering tacos and be sure to check out part two of our easy vegan recipes series for more delicious meal ideas.
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