Plant Based Vegan Tacos
The taste, the texture, the look would make you believe it's not vegan. And it's TACO TUESDAY, so you know it's time to party!
Ingredients
- 1 lb. Beyond meat
- 1 tbsp. Grapeseed oil
- 1 small White onion finely chopped
- 1 tbsp. Ground cumin
- 1 tbsp. Chili powder
- 1 tbsp. Onion powder
- 2 tsp Mexican Oregano
- 1 tsp Kosher salt
- ½ tsp Ground white pepper
- 1 tbsp. Salsa
- 3 tbsp Water
- ½ tsp Ground chipotle powder
- 1 tbsp. Organic sweetener optional
- 1 tbsp. Paprika
Taco Toppings
- 8 GF Tortillas
- Sour cream dairy-free
- Shredded lettuce
- Cilantro
- Diced tomatoes
- Sliced avocados
Instructions
- In a large skillet, heat up the grapeseed oil. Once hot, add in the chopped onions and sauté for 5 minutes. With occasional stirring.
- Add in the beyond meat and break up using a spatula into crumbles. Season with chili powder, cumin, Mexican oregano, salt, pepper, onion powder, paprika, and chipotle powder.
- When the meat begins to brown, add in the salsa, water, and organic sweetener. Lower the heat to a simmer and cook until the water evaporates. Set aside.
- In a large skillet, warm up the gluten-free tortillas as instructed on the packaging. Assemble your tacos and enjoy!