Veggie lovers will devour this new take on a vegan power taco filled with roasted cauliflower, crispy chickpeas, and flavorful cilantro pesto. As an added bonus, itâ€™s also gluten-free. This delicious dish gives you a great excuse to celebrate Cinco de Mayo, coming up on May 5 (and follow this link for more recipes for celebrating Cinco de Mayo, vegan style). Recipe contributed by the Betty Crocker company. (Isnâ€™t it cool that theyâ€™re developing vegan recipes?) If you’d like, pass around your favorite salsa to top these, or as a VegKitchen reader suggests in the first comment below, some homemade Cashew Cream.
This Super-Easy Vegan Tortilla Casserole is my favorite in-a-hurry casserole filled with southwestern flavors. The recipe involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it’s unbelievably good when you need an emergency dinner. While it’s in the oven, steam a big batch of broccoli or prepared stir-fried collard greens, and make a salad or a raw veggie platter. Adapted from Vegan Express.Â Photos by Evan Atlas.Â Continue Reading…
These Tofu and Mango Vegan Tacos are colorful, delicious, and perfect for summer! Follow this recipe and you’ll wow meat eaters and non-meat eaters alike.
- 1 tsp garlic powder
- 1 tsp cumin
- ¼ tsp chili powder
- 1 block firm tofu, cut in small cubes
- 1 tbsp olive oil
- 1 small mango, chopped
- 1 green pepper, chopped
- 1 tomato
- 8 corn tortillas
- ½ cup red cabbage, grated
- 2 tbsp coriander leaves
- 2 limes
- Mix the spices together in a bowl.
- Coat the tofu with the spice mixture. Reserve in the fridge for 15 minutes.
- Preheat the oven to 400Â°F.
- Place the tofu on a baking sheet lined with parchment paper. Sprinkle with olive oil. Bake for 10 to 12 minutes.
- Meanwhile, cut the mango, peppers and tomato into cubes.
- Remove the tofu from the oven.
- Garnish tortillas with red cabbage, tofu, mango, pepper, tomato, and coriander leaves.
- Serve with lime wedges.
Often, rice is served alongside burritos, but the combination of rice and beans wrapped inside the tortilla is quite satisfying. These yellow rice and black bean burritos make a filling meal that needs only a salad to be completeâ€”though stoneground tortilla chips and salsa are always welcome! Photos by Evan Atlas. Continue Reading…
These easy vegan bean burritos are delicious and filling. This recipe, featuring pinto beans, chile peppers, and vegan cheese, makes 8 burritos. A serving can beÂ two burritos per person; or one burrito for a lighter meal with otherÂ accompaniments. Serve with salad and stoneground tortilla chips for a quick, tasty meal. If you love these burritos, you’ll enjoy moreÂ easy recipes for tortilla specialties in A Southwestern Supper. Photos by Hannah Kaminsky. Continue Reading…
I lived in Fort Worth, Texas for eleven years, and while I lived there, I had some of the best BBQ Iâ€™ve ever eaten. This taco is an ode to my second home. Itâ€™s basically a BBQ sandwich served inside a flour tortilla. Itâ€™s messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano chiles to the top. FromÂ Vegan Tacos: Authentic & Inspired Recipes for Mexicoâ€™s Favorite Street Food* by Jason Wyrick, Â© 2014. Reprinted by permission from Vegan Heritage Press.
A tostada is a crisp tortilla piled generously with any varietyÂ of toppings, often including beans, crisp lettuce, and salsa. Good accompaniments include:Â baked potatoes or sweet potatoes; or fresh corn on the cob. Add a salad and/or a simple steamedÂ veggies, youâ€™ve got an easy weeknight meal or fun quick fare to serve company. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. Â©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.Â Continue Reading…
Easy and tasty are the names of the game here, and these tacos are both (even if using bottled BBQ sauce and dressing and pre-made corn tortillas) and incredibly versatile. You can dress them up fancy or just take them as is and dig in. Oh, and did I mention theyâ€™re mad economical? If you have some of these ingredients on hand, this whole meal will cost you around $12 bucks, which is about the going rate for a top-shelf margarita in Chicago. Recipe and photos contributed by Ashlee Piper from her blog The Little Foxes.
This combination of refriedÂ beans, corn, and vegan cheddar cheese in a soft tacosÂ makes forÂ a sensuous experience, meant to be eaten with knife and fork rather than picked up as you would crisp tacos. Serve with baked sweet potatoes or sweet potato fries and a big salad for an easy meal. Photos by Hannah Kaminsky. Continue Reading…
Grilled mushrooms make a great filling for any number of wraps or tacos, and theyâ€™re so flavorful that you donâ€™t need a lot to accompany them. Recipe fromÂ Forks Over Knivesâ€”The Cookbook: Over 300 Recipes for Plant Based Eating All Through the YearÂ *, copyright Â© Del Sroufe, 2012. Reprinted by permission of the publisher, The Experiment.Â Photos by Cara Howe. Continue Reading…
The grilled, marinated Portobellos make a delicious fajita filling, and the creamy sauce makes any cheese or sour cream superfluous. If you donâ€™t have a grill pan, use your broiler, an electric grill pan, or even a skillet. This recipe is from Everyday Vegan Eats* by Zsu Dever Â© 2014, Vegan Heritage Press. Continue Reading…
These generous quesadillas, filled with black beans, broccoli, and portobella mushrooms, make a substantial one-dish meal that’s easily completed with a simple salad on the side. Using a judicious sprinkling of vegan cheese make these extra yummy, but if you object to vegan cheese, skip it. Note, however, that there will be nothing “queso” about these quesadillas, which are essentially embellished grilled cheese sandwiches made with tortillas (and usually embellished with other ingredients).Â Continue Reading…
This recipe was inspired by veggie-filled burritos I’ve had at Mexican or Southwestern-style eateries. Serve with garlicky greens, chips and salsa, and a big saladÂ for a truly hearty meal.Â Refried beans help hold everything together so that it doesn’t fall apart. They also make these burritos more filling and substantial. Feel free to substitute vegetables other than the ones suggested here. Photos by Hannah Kaminsky. Continue Reading…
A sweet and spicy pineapple salsa adds an intriguing flavor element to these easy vegan quesadillas featuring convenient baby greens, prepared refried beans, avocado, and tomato. If you’re short on time, skip the homemade salsa, and useÂ a prepared pineapple or mango salsa instead. Either way, finish the meal with a simple salad. For heartier appetites, add some cooked quiona or a baked sweet potato. Photos by Evan Atlas.
High-protein quinoa makes a great filling for tacos. Itâ€™s a fun, festive, and filling meal! You can use crisp taco shells, or good-quality corn tortillas if you prefer soft tacos. Serve with fresh corn on the cob or a baked potatoes or sweet potatoes, and a colorful tossed salad for an easy meal. Photos byÂ Hannah Kaminsky. Continue Reading…
Vegan quesadillas are aÂ delectable meal, making it easyÂ to get dinner on the table in a hurry. This combination of sweet potatoes, zucchini, and corn is especially delicious with salsa verde (tomatillo salsa), though it’s great with tomato-based salsa as well. Photos by Evan Atlas.
Quesadillas made with vegan cheese are a great choice for an easy dinner. Serve with a big salad and a simple grain or potatoes (better yet, sweet potatoes). You can make these on the stovetop or in the oven. Photos by Hannah Kaminsky. Continue Reading…