Vegan Taco recipes

Ever since I turned vegan I started cooking my own food more because I realized how hard it is to eat vegan at restaurants many times and also food feels more rewarding to eat when you make your own food. After much research these two vegan recipes were by far my favorite taco recipes ever! If anyone has and good vegan recipes please email them to me because I want to start making YouTube videos on the food I start cooking and I need more Vegan recipes. 

Ingredients

• 1 cup white or brown rice, cooked
• 5 tablespoons extra virgin olive oil, divided
• 1 large shallot, sliced thin
• sea salt
• 1 pound crimini mushrooms, brushed clean with stems removed, sliced 1/4-inch thick
• 1 - 2 teaspoons sherry vinegar
• 4 cloves garlic, smashed, peeled, and minced
• 1 poblano pepper reserve a few slices for garnish, trimmed, seeded, and chopped
• 1 bunch Red Russian or Lacinato kale (about 3/4 pound), stems trimmed and rough chopped
• 8 corn tortillas/ or gluten free tortillas (healthier option)
• 1 avocado, sliced
• 1 lime, sliced
• 1 green onion, sliced thin

Instructions

1. Cook rice according to package instructions or desired ratio.
2. Set a large skillet over medium heat. Add 2 tablespoons olive oil and then the shallots. Sprinkle with sea salt. Nudging often, cook until shallots are golden with just-crispy edges, about 10 minutes. Lower heat if needed. Remove cooked shallots from pan and set aside.
3. In the same pan, over medium heat, add 1 teaspoon olive oil, and then the poblano. Cook 1 minute; remove to a small bowl.
4. Working in batches, add a teaspoon olive oil and arrange a handful of mushroom slices in hot pan. Sprinkle with a pinch of sea salt. Cook until mushroom release their water and mildly darkens, 3 - 4 minutes per side. Remove cooked mushrooms to a plate. Repeat until mushrooms are all cooked, then turn off heat, and toss cooked mushrooms, poblano, and shallot together in the pan. Add a splash of sherry vinegar and more sea salt to taste.
5. In a deep sided skillet, heat 2 tablespoons olive oil over medium heat. Add garlic, cook 1 minute, and then add kale, a handful at a time. Sprinkle with sea salt. Stirring often, cook until kale has cooked down, 5 - 7 minutes.
6. In a small skillet, heat corn tortillas for around 4-5 minutes
7. To assemble tacos, layer rice, kale, and mushrooms in each tortilla. Garnish with thinly sliced poblano and green onion. Serve with a lime wedge.

Homemade Guacamole:

• 2 guacamoles
• 3 tbsp EVOO
• 1/2 tsp each salt and pepper
• 1 tsp garlic powder
• juice of one lemon and one lime
• 4-5 cherry tomatoes (the little, littles ones)
• 1 cup cilantro

Ingredients

• 6 tortillas
• 1 can refried beans
• your favourite meat substitute, I used more beans and some TVP
• 2 avocados
• 1 cup sprouts
• ½ cup cilantro
• 1 cup cherry tomatoes
• ¼ cup kimchi

Instructions

1. Preheat you oven to 300F
2. Place your tortillas onto a sheet pan lined with parchment and set aside.
3. Into a small pan add your refried beans and cook till completely hot throughout.
4. In the mean time prepare your sprouts, cilantro and tomatoes by washing, and roughly chopping into bite sizes!
5. Prepare your favourite guacamole using the avocado.
6. At the last minute add your tortillas to the oven for around 3 minutes, or till warm enough for you!
7. Simply prepare by layering your beans, protein, veg and guac!
8. They are that easy!
9. Share with family and friends and enjoy!