You’ve probably heard of vegan tacos before.
They’re a great way to eat at home, and the best part is, you can make vegan tacos at home without a lot of work.
If you want to eat the delicious stuff that goes with taco season, you’ve probably eaten a vegan taco at some point.
In fact, they’ve become a staple of American food.
The reason they’re so popular is because they’re tasty, filling, and can be a great quick meal or dinner option.
Vegan tacos are a great idea for vegans and non-vegans alike.
They can be quick and easy to prepare, they’re easy to enjoy, and they are a very healthy and delicious way to enjoy Mexican food.
This recipe from My Vegan Kitchen is a perfect example of a vegan Taco recipe.
Vegan Taco Recipe: Spicy Vegetable Taco with Spicy Cornmeal Ingredients 1 head of veggie (e.g. bell pepper, cabbage, bell pepper jack, bell peppers, zucchini, broccoli, cauliflower, broccoli leaf, onion, tomatoes, green onions, parsley, carrots, celery, red bell pepper) 1 cup of taco seasoning 1 tsp.
cumin (or cayenne powder) 1 tsp of cayona pepper 1 tsp chili powder 1 tsp black pepper (or chili powder, ground) 3/4 cup of cilantro leaves 2 cups of shredded Mexican corn 1/4 to 1/2 cup of shredded lettuce Directions Heat up a non-stick skillet over medium-high heat and add 1 tsp cumin, 1 tsp dried chili powder and 1 tsp smoked paprika.
Saute the vegetables in the hot oil for about 4 minutes until the vegetables are tender.
Add the cilantro, corn and shredded lettuce to the skillet.
Sauté for another 2 minutes.
Add 1 tsp more cumin and 1/3 cup of chili powder to the pan and sauté the veggies for another 1 minute.
Add in the shredded Mexican Corn and shredded vegetable to the sauce and simmer for another 5 minutes.
Once the vegetables have cooked through, stir in the cumin mixture and chili powder.
Stir in the taco seasoning and cayoa pepper and mix well.
Add some cilantro and corn to the mixture and mix thoroughly.
Add a splash of corn to taste.
Serve warm or at room temperature with guacamole.