Looking for a quick vegetarian taco Tuesday recipe? Here’s a quick and easy taco recipe that even the meat eaters in your family will love (I know, I’ve tried it on non-vegetarian, teenage boys). The best part about this recipe is that you can easily freeze the leftovers and have them for next Tuesday!
I’ve also discovered the delights of ‘cook at home’ corn tortillas (I’ve found them at Costco and Wal Mart). These babies don’t have any added fat and you don’t have to baptize them in hot oil to make them soft and easy to eat–just cook them on a dry skillet and keep them warm in a tortilla warmer.
Serves 6-12–depending on how many boys you have at the table 😉
Vegetarian Taco ‘Meat’
©2014 Anita Ojeda
2 cups taco-flavored TVP (texturized vegetable protein)*
1 Tbs. oregano
1 tsp. cayenne
1 tsp. salt
2 cups boiling water
Mix the first four ingredients together and then pour the boiling water on top. Allow the water to soak into the TVP whilst you prepare the other ingredients.
2 tsp. olive oil
1 cup. chopped carrots
1-2 jalapeños, chopped (it all depends on how spicy you like your food)
2 cloves of garlic, chopped
1/2 onion, chopped
1 small zucchini, chopped
Heat the olive oil in frying pan and then add the carrots, garlic, onion and zucchini (I put the carrots in, and then chop the next ingredient on the list whilst the first one starts sautéing). When the carrots are soft, add another teaspoon of olive oil and then add the taco meat mixture. Mix well and allow the taco meat to brown whilst you prepare the corn tortillas.
Serve with cheese, lettuce, tomatoes, and your other favorite toppings. If you’re vegan, omit the cheese.
*Taco-flavored TVP can be purchased in the “survival food” section of our local Wal Mart. You can also purchase it from stores such as Win-Co and Smith’s that have bulk food sections, or online from Andy’s Market
If you’d like to know why I eat the way I do, read my Healthy (er) Choices Manifesto.
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