Vegan Taco Fillings (Three Options)

Our family eats Mexican food 95% of the time. While tacos are easily fillable with a variety of options, here's our top three favorite:

Seasoning we use for all below:

• 1 TSP Chili Powder
• 1 TSP New Mexico Chili Powder
• 1 TSP Garlic Powder
• 1 TSP Onion Powder
• 1 TSP Cumin
• 1 TSP Coriander
• 1 TBSP Nutritional Yeast

Veggie Taco "Meat"

What you need:

• 3-4 Mushrooms Chopped
• 1 Cup Broccoli Chopped
• 1/2 Onion Chopped
• 1/2 Shredded Carrot
• Taco Seasoning

How to Make:

1. In a pan, add broccoli, onion and carrots with a small amount of water, cover and steam until tender. If needed. add a bit more water if it sticks. 
2. Add mushrooms and cook covered for about 5 minutes.
3. Mix in taco seasoning spices, remove from heat and let sit for 3-5 minutes

Lentil Quinoa Taco "Meat"

What you need:

• 1 1/2 Cup Cooked Lentils
• 1 1/2 Cup Cooked Quinoa
• Taco Seasoning

How to Make:

1. Pre-heat oven to 350
2. In a bowl, mix all ingredients together and spread on a parchment paper lined cookie sheet
3. Bake for 15-20 minutes or until slightly crunchy but soft

TVP Taco "Meat"

What you need:

1. 2 Cups Water
2. 1 TSP Veggie Stock or Trader Joes Not Chicken Stock in the spices section
3. Taco Seasoning 
4. 1 Cup Textured Vegetable Protein (Bob's Red Mill TVP is usually found with the specialty flour in many grocery stores)
5. 1 TBSP Water

How to make:

1. In a pan, bring water to a boil with seasoning
2. Remove from heat and add TVP.
3. Mix together, cover and let sit for at least 5 minutes

Other things we like for tacos are brown rice, beans, lots of veggies, Good Planet cheese or Violife cheese, salsa, guacamole.