‌

Vegan Ground Beef Tacos

Name: Vegan Ground Beef Tacos
Cuisine: Mexican Food
Ingredients: 1/2 red onion, diced; 3 cloves garlic, minced; 8 oz cremini mushrooms; 3/4 C walnuts; 8 oz tempeh (optional); 1 TBSP coconut aminos or soy sauce; 3 TBSP tomato paste; 2 TBSP taco seasoning; 2-3 TBSP water or broth; taco shells; black beans, warmed; avocado + 1 tsp lime juice, mashed; plain almond milk greek yogurt; cherry tomatoes, halved; red onion, finely diced; cilantro; sweet yellow corn; salsa or hot sauce

Quick & EasyVeganVegetarianBudgetMain DishesUnder 20 minutesFamily favouritesKid-friendlyDinnersMexican Food

‌

Jackie Akerberg

560 recipes

Ingredients

1/2 red onion, diced
3 cloves garlic, minced
8 oz cremini mushrooms
3/4 C walnuts
8 oz tempeh (optional)
1 TBSP coconut aminos or soy sauce
3 TBSP tomato paste
2 TBSP taco seasoning
2-3 TBSP water or broth

To serve

taco shells
black beans, warmed
avocado + 1 tsp lime juice, mashed
plain almond milk greek yogurt
cherry tomatoes, halved
red onion, finely diced
cilantro
sweet yellow corn
salsa or hot sauce

Preparation

Add mushrooms, walnuts, and tempeh to a food processor and pulse a few times until a crumbled texture is achieved. Do not over pulse.
Heat 1 tsp EVOO in a large cast iron skillet over medium low heat. Sauté onion and garlic until tender. Add in taco seasoning and sauté for another 30 seconds.
Add in walnut mixture and stir to combine. Add about half the water or broth, coconut aminos, and tomato paste. Sauté for 7-8 minutes, adding a little more water if needed to prevent sticking. Season to taste and adjust for desired spice.
While taco meat is cooking, warm your taco shells and beans, and prep remaining ingredients.
Assemble and enjoy with hot sauce and a spicy margarita.