Vegetarian Taco Filling Version Ii Recipes

VEGETARIAN TACOS WITH AVOCADO SAUCE

Steps:

• Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
• Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
• Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

VEGETARIAN TACO FILLING

Steps:

• Saute onions in oil until soft and translucent. Add garlic and cook for another minute or two, but do not allow to burn.
• Add lentils and toss with oil and onions to coat. Add 4 cups of water and cook for about 30 minutes until the lentils begin to soften.
• Add canned tomatoes, seasonings, TVP and additional water and cook for about 30 minutes more.
• Remove from heat and stir in brown sugar.
• We serve this both in traditional tacos and over rice, topped with all the fixings - tomatoes, avocados, cucumbers, salsa, cheese, sour cream, hot sauce, etc.

VEGETARIAN TACO FILLING VERSION II

Steps:

• In a large skillet over medium heat, add meatless ground burger, water and spices.
• Mix well and let simmer for 10-15 minutes until heated through and water is absorbed.
• Add black beans and simmer another 5 minutes.
• Use this mixture to replace the seasoned ground beef in any of your favorite Mexican recipes!
• Another note* One can use 1 cup of TVP in place of the soy crumbles or Boca. You might need a bit more that 1 cup of water to keep mixture from getting too dry.