One of our favorite dinners is tacos! We LOVE to make taco bowls, softshell, and hardshell tacos, and have come up with tons of plant-based combos to fit the bill!
When it comes to tacos, you can pretty much mix and match any and every type, but there are one or two we end up with as our go-to combinations because they’re so so good.
A note: Watch out for store-made packets of taco seasoning, if you’re strictly vegan, as many contain dairy. We use Penzey’s Chipotle seasoning, and a little bit of cumin and it works great).
Corn tortillas (vegan)
Flour tortillas (vegan)
Whole wheat tortillas (vegan)
Hard shell tacos
White or brown Minute Rice (or leftover rice)
Oven roasted broccoli (400 degrees for 20 minutes)
Oven roasted artichokes (canned, drained and 400 degrees for 20 minutes)
Roasted squash (butternut works best, diced, and roasted 400 degrees for 30-40 minutes)
Cauliflower (400 degrees for 20 minutes)
Sauteed pepper and onion strips
Corn (frozen or canned)
Portobello mushrooms (sliced, sauteed with chipotle seasoning blend)
Vegetarian refried beans
Gardein or Beyond Meat crumbles, sauteed with chipotle and cumin seasonings, salt and pepper)
Daiya cheese (shreds or shredded block)
Roasted red pepper hummus
Hot sauce (Cholula is the best!)