I love these vegan tacos. This vegan lunch recipe can also be made into a great bowl by adding some brown rice. Many different components come together to make up this vegan recipe. Once all the ingredients are all together, you’ll have a real treat on your hands, or in your hands. This vegan taco recipe will have you hootin and hollering for more. Ye haw! Find out more about Beyond Meat!
- Vegan Ranch........
- 1 Cup Vegan mayonnaise.
- 1 teaspoon Onion powder
- 1 teaspoon garlic powder
- unsweetened almond milk.
- 1 pinch pepper
- 1 pinch salt
- Chopped Salad.......
- ¼ piece cabbage
- ¼ piece red onion
- 1 teaspoon white vinegar
- 3 teaspoon EVOO
- 1 BBQ Tofu.........
- 1 block extra firm tofu or beyond meat
- 1 1/2 cup BBQ sauce
- 1 Package mushrooms quartered
- 1 bunch kale chopped
- 1 1 carrot grated- ganish
Preheat your oven to 375°F
First make your vegan ranch and chopped salad. Marinate while you cook everything else. Add in 1 teaspoon of onion and garlic powder with a dash of salt and pepper with almond milk.
Chop the salad like a coleslaw. Add the vegan ranch and a bit of salt and pepper to taste.
For the BBQ tofu, after its pressed, cut it into cubes or logs. Then coat the tofu in your go to bbq sauce. Reserve some sauce to coat again. Bake for 20 minutes or longer if you want them to be more firm. You may choose to sauce the Beyond Meat.
Saute the mushrooms until tender and add in your kale just until cooked, season with onion and garlic powder.
Now the best part is assembling your taco or bowl. Throw it all together in the the shell and garnish with the shredded carrot.
The ingredients can all be added to the taco shell or into a bowl for two great ideas for easy vegan meals.