Most recent results for Taco in Recipes

Tacos in 10 minutes!

McCormick’s Flavor Forecast proves how easy it is to make meat-free Mexican food with these Vegan Mushroom and Carrot Tinga Tacos.

New Wave Foods has created “shrimp” that tastes real but doesn’t involve killing sea animals. Our vegan shrimp taco recipe will trick your friends.

These easy tacos are full of delicious, protein-rich ingredients found at Trader Joe’s.

This spicy twist on tofu scramble—packed with potatoes, avocados, and vegan ranch dressing—will take your vegan breakfast burritos to the next level.

These filling vegan tacos are equally flavorful and colorful.

Try these delicious portobello tacos from Kristy Turner’s cookbook “But My Family Would Never Eat Vegan!”

This vegan recipe is beyond tasty.

The sisters of Spork Foods have gifted us with this delicious vegan recipe.

If you’ve never had Gardein fishless filets, drop everything and get some right now.

This fun twist on a traditional waffle breakfast is delicious and easy to make!

2 Tbsp. olive oil 1 large onion, chopped 12 oz. plain tempeh, crumbled into large pieces (Surata Soy Foods Co-op Original Tempeh, available at natural food stores) 1 Tbsp. tamari (natural soy sauce) 1 tsp. ground cumin 1 dozen corn tortillas (approximately), wrapped in foil 1/2 – 1 cup coarsely chopped fresh cilantro 2 cups… Read more »

1 veggie burger patty 1 Tbsp. spicy salsa 2 tortilla shells Veggies of your choice • Break the veggie burger into small pieces then add the salsa to the crumbled burger. • Fry the mixture in a pan until thoroughly heated and wrap in a tortilla shell with your favorite veggies. Makes 2 tacos

1 1/2 lbs. russet potatoes, peeled and quartered 2 Tbsp. margarine 1/2 tsp. salt 1/2 cup (2 oz.) shredded vegan smoked mozzarella cheese 1/2 cup (2 oz.) shredded vegan cheddar cheese Big pinch red pepper flakes Vegetable oil for preparing the tortillas 8 thin corn tortillas 1 small red or green bell pepper, seeds removed… Read more »

4 oz. parsnips, peeled and cut into 1/2-inch-thick rounds Olive oil for coating the parsnips Chili powder, to taste Salt, to taste Black pepper, to taste Cumin, to taste 1 cup shredded green cabbage 1/2 cup Vegenaise 1 chipotle pepper in adobo sauce, diced 1/2 red onion, diced 1/2 tomato, diced 2 blue or yellow… Read more »