Dinner

CHANGING THE RULES – ITALIAN INSPIRED VEGAN TACOS

I just felt like tacos tonight so quickly whipped up these delicious ones.

I chose to go with an Italian theme rather than Mexican but hey they are still tacos.

Check out my recipe below.

ITALIAN INSPIRED VEGAN TACOS

Print Recipe
Serves: 8 Cooking Time: 20M

Ingredients

  • 1 packet of vegan mince (I used Linda McCartney on this occasion)
  • 1 clove of garlic
  • 1 cup of diced onion
  • 1 cup of diced vegetables (carrot, peas and corn)
  • 2 tablespoons of dried rosemary
  • 2 tablespoons of dried oregano
  • 2 tablespoons of dried basil
  • 4 tablespoons of vegan gravy powder
  • 2 cups and one splash of water
  • 1/2 cup of Tofutti Better Than Cream Cheese
  • 1 red hot chilli
  • 1 cup of chopped lettuce
  • 1/2 cup of diced tomato
  • 1/2 cup of grated vegan cheese (I used Bio Cheese on this occasion)

Instructions

1

Boil 2 cups of water in a kettle.

2

Once boiled pour into a mixing cup or dish, add the vegan gravy powder and stir vigorously until there is no lumps present. Set aside.

3

Place the garlic (diced or crushed) and onion into a non stick pan at high heat. Cook until it starts to brown then add a splash of water allowing to caramelise for a minute.

4

Add the vegan mince, diced vegetables, rosemary, oregano and basil to the pan. Stir regularly until mince softens.

5

Pour the gravy mix into the mixture ensuring you evenly cover all of the contents. Allow to cook down while continuing to stir.

6

Once the ingredients are soft and gravy has thickened remove from the heat.

7

Plate up the tacos as you wish adding the Tofutti Better Than Cream Cheese.

8

Optional - garnish the top of the tacos with sliced red hot chill pieces and serve with an icy cold drink of your choice.

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