Meatless Tacos With Vegetable Protein Crumbles 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.

MEATLESS TACOS WITH VEGETABLE PROTEIN CRUMBLES

Steps:

• Warm meatless burger crumbles in sauté pan.
• Add water and taco seasoning and bring to a boil. Simmer and stir until desired consistency is reached.
• Heat taco shells (or tortillas) according to directions on package.
• Dice tomatoes, shred cheese and lettuce, all to desired amounts.
• Pour two ounces of protein crumbles into shell, and add desired toppings.

VEGGIE CRUMBLE TACOS

Steps:

• Warm veggie crumbles crumbles in sauté pan with the oil.
• Add water and taco seasoning to crumbles and bring to a boil.
• Simmer and stir until desired consistency is reached.
• Dice tomatoes, green onions,shred cheese, and shred lettuce, all to desired amounts as you know how your family eats.
• Spoon some crumbles into shell or tortilla, and top tomato, lettuce, cheese and salsa.
• Wrap it up if using the tortillas.

MEATLESS TACOS

Steps:

• Heat olive oil in a large pan over medium heat. Add bell pepper, onion, and garlic; saute until tender, about 5 minutes. Add crumbles, pinto beans, water, and taco seasoning. Mix and cook until water evaporates and mixture is heated through, about 10 minutes. Serve in tortillas.