Cauliflower Rice Taco Skillet

You can use rice instead of cauliflower rice but the later makes this so fast to come together. I cooked the cauliflower rice according to the package directions and then added it at the appropriate time. This was ready in under 30 minutes. I cooked it in my Dutch oven but a large skillet would work better. Here's  your next Taco Tuesday menu.

• 1 small sweet onion, diced
• 1 tablespoon garlic, minced
• 1 bell pepper, diced
• 1 jalapeno, diced (optional)
• 12 ounces vegan ground beef (I used Impossible, thawed)
• 1 packet reduced sodium taco seasoning
• 12 ounces cauliflower rice, cooked according to package directions
• 1 15-ounce can pinto beans, drained and rinsed
• 1 15-ounce can fire-roasted diced tomatoes
• 1 lime juiced
• Garnish: avocado, cilantro, pickled jalapenos, tortilla chips

Heat 2 tablespoons water over medium heat. Add the onion, garlic, bell pepper, jalapeno, beef and taco seasoning. Stir to break up the beef.

Cook for about 5 minutes, stirring frequently

Pour in the cooked cauliflower rice, beans and tomatoes and mix well.

Cook for about 10 minutes, stirring every few minutes.  Add lime juice and serve.

Served with desired garnishes and some hot sauce.

If you are not a fan of heat you can leave the jalapeno out of the dish. 

Enjoy!

One-Pot Cheesy Taco Pasta

I saw this non-vegan dish and it sounded so good and seemed fairly simple. So, I made it vegan by using Impossible meat, that was thawed, veggie broth instead of chicken broth, vegan cheese and left out the oil. It was delicious!!! It's not WFPBNO, but you could use crumbled soy curls or crumbled tofu and make your own cheese sauce and it would be WFPBNO. It is definitely a make again and next time I'll try making it whole food. It think either the soy curls or the super firm tofu crumbled would work fine.  Try this for Taco Tuesday this week.

• 1 cup chopped sweet onion
• 1 12-ounce package Impossible Beef Lite, thawed
• 1 tablespoon taco seasoning
• 1 heaping teaspoon garlic, minced
• 1 15-ounce can, black beans, drained and rinsed
• 3 cups of your favorite salsa
• 8 ounces dry elbow macaroni
• 2 1/2 cup veggie broth
• 1 cup frozen corn kernels (not in pic, sorry)
• 2 cups Colby Jack shreds
• Garnish: diced avocado, sour cream, pickled jalapeno slices

Heat a couple of tablespoons water in a Dutch oven. Add onion and cook until it is translucent. Stirring occasionally.

                                        

Add the Impossible beef, taco seasoning and garlic. Cook, breaking up the beef into smaller pieces using a wooden spoon. Cook until no pink remains.

Add the beans, salsa and macaroni. Stir well to combine. Add the broth and cover, bringing the pot to a boil. Uncover, cook, stirring occasionally, the pasta will try to stick to the bottom of the pan. Be sure to scrape the bottom often. Cook until pasta is done, about 12-15 minutes. Again, be sure to stir.

Add the corn and 1-1/2 cups cheese. Stir well.

Sprinkle the remaining cheese on the top and add the lid. Turn the heat off. Leave for 2-3 minutes until cheese is melty.

Add your garnishes, you could also use chopped cilantro, more salsa, hot sauce, crushed tortilla chips.

Enjoy!!!

Blackened Tofu Tacos (WFPBNO)

I made these for Taco Tuesday and boy were they good. I had a bag of coleslaw mix in the frig that needed to be used. So, I opted to use that instead of lettuce. I made the sauce using plant based yogurt and Dr. McDougall's mayo recipe. I know the pic is a pic of a plant based Hellman's jar. But, it was washed out and that is what I stored my McDougall mayo in. His recipe is online and it's free. The leftovers heat up well in an air-fryer or toaster oven and the tofu would make a good addition to a salad.

For the sauce:

• 1/4 cup vegan mayo, I used Dr. McDougall's recipe
• 1/4 cup vegan yogurt, unsweetened
• 2 teaspoons blackened seasoning
• lime juice to taste, I used 1/2 a lime

For the tofu:

• 1 14-ounce package of extra firm tofu, drained and pressed
• 3 tablespoons blackened seasoning

For the tacos:

• flour tortillas
• avocado
• cabbage or coleslaw mix
• lime wedges for serving, optional

Press your toful between a folded kitchen towel. I use the lid to my Dutch oven to press my tofu.

Add all the sauce ingredients to a small bowl and mix to combine. 

Taste and adjust seasoning to your liking.

Press the tofu for about 30 minutes.

Then lice into 16 sticks.

Add the seasoning mix to a bowl or plate.

 

Dredge the tofu, coating all the sides.

Add to a plate.

Preheat your toaster oven or air-fryer. I used my toaster oven set at 350F. Add the tofu to a baking dish covered with parchment paper.

Baked until the tofu was brown and firm. About 15-20 minutes.

Heat the tortillas. To make a taco: add avocado, cabbage/slaw and tofu to each tortilla. Drizzle on some sauce and serve with hot sauce or lime wedges. I also heat some fat free refried beans as a side.

Another Taco Tuesday in the books!!

Enjoy!!!

Instant Pot Taco Pasta (WFPBNO)

I saw this recipe online and it sounded delicious. So, I decided to make it WFPBNO.  Use Brand New Vegan or whoever has your favorite WFPBNO cheese sauce. I didn't have the time to make it and cheated and used Daiya shreds. They are no WFPBNO. I used black beans for my protein and used Dr. McDougall's enchilada sauce. They are all online for free. I'm trying to find more instant pot recipes during these hot days of August. This was super simple; you probably have everything in your pantry or freezer to make it. Dinner in less than 30 minutes!!! Flavors were spot on!

• 1 cup diced sweet onion
• 1 tablespoon cheater garlic (the stuff in a jar in the produce isle)
• 1 1/2 cups water
• 2 cups enchilada sauce
• 1 (10 ounce) can Rotel
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 3 cups medium pasta shells
• 1/2 cup frozen corn, thawed
• 1/2 cup canned black beans
• a couple of handfuls of cheese shreds or a WFPBNO cheese sauce
• Garnishes: avocado, salsa, jalapenos, lime juice, cilantro

Set the Instant Pot to sauce and add a couple of tablespoons of water. Once the water is bubbling add the diced onions. Saute until tender.

Add the garlic and cook another 30 seconds or so. Turn off.

Add the water, pasta, enchilada sauce, rotel, chili powder and cumin. I also added a few dashes of hot sauce. Stir well. 

Lock the lid and be sure the valve is set to sealed. Set Instant Pot to 3 minutes. Once it beeps, release the pressure by turning the valve to release to let the steam out. Stir well.

Add the corn and black beans and mix well.

Add the cheese or cheese sauce. 

Return the lid to the pot and let it sit for 2-3 minutes. You want the corn and black beans to warm up and the cheese to melt or get warm. 

Plate up with your garnishes and enjoy!!!!

Taco Cups

Just in time for Taco Tuesday. I made these, taco cups, a couple of weeks ago and have just been too busy to post them. But, I promise to get back to a post a week! Also, I filled these a little too full. I'd only fill them about half way so your toppings stay put! They are messy, but fun, to eat since I just used my hands. I only made four and you can use whatever type of vegan ground you wish. I only had Beyond Meat burgers, so I thawed out 2 and made these but ideally you would use a package of the Beyond Meat ground or Impossible ground. They are found in the freezer case of most supermarkets, shrink-wrapped in clear plastic with a black plastic back. These obviously would also make great tacos, burrito filling or nachos. 

• 12 ounces vegan ground
• 1 package taco seasoning
• 4 ounce can chopped green chilies
• 1/2 cup vegan cheddar shreds
• street-style flour tortillas (these are really small)
• Garnish: shredded lettuce, vegan sour cream, diced tomatoes, hot sauce

Preheat oven to 350F. In a cast iron or non-stick skillet add the ground, taco seasoning and 1/4 cup water Stir well and cook until ground is done, about 6-7 minutes. Stirring occasionally.

While it's cooking fold the tortillas to fit into a standard sized cupcake tin. You may have to fold the edges some.

Now, to the ground add the chilies and cheese. Continue to cook until the cheese is mostly melted. Remove from heat.

Fill each tortilla with 2-3 tablespoons of the ground mixture. Don't over stuff them like I did.

Place in the oven until the tortillas are slightly crisp around the edges, about 15 minutes or so depending on your oven.

Garnish with add the goodies you enjoy and since I was serving these as a meal I fixed some Spanish Rice to go with them. But, these could be served as appetizers by themselves. I prefer to cook them fresh. If you have leftover filling just put it in the refrigerator and make fresh cups with the leftovers the next day or so. 

Enjoy!!!