I recently had some vegan tacos at a meeting, and I was so sad. I think they just opened a can of beans. Being vegan doesn’t mean you don’t like good food.. I came home and tried a different version.
2 large portobello mushrooms chopped in 1/2″ cubes. Reserve stems.
or 2 zucchini halved and cut into long slices
or 1 small eggplant halved, cut into long slices
1 avocado mashed and mixed with diced onion and tomato. Also I extend with mashed peas. Add a little garlic salt
Baked Tofu:
Slice a block of non gmo firm tofu down middle like you do for a cake layer. then slice from top down into ½ x 3 inch pieces. Coat in italian bread crumbs, then place on a silpat. Bake at 350 for 20 min.
Guacamole:
Mash one large or two small avocados in a serving bowl with a potato masher or fork. Add
¼ diced onion white or red,1 small tomato diced with seeds, 1/8t garlic salt, juice from ½ of a small lime
Coleslaw:
The best way to prepare is in the Cuisinart with the shredding attachment. You can also slice thin with a nice. Take out core thought. A half of a head of cabbage. After shredding, place in med bowl with:
1//2c diced red pepper
2 scallions (green onions) chopped with green ends too.
. Sprinkle flavored balsamic vinegar and 1t olive oil over and mix with 1/8t. garlic salt.
Corn tortillas. Guys eat 3 each and I eat 2. Overlap around a dinner plate and microwave for 45 seconds.
Sometimes we have beans but not necessary. In Instant Pot (electric pressure cooker) put:
2c. dried black beans
5c water, 1t. salt. push beans and 1 hr later to completion.
To prepare taco: Layer guacamole, beans, tofu, vegetable and cabbage slaw.
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