by Bryttani M. | I Am Electric Life
You won't believe how delicious plant-based tacos can be! 🌮 Try this plant-based taco meat recipe for the ultimate taco experience and trust us, you won't regret it!
Servings : 16 servings
¼ cup Homemade taco seasoning (1 tsp each of cayenne pepper, coriander powder, ginger powder, onion powder, and sea salt)
2 tbsp coconut aminos
1 tsp date syrup*
2 tbsp grapeseed or avocado oil
1 Lime juiced, ¼ cup
1 Onion, diced
2 tsp Minced Mock Garlic* **
1 tbsp Onion powder
2 tbsp Sage
1 tbsp Ginger power or freshly grated
2 cups Wild rice or Quinoa, cooked
2 cups Portobello Mushrooms, chopped
3 cups Kale
2 cups Chayote or fennel stalks, chopped (great for texture)
2 cups fresh Tomatoes, chopped
¼ cup fresh Coriander (Cilantro), chopped
Sea Salt and Cayenne pepper to taste
**see app for approved foods & recipes
HOW TO PREPARE:
In a large bowl make a marinade using the taco seasoning, olive oil and lime juice, coconut aminos, and date syrup*. Set aside.
In a large sauté pan, heat oil over medium heat. Add onions, chayote/fennel stalks, and let cook for about 5 minutes until soft and fragrant.
Add in mushrooms and cook until most of the water has evaporated.
Stir in the mock garlic, ginger, sage, thyme, onion powder, and season with salt & pepper. Cook for another 1-2 minutes.
Add the cooked rice, kale, herbs, and tomatoes and mix together to fully combine.
Pour taco marinade over the mixture and stir until well combined.
Cook over medium heat until the mixture is heated through (about 5 minutes). Stir in Fresh cilantro. Remove from heat.
Taco shells: spoon into Crunchy or soft alkaline taco shells and top with quacamole, lettuce, and freshly chopped cherry tomatoes.
Taco salad: serve over a bead of lettuces with some Avocado Lime Dressing, and any other fresh veggies you like
Dip it: scoop some of the taco meat into a bowl and dip it with a som slightly salted cucumber slices!