Recipe: Veggie Tacos by Jennah Jensen

Who doesn’t love a good taco night! These veggie tacos are a fun way to get your veggies in while still packing a savory mouthful of flavor. The mushrooms, cauliflower and tofu offer a “meaty” like texture that likely won’t leave you disappointed. Adding creamy avocado slices and fresh ingredients on top ties everything together. I love recipes like this because you don’t have to compromise nutrition for flavor. I hope you enjoy these as much as I do and as always, feel free to just use whatever you have on hand or swap out/omit ingredients to your liking. The most important thing is to keep healthy choices enjoyable!

Taco Filling Ingredients:
1.5 cups yellow onion, finely diced
2 cups mushrooms, finely diced
2 cups cauliflower florets, finely diced
1/4 cup water
2 cups zucchini, finely diced
1 cup yellow or orange bell pepper, finely diced
1.5 cups tofu, finely diced
8-10 tortillas of choice

Seasonings:
1 tablespoon tamari (liquid aminos or soy sauce will also work!)
1 teaspoon garlic powder
1 teaspoon seasoning salt

Optional Toppings:
arugula or leafy green of choice
cilantro
avocado
hot sauce or salsa

Cooking Method:

• On medium heat sauté onions, mushrooms and tamari. Cook for about 5 minutes.

• Next add cauliflower and water, cover and cook for another 8-10 minutes.

• Add all remaining ingredients and seasonings and continue to sauté for about 5 more minutes. Turn off heat and let cool.

• Finally, heat up your tortillas then add a large spoonful or two of the taco filling. Add any desired fresh toppings and enjoy!

Jennah Jensen is a vegan, blogger and recipe extraordinaire! You can follow along her adventures, find her recipes and be inspired by her musings here and follow along on Instagram @jennahjensen