I’ve used Field Roast in breakfast burritos, so why not tacos? ( As you can see, I had a taco fiesta foul with one of the shells, but it worked out ok. 🙂 ) Somehow, zucchini reproduced in my fridge so I had to use some of them up—they’re ideal for tacos.  I also had some chipotle-flavored olive oil from Rocky Mountain Olive Oil Company—the perfect opportunity to use it.
INGREDIENTS:
1 Tbs olive oil
2 tsp garlic, minced
4 Field Roast Chipotle-flavored veggie sausages, thawed and crumbled
4 med zucchinis, cut into sticks
2 red bell peppers, sliced
Corn taco shells
All the other fixings: vegan cheddar shreds, vegan sour cream, avocado slices, fresh cilantro, and salsa
DIRECTIONS:
In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.
Next, add the zucchini, peppers, and Field Roast. You don’t necessarily have to add the sausages at this point since it’s only a matter of heating them through, but I like to get the flavors incorporated with the veggies early on.
Cook over medium heat, stirring often, for about 20 minutes, or until tender. I like to cover and let the steam help cook the veggies. Serve with your favorite taco fixings and enjoy!
- 1 Tbs olive oil
- 2 tsp garlic, minced
- 4 Field Roast Chipotle-flavored veggie sausages, thawed and crumbled
- 4 med zucchinis, cut into sticks
- 2 red bell peppers, sliced
- Corn taco shells
- All the other fixings: vegan cheddar shreds, vegan sour cream, avocado slices, fresh cilantro, and salsa
- In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.
- Next, add the zucchini, peppers, and Field Roast. You don't necessarily have to add the sausages at this point since it's only a matter of heating them through, but I like to get the flavors incorporated with the veggies early on.
- Cook over medium heat, stirring often, for about 20 minutes, or until tender. I like to cover and let the steam help cook the veggies. Serve with your favorite taco fixings and enjoy!
This sounds delicious! Did you freeze your sausages? They are usually in the refrigerated aisle.
Oh, the store I typically buy them at (Vitamin Cottage) keeps them in the freezer. I guess that not where all store keep them… 🙂
Just made these tonight… Brilliant!
Where did you get the Olive Oil from? I live in Denver and I don’t think I ever seen that brand, but I’d love to get my hands on some!
I meant to add the link! Oops. Check them out here: http://www.rockymountainoliveoil.com/
I love tacos, but haven’t made them in a while- especially the crispy kind. I just wish veggies were procreating in my fridge too 😉