Bean & Avocado Tacos with Cilantro-Lime Cashew Sauce

Bean and Avocado Tacos with Cilantro-Lime Cashew Sauce -- Epicurean VeganSummer is around the corner, which means fresher, lighter meals make a resurgence. Frankly, these are good any time. They come together in a snap, too. I paired these with the Avocado Bruschetta that’s always a hit.
Avocado Bruschetta -- Epicurean VeganI made these pretty mild, but feel free to chop up a jalapeno or add some hot sauce to the cashew sauce. Some iceberg lettuce would also add some nice crunch. Either way, I think you’ll enjoy these tasty, gluten-free tacos for lunch or dinner.

INGREDIENTS:
1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
1 red bell pepper, diced
1/2 large onion (any variety), diced
2 Tbs red wine vinegar
2 Tbs ground cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
2 Tbs lime juice
Cilantro-Lime Cashew Sauce
1 C raw, unsalted cashews
1 tsp apple cider vinegar
1/2 tsp salt
1/2 to 3/4 C cold water
3 Tbs lime juice
1 C fresh cilantro leaves
1 Tbs nutritional yeast
The rest
1 avocado, peeled, pitted and sliced
6-8 soft corn tortillas

DIRECTIONS:
When it comes to making a dish with a cashew sauce, I’ll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceTo make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceIf you’d like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!
Bean and Avocado Tacos with Cilantro-Lime Cashew SauceWith leftovers, we changed it up a little by warming up the filling and using corn shells and adding lettuce and tomato. So good!

Bean and Avocado Tacos with Cilantro-Lime Cashew Sauce -- Epicurean Vegan

 

FBean & Avocado Tacos with Cilantro-Lime Cashew Sauce
 
Author:
Serves: 6-8
Ingredients
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • ½ large onion (any variety), diced
  • 2 Tbs red wine vinegar
  • 2 Tbs ground cumin
  • 1 tsp oregano
  • ¾ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 Tbs lime juice
  • Cilantro-Lime Cashew Sauce
  • 1 C raw, unsalted cashews
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ to ¾ C cold water
  • 3 Tbs lime juice
  • 1 C fresh cilantro leaves
  • 1 Tbs nutritional yeast
  • The rest
  • 1 avocado, peeled, pitted and sliced
  • 6-8 soft corn tortillas
Directions
  1. When it comes to making a dish with a cashew sauce, I'll usually start by pouring boiling water over the cashews and let them soak for at least two hours. Meanwhile, prepare the other ingredients.
  2. Combine the beans, bell pepper, and onion in a large bowl. In a small dish, combine the cumin, oregano, salt, black pepper, and garlic powder. Gently fold into the bean mixture along with the red wine vinegar and lime juice. Set aside.
  3. To make the sauce, drain the cashews and add them to the food processor along with all of the ingredients. Go easy on the water at first and add more as you go in order to reach a desired sauce consistency. I use a funnel to transfer the sauce to a squeeze bottle.
  4. If you'd like, warm the tortillas, or keep them room temperature. I squeezed on some sauce, spooned some filling inside, added an avocado slice, then topped with more sauce. Enjoy!

 

 

Quick & Easy Quinoa Chili

Quick & Easy Quinoa Chili -- Epicurean VeganSome nights call for a warm, hearty meal. This one is also packed with healthy ingredients such as quinoa, beans, and avocado. I love regular ol’ chili with beans, tomatoes, and ground veggie sausage or crumbles, but sometimes, you just need a change! Between the quinoa and beans, you’ll get a healthy dose of protein, too. Quick, easy, and perfect for a chilly night.

INGREDIENTS:
1 Tbs olive oil
3 cloves of garlic, minced
1 large onion, chopped
1 C tri-color quinoa
3 C vegetable broth, divided
2 14-oz cans diced tomatoes, with juice
1 6-oz can tomato paste
2 14-oz cans tri-bean blend
2 tsp Ancho chili powder
1/2 tsp paprika
1 tsp cumin
1 tsp oregano
3/4 tsp salt
1/2 tsp black pepper
16-oz jar roasted red peppers, chopped
1 C frozen corn kernals
Juice from one lime
Fresh cilantro, chopped
1 avocado, peeled, pitted and diced
Tofutti sour cream (optional)

DIRECTIONS:
In a large soup pot, heat the olive oil and add the garlic. Cook for 1-2 minutes, then add the onion. Saute the onion over medium heat for 8 minutes, until softened and just slightly browned. Add the quinoa and cook for 3 minutes, stirring often.

Quick & Easy Quinoa Chili -- Epicurean VeganNext, stir in the tomatoes, tomato paste, 2 cups of the broth, beans, and seasonings. Reduce the heat to low and simmer, partially covered with a lid, for about 20-25 minutes. Taste test to make sure the quinoa isn’t crunchy and that you have the right amount of seasoning. Add the remaining cup of broth, chopped roasted red peppers, corn, and lime juice. Cook another 10 minutes. Serve with sour cream, cilantro, and avocado. Enjoy!

Quick & Easy Quinoa Chili
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 Tbs olive oil
  • 3 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 C tri-color quinoa
  • 3 C vegetable broth, divided
  • 2 14-oz cans diced tomatoes, with juice
  • 1 6-oz can tomato paste
  • 2 14-oz cans tri-bean blend
  • 2 tsp Ancho chili powder
  • ½ tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • ¾ tsp salt
  • ½ tsp black pepper
  • 16-oz jar roasted red peppers, chopped
  • 1 C frozen corn kernals
  • Juice from one lime
Directions
  1. In a large soup pot, heat the olive oil and add the garlic. Cook for 1-2 minutes, then add the onion. Saute the onion over medium heat for 8 minutes, until softened and just slightly browned.
  2. Add the quinoa and cook for 3 minutes, stirring often.
  3. Next, stir in the tomatoes, tomato paste, 2 cups of the broth, beans, and seasonings. Reduce the heat to low and simmer, partially covered with a lid, for about 20-25 minutes.
  4. Taste test to make sure the quinoa isn't crunchy and that you have the right amount of seasoning. Add the remaining cup of broth, chopped roasted red peppers, corn, and lime juice.
  5. Cook another 10 minutes. Serve with sour cream, cilantro, and avocado. Enjoy!

 

Slow Cooker Mexican Quinoa & Black Beans

Slow Cooker Mexican Quinoa and Black Beans -- Epicurean VeganThis has been a favorite at our house for some time now. I found the original recipe on Pinterest, but have just tweaked it a little here and there. I also double the recipe because it makes great leftovers. I like to serve this with some tortilla chips, cilantro, avocado and vegan sour cream, but we’ve also been known to scoop it into a warm flour or corn tortilla with all fixins’ like tomato, cilantro, avocado, etc. It’s so easy to make; just toss in a slow cooker and it’s ready in about 3 hours. (And it’s gluten-free!) You can sub in any other kind of bean, such as kidney or chili beans, but I also think some lentils would be perfect too. And why not throw in a diced red bell pepper? The possibilities are endless!

INGREDIENTS:
2 15-oz cans black beans, drained and rinsed
3 C vegetable broth
1-1/2 C tri-color quinoa
1 C salsa
2 bay leaves
3 tsp cumin
2 tsp salt
1-1/2 tsp garlic powder
Black pepper, to taste
Zest and juice from 1 lime
1-2 avocados, peeled, pitted and cubed
1 C fresh cilantro, chopped
Vegan sour cream
Corn tortilla chips
Optional: flour tortillas or corn taco shells

DIRECTIONS:
Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice. Once done, stir in the lime zest and juice. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.

Slow Cooker Mexican Quinoa & Black Beans
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 15-oz cans black beans, drained and rinsed
  • 3 C vegetable broth
  • 1-1/2 C tri-color quinoa
  • 1 C salsa
  • 2 bay leaves
  • 3 tsp cumin
  • 2 tsp salt
  • 1-1/2 tsp garlic powder
  • Black pepper, to taste
  • Zest and juice from 1 lime
  • 1-2 avocados, peeled, pitted and cubed
  • 1 C fresh cilantro, chopped
  • Vegan sour cream
  • Corn tortilla chips
  • Optional: flour tortillas or corn taco shells
Directions
  1. Combine the beans, broth, quinoa, salsa, bay leaves, cumin, salt, and garlic powder in a slow cooker. Cook on HIGH for 3 to 3-1/2 hours. If you can, stir it around once or twice.
  2. Once done, stir in the lime zest and juice.
  3. Season individual servings with pepper and top with avocado, cilantro and sour cream. Enjoy with tortilla chips.

 

 

Slow Cooker Tortilla Soup

Slow Cooker Tortilla Soup -- Epicurean VeganYep, it’s still August. And yes, I know using a slow cooker in the summer isn’t necessarily the norm, but I’ve got my reasons. First, our summer here in Colorado has been interesting; lots of cloudy days and rain. Second, the guys were coming back from a three-night backpacking/camping trip and would be arriving home around dinnertime. I didn’t have time in the afternoon to cook, so I threw together this soup in the slow cooker and voila, dinner was made. Sure, they were glad to see me when they got home, but I also think the savory aroma of the soup lured them inside. You certainly don’t need to use a slow cooker for this recipe,  a regular soup pot would do. I chose this method based on the time I had and the fact that it could just simmer away until the backpackers arrived home—whenever that was going to be. The soft avocado and crunchy tortilla strips are great toppers for this soup—the best of both worlds (texture-wise). The Field Roast has all the seasoning, so there’s no need for a long list of spices, however, if you choose to sub in another meat alternative, I suggest adding chili powder and oregano in addition to the cumin. The cilantro and dollop of sour cream completed this spicy, savory soup.

INGREDIENTS:
1 large onion, chopped
1 Tbs olive oil
2 cloves garlic, minced
2 Field Roast sausage links, Chipotle flavor
2 14-oz cans (or 1 28-oz can) diced tomatoes, undrained
1 6-oz can tomato paste
1 15-oz can black beans, drained and rinsed
2-3 jarred roasted red peppers, chopped
4 C vegetable broth
2 Tbs lime juice
1 Tbs agave
1 tsp cumin
Salt and pepper, to taste
Toppings: chopped avocado, fresh cilantro, vegan sour cream, tortilla strips

DIRECTIONS:
In a large skillet, heat the olive oil over medium heat. Add the garlic, onion and Field Roast. Saute until browned.
Slow Cooker Tortilla Soup -- Epicurean VeganAdd everything, including the Field Roast mixture into the slow cooker and combine well. Cook on low for about 5-6 hours.
Slow Cooker Tortilla Soup -- Epicurean VeganTop individual servings with avocado, cilantro, sour cream and tortilla strips. Enjoy!

Slow Cooker Tortilla Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 1 large onion, chopped
  • 1 Tbs olive oil
  • 2 cloves garlic, minced
  • 2 Field Roast sausage links, Chipotle flavor
  • 2 14-oz cans (or 1 28-oz can) diced tomatoes, undrained
  • 1 6-oz can tomato paste
  • 1 15-oz can black beans, drained and rinsed
  • 2-3 jarred roasted red peppers, chopped
  • 4 C vegetable broth
  • 2 Tbs lime juice
  • 1 Tbs agave
  • 1 tsp cumin
  • Salt and pepper, to taste
  • Toppings: chopped avocado, fresh cilantro, vegan sour cream, tortilla strips
Directions
  1. In a large skillet, heat the olive oil over medium heat. Add the garlic, onion and Field Roast. Saute until browned.
  2. Add everything, including the Field Roast mixture into the slow cooker and combine well. Cook on low for about 5-6 hours.
  3. Top individual servings with avocado, cilantro, sour cream and tortilla strips. Enjoy!

 

Black Bean & Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce

Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganOh yes, this is as delicious as it sounds and simple to make as well. Technically, they’re not really enchiladas, but more of an enchilada casserole. You can certainly roll the corn tortillas, but sometimes I find that they fall apart so easily and I didn’t want to lose my mind making dinner. Anyhow, I love using Field Roast (aside from the great taste) because they’re not made from strange ingredients; it’s all wheat, veggies and seasonings. And our omnivore friends also like it because it’s a satisfying meat sub that even they like.

INGREDIENTS:
1 to 2 Tbs olive oil
2 cloves of garlic, minced
1 C red onion, diced
1 Field Roast sausage link, Chipotle flavor, broken into small chunks
1 medium zucchini, quartered, then sliced
1 15-oz can black beans, drained and rinsed
1/2 C corn kernels
18 6″ corn tortillas
1 16-oz jar salsa verde
1 C cilantro, chopped
3/4 C green onion, sliced
1 tomato, diced
Roasted Red Pepper Cashew Sauce
1-1/2 C unsalted cashews
1 large clove of garlic
1 C water
2 Tbs lime juice
3/4 tsp salt
1 Tbs nutritional yeast
1 jarred roasted red pepper

DIRECTIONS:
To begin, place the cashews in a bowl and cover with boiling water. Let them soak while you prepare the enchiladas. Preheat oven to 375. In a large skillet, heat the olive oil and garlic; add the red onion and cook until it begins to soften over medium heat. Add the Field Roast and cook about 3 minutes. Add the zucchini and saute until it begins to soften a bit—not too much—it will cook more in the oven. Stir in the black beans and corn and cook until heated through, 3-4 minutes.

Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganPour half of the salsa verde into a 9×13″ baking pan and spread it evenly on the bottom. Lay 6 corn tortillas on the bottom, overlapping them, but covering the entire pan. Place half of the black bean mixture on top and add another 6 tortillas. Finish up by layering on the rest of the veggies, topping them with the remaining 6 tortillas.
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganPour the rest of the salsa verde on top and spread it around evenly to coat the tortillas. Cover with foil and bake for 25 minutes. While that cooks, make the sauce. Drain the cashews and add them to the food processor, along with the garlic. Puree for a minute, scraping the bowl if necessary. While the machine is running, add the water, lime juice, salt, and nutritional yeast; blend until smooth, about 3 minutes. Add the roasted red pepper and puree until smooth.
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganTransfer to a medium sauce pan and heat over medium-low heat for 5-7 minutes, stirring often until hot.
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean VeganPour the cashew sauce over the enchiladas (I didn’t use all of the sauce—leftovers would be great for nachos)! and top with the cilantro, green onion and tomatoes. Slice and enjoy!
Black Bean and Field Roast Enchiladas with Roasted Red Pepper Cashew Sauce -- Epicurean Vegan

 

Lime n’ Bean Tacos with Field Roast & Bell Peppers

Lime n' Bean Tacos with Field Roast and Bell Peppers -- Epicurean VeganIt doesn’t get much easier than this! These tacos take so little time to prepare, but are packed with flavor. Feel free to use flour tortillas, if you prefer and load up on the toppings. I went with non dairy sour cream, veg cheese and tomatoes. Avocados would have been great, but until they’re less than $1.59 a piece, I’ll hold off. With or without the guac, these make a delicious meal in minutes.

INGREDIENTS:
1 Tbs olive oil
1 clove garlic, minced
1/2 yellow onion, sliced
1 red bell pepper, sliced thin, then halved
1 Field Roast sausage link, Chipotle flavor, broken into chunks
1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
2 Tbs lime juice
1/2 C cilantro, chopped
Optional toppings: tomato, avocado, sour cream, cheese, salsa
Taco shells, warmed

DIRECTIONS:
In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.

Lime n' Bean Tacos with Field Roast & Bell Peppers -- Epicurean VeganAdd the Field Roast and cook another 5 minutes, or until it is heated through. Stir in the beans and cook until they are heated through. Stir in the lime and cilantro.
Lime n' Bean Tacos with Field Roast & Bell Peppers -- Epicurean VeganScoop into the taco shells, add your favorite toppings and enjoy!

Lime n' Bean Tacos with Field Roast & Bell Peppers
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 Tbs olive oil
  • 1 clove garlic, minced
  • ½ yellow onion, sliced
  • 1 red bell pepper, sliced thin, then halved
  • 1 Field Roast sausage link, Chipotle flavor, broken into chunks
  • 1 15-oz can tri-bean blend (pinto, kidney, black), drained and rinsed
  • 2 Tbs lime juice
  • ½ C cilantro, chopped
  • Optional toppings: tomato, avocado, sour cream, cheese, salsa
  • Taco shells, warmed
Directions
  1. In a large skillet, heat the olive oil and garlic over medium heat. Add the onions and bell pepper and cook for 5 minutes, or until they soften.
  2. Add the Field Roast and cook another 5 minutes, or until it is heated through.
  3. Stir in the beans and cook until they are heated through.
  4. Stir in the lime and cilantro.
  5. Scoop into the taco shells, add your favorite toppings and enjoy!

Black Bean and Chick’n Enchiladas

Black Bean and Chick'n Enchiladas -- Epicurean VeganSorry it’s been so long since my last post; been a busy bee, I guess. Sometimes, it just feels like a faux meat night and I was craving these enchiladas. They’re a breeze to prepare, but taste like you slaved away in the kitchen. This would also be a good meal to entice those meat-eating friends of yours to come to the table and give veganism a chance.

INGREDIENTS:
1 16-oz pkg. vegan chicken strips, defrosted (Morning Star, Simple Truth, or Gardein brands all make their own version)
1 15-oz can black beans, drained and rinsed
1 14-oz can Rotel (tomatoes with diced green chilies), drained
1 16-oz jar 505 Brand green chile sauce
1 C Tofutti sour cream
4-oz Tofutti cream cheese
1/4 C almond milk
Optional: 1/4 to 1/2 C vegan pepper jack shreds
Optional: salsa, guacamole
7 flour tortillas

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

DIRECTIONS:
Preheat oven to 375. In a large bowl whisk together the sour cream, cream cheese, vegan pepper jack (if using) and milk. Stir in the Rotel, black beans and chick’n strips.

Black Bean and Chick'n Enchiladas -- Epicurean VeganScoop the chick’n mixture evenly into 6-7 flour tortillas and place into a 9×13 baking dish. Cover with the green chili sauce.

Black Bean and Chick'n Enchiladas -- Epicurean VeganCover with foil and bake for 35-40 minutes. (Make sure the foil isn’t touching the tortillas too much, because it will stick to them). Enjoy with some guacamole and salsa!

Black Bean and Chick'n Enchiladas -- Epicurean Vegan

Black Bean and Chick'n Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 16-oz pkg. vegan chicken strips, defrosted (Morning Star, Simple Truth, or Gardein brands all make their own version)
  • 1 15-oz can black beans, drained and rinsed
  • 1 14-oz can Rotel (tomatoes with diced green chilies), drained
  • 1 16-oz jar 505 Brand green chile sauce
  • 1 C Tofutti sour cream
  • 4-oz Tofutti cream cheese
  • ¼ C almond milk
  • Optional: ¼ to ½ C vegan pepper jack shreds
  • Optional: salsa, guacamole
  • 7 flour tortillas
Directions
  1. Preheat oven to 375.
  2. In a large bowl whisk together the sour cream, cream cheese, vegan pepper jack (if using) and milk. Stir in the Rotel, black beans and chick'n strips.
  3. Scoop the chick'n mixture evenly into 6-7 flour tortillas and place into a 9x13 baking dish. Cover with the green chili sauce.
  4. Cover with foil and bake for 35-40 minutes. (Make sure the foil isn't touching the tortillas too much, because it will stick to them).
  5. Enjoy with some guacamole and salsa!

Mexican Stuffed Shells

Mexican Stuffed Shells -- Epicurean VeganI had been seeing recipes for this dish floating around and decided to try make my own vegan version. You might not think to combine pasta and Mexican food, but it’s not unlike my Mexican Pasta Casserole. Easy and delicious!

INGREDIENTS:

Lightlife Ground Crumbles

Filling:
1 Tbs olive oil
1 (12-oz) pkg. LightLife veggie crumbles (or other ground “meat” of your choice)
1 C onion, diced small
1/2 red bell pepper, diced small
1 packet taco seasoning
1/2 C cilantro, minced
2 Tbs lime juice
Sauce:
1 (15-oz) can tomato sauce
2 tsp Ancho chili powder (or other chili powder)
1 tsp oregano
1 tsp cumin
1 tsp sugar
1 tsp salt
3 cloves garlic
2 jarred roasted red peppers
1 (4-oz) can diced green chilies
The rest:
1 box jumbo shells (approx 45 shells)
1/2 C green onions, sliced
1 (4-oz) can sliced black olives
Vegan shredded cheese
Optional: vegan sour cream, salsa

DIRECTIONS:
Preheat the oven to 350.  In a large skillet, heat the olive oil and add the onions and bell pepper. Saute until they begin to soften and brown. Add the veggie crumbles and cook another 5-7 minutes. I mixed the taco seasoning with about a 1/2 C of water and poured it into the skillet and combined it with the veggie mixture. Stir in the cilantro and lime juice and remove from the heat. Let it cool.

Mexican Stuffed Shells -- Epicurean VeganMeanwhile, boil the water for the shells and prepare the sauce. In a medium saucepan, whisk together the tomato sauce and seasonings. In a food processor, puree the garlic cloves and roasted red peppers. Add the puree to the sauce, along with the green chilies and cook over medium heat. Once the shells are ready, drain, rinse and place them on a large baking sheet. (It keeps them from sticking together).

Mexican Stuffed Shells -- Epicurean VeganPlace about a 1/4 C of the sauce on the bottom of a 15″ baking dish. Stuff each shell with about a tablespoon of filling; place in dish. I ended up with about 42 stuffed shells with a few leftover. Top with remaining sauce, green onions, olives, and cheese.

Mexican Stuffed Shells -- Epicurean VeganCover and bake for 30 minutes. Enjoy!

Mexican Stuffed Shells -- Epicurean Vegan

Mexican Stuffed Shells
 
Author:
Serves: 6-8
Ingredients
  • Filling:
  • 1 Tbs olive oil
  • 1 (12-oz) pkg. LightLife veggie crumbles (or other ground "meat" of your choice)
  • 1 C onion, diced small
  • ½ red bell pepper, diced small
  • 1 packet taco seasoning
  • ½ C cilantro, minced
  • 2 Tbs lime juice
  • Sauce:
  • 1 (15-oz) can tomato sauce
  • 2 tsp Ancho chili powder (or other chili powder)
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp sugar
  • 1 tsp salt
  • 3 cloves garlic
  • 2 jarred roasted red peppers
  • 1 (4-oz) can diced green chilies
  • The rest:
  • 1 box jumbo shells (approx 45 shells)
  • ½ C green onions, sliced
  • 1 (4-oz) can sliced black olives
  • Vegan shredded cheese
  • Optional: vegan sour cream, salsa
Directions
  1. Preheat the oven to 350.
  2. In a large skillet, heat the olive oil and add the onions and bell pepper. Saute until they begin to soften and brown.
  3. Add the veggie crumbles and cook another 5-7 minutes.
  4. I mixed the taco seasoning with about a ½ C of water and poured it into the skillet and combined it with the veggie mixture.
  5. Stir in the cilantro and lime juice and remove from the heat.
  6. Let it cool.
  7. Meanwhile, boil the water for the shells and prepare the sauce. In a medium saucepan, whisk together the tomato sauce and seasonings. In a food processor, puree the garlic cloves and roasted red peppers. Add the puree to the sauce, along with the green chilies and cook over medium heat.
  8. Once the shells are ready, drain, rinse and place them on a large baking sheet. (It keeps them from sticking together).
  9. Place about a ¼ C of the sauce on the bottom of a 15" baking dish.
  10. Stuff each shell with about a tablespoon of filling; place in dish. I ended up with about 42 stuffed shells with a few leftover.
  11. Top with remaining sauce, green onions, olives, and cheese.
  12. Cover and bake for 30 minutes. Enjoy!

Vegan Oven Tacos

Vegan Oven Tacos -- Epicurean VeganEvery week, when I’m writing up a grocery list, I always ask for dinner suggestions. It never fails. “Tacos.” It’s become a joke around here. When I saw this recipe on Pinterest for Oven Tacos, I knew my hegans would be very happy with a vegan version. These were definitely a hit. I had to laugh when the original recipe said that after the ground beef is cooked (yack!) “drain the liquid.” Oh, just say what it is! Grease! Melted animal fat! Ahhh . . . I love it; being vegan means never having to say, “drain the liquid/grease/fat.” Speaking of which, the Boca crumbles have zero fat, I use “no fat” refried beans, and there is no fat in the tomato sauce. Obviously, these aren’t totally fat free, but can you imagine the fat content alone in the original ones? Yikes! So, not only are these amazing, they’re actually healthy for you. I’ve discovered these great whole grain taco shells that really are delicious. Psst . . . by the way, this makes A LOT. I made 13 tacos and had some filling left over, so I recommend either serving these to a crowd, or freezing half the filling for the next taco night.

Vegan Oven Tacos -- Epicurean Vegan

 

INGREDIENTS:
1 bag Boca Crumbles
1/2 large onion, chopped
1 Tbs olive oil
1  15-oz can no fat refried beans
1 small can diced green chilies
1 packet taco seasoning
1  8-oz can tomato sauce
Daiya cheese shreds
13-14 taco shells
Toppings:
green onion, sliced
sliced black olives
fresh cilantro, chopped
diced tomatoes
guacamole or diced avocado
salsa

DIRECTIONS:
Preheat the oven to 400. In a large skillet, heat the olive oil. Add the onion and saute until softened and beginning to brown. Add the Boca Crumbles and cook 4-5 minutes, or until they are heated through. (No need to drain any “liquid”)! In a small bowl or measuring cup, combine the seasoning mix with 1/2 to 3/4 C of water;  stir into the Boca mixture. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.

Vegan Oven Tacos -- Epicurean VeganFill the taco shells with the mixture. I wanted to leave plenty of room for toppings, so I filled them about a third of the way up, but feel free to use as little or as much as you want. Like I said, I made 13 tacos—enough to fill a 9×13 baking dish, so if you’re making more, you’ll want a larger dish. And be careful, they break easily with the thick filling inside (especially after they’re baked). Sprinkle with some Daiya cheese.

Vegan Oven Tacos -- Epicurean VeganBake for 10 minutes. The bottom portion of the shell (that has the Boca filling) will have the awesomeness of a soft taco, but the flavor of corn. THEN, the top half is crunchy—best of both worlds!

Vegan Oven Tacos -- Epicurean VeganLoad them up with your favorite toppings and enjoy!

Vegan Oven Tacos

Vegan Oven Tacos
 
Author:
Serves: 12-13
Ingredients
  • 1 bag Boca Crumbles
  • ½ large onion, chopped
  • 1 Tbs olive oil
  • 1 15-oz can no fat refried beans
  • 1 small can diced green chilies
  • 1 packet taco seasoning
  • 1 8-oz can tomato sauce
  • Daiya cheese shreds
  • 13-14 taco shells
  • Toppings:
  • green onion, sliced
  • sliced black olives
  • fresh cilantro, chopped
  • diced tomatoes
  • guacamole or diced avocado
  • salsa
Directions
  1. Preheat the oven to 400.
  2. In a large skillet, heat the olive oil. Add the onion and saute until softened and beginning to brown. Add the Boca Crumbles and cook 4-5 minutes, or until they are heated through.
  3. In a small bowl or measuring cup, combine the seasoning mix with ½ to ¾ C of water; stir into the Boca mixture.
  4. Next, add the tomato sauce, green chilies, and beans. Combine well over medium-low heat.
  5. Fill the taco shells with the mixture. I wanted to leave plenty of room for toppings, so I filled them about a third of the way up, but feel free to use as little or as much as you want. Like I said, I made 13 tacos---enough to fill a 9x13 baking dish, so if you're making more, you'll want a larger dish. And be careful, they break easily with the thick filling inside (especially after they're baked). Sprinkle with some Daiya cheese.
  6. Bake for 10 minutes. The bottom portion of the shell (that has the Boca filling) will have the awesomeness of a soft taco, but the flavor of corn. THEN, the top half is crunchy---best of both worlds!
  7. Load them up with your favorite toppings and enjoy!

Vegan Baked Jalapeno Poppers

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

The Eighth Grader and I have been wanting to try making these for a while, but we kept forgetting. We were to bring an appetizer to a dinner the other night and finally! I remembered these. Not only that, our friends love jalapenos, so these were ideal. They were literally gone in about 5 minutes. They were so easy to make, too, so I’ll be bringing them to the next get together.

INGREDIENTS:
10 jalapeno peppers
Filling:
6-oz vegan cream cheese
1/2 C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
1 tsp cumin
1 tsp garlic powder
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
2-3  Tbs vegan bacon bits
Coating:
Egg-replacer powder + water
almond milk
Breading:
3/4 C flour (any variety)
4 Tbs nutritional yeast
1 to 1-1/2 C panko

DIRECTIONS:
Preheat the oven to 375. To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside. To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

To prepare the coating, I didn’t measure out the egg-replacer powder and water .  .  . sorry. But I can tell you, I used about 1/3 C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about 1/2 to 3/4 C of almond milk.  Next, combine the flour and nutritional yeast in a shallow bowl.

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

In another shallow bowl, pour in the panko. So here’s the process:

Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!

Vegan Baked Jalapeno Poppers -- Epicurean Vegan

And guess what . . .  it’s snowing! Again! I’m so over it.

DSC07655

Luckily, the veggies we planted in March are doing fine. Of course, we had to cover them again last night, but we should only be getting 3 inches at the most.  I suppose the good thing is that this will help with this summer’s fire danger. But still . . . why can’t it just rain?!

Vegan Baked Jalapeno Poppers
 
Author:
Ingredients
  • 10 jalapeno peppers
  • Filling:
  • 6-oz vegan cream cheese
  • ½ C Daiya cheese shreds (I used a mixture of cheddar and mozzarella)
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2-3 Tbs vegan bacon bits
  • Coating:
  • Egg-replacer powder + water
  • almond milk
  • Breading:
  • ¾ C flour (any variety)
  • 4 Tbs nutritional yeast
  • 1 to 1-1/2 C panko
Directions
  1. Preheat the oven to 375.
  2. To make the filling, combine all of the ingredients, except the bacon bits, in a mixer. Once well incorporated, fold in the bacon bits; set aside.
  3. To prepare the peppers, cut the tops off and slice the peppers in half, length-wise. Clean out the insides, reserving any seeds you may want to keep (for heat).
  4. To prepare the coating, I didn't measure out the egg-replacer powder and water . . . sorry. But I can tell you, I used about ⅓ C of Ener-G Egg Replacer and created a thick, meringue-like consistency by whisking in some water. I then combined it with about ½ to ¾ C of almond milk.
  5. Next, combine the flour and nutritional yeast in a shallow bowl.
  6. In another shallow bowl, pour in the panko. So here's the process:
  7. Fill the pepper halves with some cream cheese filling, roll it in the milk, then the flour filling, then the panko. Place onto a lightly greased baking sheet.
  8. Repeat with remaining peppers. Bake for 20-25 minutes, or until the tops begin to brown. I threw them under the broiler for about 2 minutes. Enjoy!