Epicurean Vegan

Healthy Eating for Discriminating Palates

Navigation

Lime n’ Bean Tacos with Field Roast & Bell Peppers

by

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
 
Print
Prep time
Cook time
Total time
 
It 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.
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!

Field Roast and Veggie Tacos

by

Field Roast and Veggie Tacos -- Epicurean Vegan

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.

Field Roast and Veggie Tacos -- Epicurean Vegan

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.

Field Roast and Veggie Tacos -- Epicurean Vegan

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!

Field Roast and Veggie Tacos
 
Print
Author:
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
  1. In a skillet, heat the olive oil and garlic. Add the onions, and cook 4-5 minutes.
  2. 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.
  3. 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!

Cabbage and Portobello Tacos

by

Cabbage and Portobello Tacos -- Epicurean VeganSorry for the absence! I’m back and ready to cook! These veggie tacos were certainly well-received last night by the family. Maybe it’s because I haven’t had much time to cook for them lately, but whatever the reason, they made this vegan trio happy.

INGREDIENTS:
2 tsp garlic, minced
1 Tbs olive oil
3 large portobello caps, sliced
1 med onion, sliced
2 med zucchinis, cut into matchsticks
3 C red/purple cabbage, sliced
Corn taco shells
Seasonings: (mild)
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
1 tsp sugar
1/2 tsp salt
The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices

Cabbage and Portobello Tacos -- Epicurean Vegan

Cabbage and Portobello Tacos -- Epicurean Vegan

DIRECTIONS:
Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.

Cabbage and Portobello Tacos -- Epicurean Vegan

Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.

Cabbage and Portobello Tacos -- Epicurean Vegan

Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Cabbage and Portobello Tacos -- Epicurean Vegan

Cabbage and Portobello Tacos
 
Print
Author:
Ingredients
  • 2 tsp garlic, minced
  • 1 Tbs olive oil
  • 3 large portobello caps, sliced
  • 1 med onion, sliced
  • 2 med zucchinis, cut into matchsticks
  • 3 C red/purple cabbage, sliced
  • Corn taco shells
  • Seasonings: (mild)
  • 1 Tbs chili powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp sugar
  • ½ tsp salt
  • The rest (optional): fresh cilantro, sliced green onion, salsa, or avocado slices
Directions
  1. Heat the garlic and olive oil over medium-high heat in a large skillet. Add the onions, zucchini, and cabbage; cook 10-12 minutes, or until they begin to soften and brown. Combine the seasoning ingredients and add to the pan along with the portobellos.
  2. Thoroughly combine everything. Reduce heat to medium-low and cook the mushrooms until they soften and reduce in size, 7-9 minutes. You may want to cover the pan and let them cook.
  3. Serve in warmed corn taco shells and top with any of the optional ingredients. This is a fabulous (and quick) gluten & soy-free meal! Enjoy!

Veggie BBQ Tacos

by

Veggie BBQ Tacos -- Epicurean VeganI was inspired by Vegetarian Times for this recipe. I didn’t have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.

INGREDIENTS:
BBQ Sauce:
1-1/2 Tbs ketchup
1/2 tsp agave
1 Tbs Worcestershire sauce
1/4 tsp to 1 tsp prepared horseradish (depending on how hot you want it)
Tacos:
1 tsp olive oil
1-1/2 C sliced mushrooms
1/2 C diced mild bullnose peppers (Thanks, GBF)!
1/2 C shredded carrot
3/4 C diced red cabbage
1/2 a pkg of Gimme Lean, Sausage-style, crumbled
6 small corn or flour tortillas (I like the small La Tortilla Factory ones–of course, I didn’t have any)
2 Tbs chopped red onion (Thanks, GBF)!
1/2 C sliced cherry tomatoes (Thanks, GBF)!
1/2 C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula—Thanks, GBF)!
Optional: shredded vegan cheddar and pickle relish (highly recommend both)

Mild Bullnose Peppers

La Tortilla Factory Hand Made Style

DIRECTIONS:
To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better). To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It’s gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.

Veggie BBQ Tacos -- Epicurean Vegan

Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!

Veggie BBQ Tacos
 
Print
I was inspired by Vegetarian Times for this recipe. I didn't have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.
Author:
Ingredients
  • BBQ Sauce:
  • 1-1/2 Tbs ketchup
  • ½ tsp agave
  • 1 Tbs Worcestershire sauce
  • ¼ tsp to 1 tsp prepared horseradish (depending on how hot you want it)
  • Tacos:
  • 1 tsp olive oil
  • 1-1/2 C sliced mushrooms
  • ½ C diced mild bullnose peppers
  • ½ C shredded carrot
  • ¾ C diced red cabbage
  • ½ a pkg of Gimme Lean, Sausage-style, crumbled
  • 6 small corn or flour tortillas (I like the small La Tortilla Factory ones--of course, I didn't have any)
  • 2 Tbs chopped red onion
  • ½ C sliced cherry tomatoes
  • ½ C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula)
  • Optional: shredded vegan cheddar and pickle relish (highly recommend both)
Directions
  1. To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better).
  2. To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It's gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.
  3. Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!

Categories

Archives

Popular Posts

StudioPress Premium WordPress Themes: Foodie Theme