“At first, people think about vegetarian food like, ‘Here’s some veggies. Here’s some pasta.’ But there’s so much more you can do in the vegetarian and vegan world.”-Guy Fieri
When planning our dinner menus for a busy week ahead, I try to focus on recipes that I can easily prepare. Taco Tuesday is always a great option because it’s super simple and I can mix it up with different meats, vegetables and spices.
Gardein makes it easy to enjoy Taco Tuesday with a healthy meat-free alternative. Their ‘Beefless Ground’ is certified vegan, non-GMO verified, dairy free, gluten free and can be prepared in just five minutes. I have tried several varieties of a meat-free alternative to ground beef and this is my preferred brand.
While I do enjoy preparing meat or fish tacos for a special occasion, my husband and I have been preparing vegetarian meals for our dinners throughout the week. I love using Gardein’s products because they are so easy to prepare and taste great. The Chipotle Black Bean Burger is one of my favorite veggie burgers of all time, especially chopped up and thrown into a salad!
I love making taco bowls and cannot remember where my taco bowls are from but I have had them for years and I use them so often, at least once a week. It’s a fun twist on the traditional taco and I love creating new toppings and flavor combinations. Some of my favorite toppings include: red and green bell peppers, roasted carrots, roasted sweet potatoes, chopped tomato, chopped lettuce, sliced avocado, sour cream, and of course, a good quality salsa. In this recipe I use brown rice as a base but sometimes I use shredded lettuce and it becomes a “Taco Salad Bowl” – either way you have a delicious dinner on the table in less than 20 minutes!
Disclosure: I was given Gardein products to try for free, however, all opinions are my own.
- Yield: 4-6 servings
Meatless Taco Bowls
A QuotableKitchen original recipe
Ingredients
- Olive Oil - 2 teaspoons
- Whole Wheat Flour Tortillas - 4-6
- Gardein Beefless Ground - 1 package
- Vegetable Broth (or water) - 1/2 cup
- Taco Seasoning - 2 teaspoons
- Oregano - 1 teaspoon
- Salt & Pepper - to taste
- Brown Basmati Rice - 1 cup, cooked
- Taco Bowl Toppings - Bell peppers, roasted sweet potatoes, lettuce, cheddar cheese, tomatoes, salsa, sour cream, avocado
Instructions
- If using Taco Bowls, place the tortillas around the mold and bake in a preheated oven at 350° for 10-15 minutes depending on desired crunchiness.
- Heat a large fry pan over medium-high heat. Once hot, add oil and the Beefless Ground and allow it to cook for two minutes. Next add about 1/4 to 1/2 cup of vegetable broth or water (just enough to prevent sticking and/or burning), and season with oregano, salt, pepper and taco seasoning to desired taste. Continue cooking for three to four minutes. Remove from heat.
- Fill Taco Bowls with rice, Beefless Ground and desired toppings. Serve and enjoy.
