Ingredients (use vegan versions):
- 1 broccoli bunch
- 2 carrots peeled and diced
- 1 tablespoon Paul Prudhommes Veggie Seasoning
- 1/4 cup of water
- 8 corn tortillas
- 2 tablespoons of olive oil
- 4 medium tomatillos
- 1 small jalapeno pepper (optional)
Directions:
Separate broccoli, peel and dice carrots. Place in pot with 1/4 cup
of water and season with veggie seasoning. Cook on high for 5 min.
approxitmately. Steam veggie until all water is evaporated. Let sit to cool.
In another pot, bring some water to a boil and add tomatillos and
jalapeno pepper. Boil for 10min. Remove from heat and place in blend
er. Add a dash of salt blend at high speed until pureed. Let set.
Heat corn tortillas in a flat skillet with olive oil. Note: only add
olive to one side of tortilla to heat and soften.
Stack tortillas in a pile. Then add the veggies and roll
into a tight taco. Place them in a baking dish. Bake for 10min. on
300 degrees. Serve on a bed of white rice topped
with mashed avocados and green sauce. Enjoy!
Serves: 4.
Preparation time: 40min..
Ingredients (use vegan versions):
- 1/2 block of firm fofu, mashed (this is your “egg”)
- 1/2 cup plain vegan soymilk
- wheat tortillas
- 3 big tomatoes sliced
- 1 green pepper chopped
- 1 red pepper chopped
- 5-6 potatoes cubed or sliced
- 1 onion chopped
- salt and pepper to taste
- mushrooms {optional}
- guacamole
Directions:
Add the soymilk to your mushed tofu for your egg, and set aside for
later use. Then fry up them taters. In a seperate pan, add a
little oil to the pan and sautee onion, add sliced tomato.
Let the water from the tomatoes evaporate, then add peppers.
Once most of the water from the veggies is gone , add the
potatoes. Stir for about a minute, then add your tofu
mixture.
Wrap mixture inside your tortilla with fresh guacamole and
you’re set. These things are awesome, and they will fill you up
for about 2 days!!
Serves: 3-5
Preparation time: 45 min
Ingredients (use vegan versions):
- 1 large onion, chopped
- 2 large cloves garlic, minced
- 2 tablespoon olive oil
- 2 carrots finely chopped
- 10 spears asparagus cut into 1 inch lengths
- 1 can black or kidney beans
- flour tortillas
Directions:
In a large fry pan, saute onion and garlic until soft. Add the
carrots and asparagus and saute 3 minute or until veggies are
crisp/tender. Add beans and cook 2-3 minutes.
Place approx 1/2 cup mixture in a flour tortilla and roll tightly.
Place seam side down in an oiled 9″ x 13″ pan. Repeat until all
filling is used.
Bake at 250 degrees F for approx 15-20 minutes or until tortillas
are lightly browned. Top with salsa and guacamole.
Serves: 4.
Preparation time: 30 minutes.
Ingredients (use vegan versions):
- brown rice (cooked)
- guacomole dip (make your own or check ingredients)
- vegetarian refried beans
- black olives
- chopped tomatoes
- tortillas
Directions:
Warm tortillas as directed. Roll up other ingredients.
Enjoy!
Serves:
Ingredients (use vegan versions):
- half a block of firm tofu
- half of one large, green bell pepper
- 1 medium onion
- 5 cloves of garlic
- 1 large squash
- olive oil
- tortilla shells
- 1 jar of salsa
- salt, pepper, and/or garlic powder
Directions:
First, chop the onion, green pepper, squash and mince the
garlic. Then heat a large skillet with olive oil on med/high
heat. When heated enough, add the tofu and scramble in the
pan. After letting the tofu have a couple of minutes to
cook, add the veggies and saute` for 5 minutes or until the
onions turn a slight golden brown. Add seasonings.
When
finished, heat up the tortilla shells. Add the veggie/tofu
mixture to each shell and spoon a generous amount of salsa
on top. Voila`!
This is one of the easiest vegan dishes I
make and it tastes great! Even my carnivorous friends love
it, but swear they hate tofu.
Serves: 4 or 5
Preparation time: 15 mins.