Easy Vegetarian Tacos

Over the last couple of months, I have begun replacing many of my meat-based meals with vegetarian and vegan options. Due to these changes, I have found myself obsessed with chickpeas as a majority of the time, they are my main source of meat replacement due to their rich source of protein, carbohydrates and fibre (one cup of cooked natural chickpeas contains 45g of carbohydrates, 15g of protein, and 13g of dietary fibre). Additionally, chickpeas contain a large number of antioxidants, vitamins and minerals including folate, magnesium, vitamin B6, Vitamin C, iron, potassium, calcium, phosphorus and zinc, which contribute to building and maintaining bone structure and strength, lowering blood pressure, lowering cholesterol and reducing chronic inflammation. Because of these health benefits, chickpeas are one of the best meat replacements for vegetarians and vegans and are my go-to choice when I eat a plant-based diet. 

One of my all-time favourite meals is tacos. My vegetarian taco recipe is extremely easy and adaptable to all, as it allows for a limitless amount of flavour possibilities, as anyone can change up the recipe to incorporate their favourite flavour combinations. Currently, my favourite spice is paprika and I have been using it in every meal!! In this recipe, I use a combination of both smoked and hot paprika as the main flavour combination. 

If you are looking to reduce your meat intake or if you are a vegetarian or vegan, this recipe is perfect and one you will love!! This recipe is as follows: 

 

Ingredients

Vegetarian Mince: 

  • 1 can of chickpeas
  • 1 can of  Fagioli Cannellini
  • 1 Tablespoon of smoked paprika
  • 1/2 teaspoon hot paprika
  • 1 Teaspoon garlic powder
  • 1 teaspoon coriander powder
  • Pinch of salt
  • 1/2 teaspoon of lemon pepper
  • 1/4 cup Soy Sauce
  • 1/4 cup water
  • 1/2 an onion

Other:

  • Avocados
  • cheese
  • tomatoes 
  • salsa
  • sour cream
  • lettuce 
  • Taco Shells

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Method

  1. Place olive oil in a saucepan and saute onions over a medium heat. Add drained chickpeas and Fagioli Cannellini beans and cook for 2 minutes or until slightly softened 
  2. Add soy sauce, smoked paprika, hot paprika, garlic powder, coriander powder, lemon pepper and salt. 
  3. Mix over heat until mixture is well combined.  If the mixture is too dry, add water a tablespoon at a time whilst still cooking over heat, until desired consistency (i always had approximately 4 tablespoons). 
  4. Serve in taco shells, with condiments and additional ingredients of your choice. I always serve with smashed avocado, sliced tomatoes, salsa, cheese, lettuce, and a dollop sour cream 

 

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Thank You for reading 🙂 

**All images are my own. 

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