lifestyle, Recipes

Vegetarian Gluten-Free Tacos Three Ways

This blog post is dedicated to my VIP subscribers, Lindsey and Alex, who are dipping their toes into the vegetarian world in 2021. If you haven’t seen some of my older posts, I am lifelong vegetarian since, quite literally, I was in the womb. I asked them what recipe they want to see done on the blog first – Lindsey picked tacos. So, here are my simple vegetarian, protein-filled, gluten-free tacos done three different ways!

TORTILLAS!

First, get the tortillas going. I use soft corn tortillas as they are typically gluten-free. Just check the ingredients and make sure their is no gluten flour added to the corn mix! I heat a nickel-size olive oil in a small pan, and cook one tortilla at a time while I work on the rest of the ingredients. Cook until it slightly browns, flip, remove from heat. Add another bit of olive oil for each tortilla. I cook them this way because it crisps them up and helps prevent them ripping and spilling your taco everywhere.

PROTEIN!

My all-time favorite is using Gardein beefless crumbles for the meat. They are vegan and gluten-free, and cook super fast. I put some olive oil in the pan, dump the frozen crumbles in, and add 1 full packet of gluten-free taco seasoning. You can add a tiny bit of water or more olive oil as the crumbles heat to keep them juicy.

Second-best: regular ole canned black beans. Pro-tip, when you’re out to eat at a mexican restaurant, they have black beans. Ask if you can do tacos with black beans, or whatever your usual order is, subbing in black beans. I microwave my black beans for 60 sec. or you can cook in a pan until heated.

Last but not least: pre-packaged and seasoned Tex-Mex jackfruit. I throw a little olive oil in the pan and then empty the jackfruit package into the pan. If it’s pre-seasoned and marinated, you likely don’t need to add much. Cook until heated through.

TOPPINGS!

Add whatever you normally like on your tacos! I did butterhead lettuce, fresh salsa, fine-shredded Mexican cheese, avocado slices, cilantro and lime squeezed on top!

My biggest tip to anyone looking to try going vegetarian or vegan, is don’t try to jump from eating meat regularly to this idea of a vegetarian who eats only veggies, fruit and drinks green juice every day. You won’t last. Start simple by making the usual meals you eat and subbing the meat with one of the countless amounts of veggie meats you can find today.

Questions for a lifelong vegetarian? Comment below or DM me on instagram!