Vegetarian Protein Tacos

Vegetarian Protein Tacos

Health Rating
Prep Cook Ready in Servings
15 min 40 min 55 min 6
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Ingredients


1 avocado(s) Avocado (chopped *optional)
1 medium stalk(s) Celery (finely diced, for filling)
1 cup, shredded Cheddar cheese
1 tbsp Chili powder (for filling)
2 tsp Cilantro (coriander) (for filling)
2 tsp Cumin (for filling)
3 clove(s) Garlic (minced, for filling)
2 cup shredded or chopped Iceberg lettuce
1/2 tsp Oregano, dried (dried, for filling)
1/4 tsp Salt (for filling)
2 tbsp Sunflower oil (for filling)
12 medium shell(s) Taco shell
1 cup Textured vegetable protein (for filling)
1 1/2 cup Tomato sauce, canned
1 1/4 cup Vegetable stock/broth
1 medium Yellow onion (finely diced, for filling)

Instructions


In small saucepan, bring 3/4 cup (175 mL) of the vegetable broth to boil. Pour over the textured vegetable protein (TVP) in bowl; cover and let stand for 10 minutes.

Meanwhile, in large skillet, heat sunflower oil over medium heat; stir-fry onion, celery and garlic for about 5 minutes or until softened. Add chili powder, cumin, coriander, oregano, chipotle powder and salt. Add TVP; cook, stirring, for 2 minutes.

Stir in tomatoes and remaining broth; bring to boil. Reduce heat and simmer for about 10 minutes or until thickened.

Fill each taco shell with about 1/4 cup (50 mL) filling. Top with lettuce, tomatoes, avocado (if using) and cheese.


Nutrition Facts

Per Portion

Calories 385  
Calories from fat 209  
Calories from saturated fat 71  
Total Fat 23.2  g
Saturated Fat 7.8  g
Trans Fat 0.0  g
Polyunsaturated Fat 5.4  g
Monounsaturated Fat 12.6  g
Cholesterol 20.9  mg
Sodium 1011  mg
Potassium 697  mg
Total Carbohydrate 29.8  g
Dietary Fiber 7.7  g
Sugars 5.1  g
Protein 14.2  g

Dietary servings

Per Portion


Grain 0.7
Meat Alternative 0.2
Milk Alternative 0.4
Vegetables 1.6

Energy sources


Pygal 31% 452.554528598 145.645133169 54% 337.083574743 271.53915954 15% 340.853240042 116.465971167 31% 54% 15% Carbohydrates Fat Protein
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