Vegetarian Protein Tacos

16 55 367
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 6
Vegetarian Protein Tacos
Health Highlights


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 dash 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)


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 367
Calories from fat 210
Calories from saturated fat 70
Total Fat 23.4 g
Saturated Fat 7.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 12.4 g
Cholesterol 20.9 mg
Sodium 998 mg
Potassium 693 mg
Total Carbohydrate 29.3 g
Dietary Fiber 7.7 g
Sugars 4.8 g
Protein 13.8 g

Dietary servings

Per Portion

Grain 0.7
Meat Alternative 0.2
Milk Alternative 0.4
Vegetables 1.5

Energy sources