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High-Protein Low-Fat Vegan Taco Meat (Made with Whole Foods)

Sophia DeSantis
  • 30 minutes
  • Serves 6

INGREDIENTS

1/2 cup

dried chickpeas (soaked overnight (measure before soaking))

1/4 cup

short grain brown rice ((see note))

1/2 cup

chopped red onion

3/4 tsp

sea salt ((see note))

5 tbsp

taco seasoning ((store bought or homemade))

1/4 cup

veggie broth (, low sodium if needed (you can also use water if you don't have broth))

2 tbsp

breadcrumbs (, gluten free if needed)

12

crispy taco shells or soft taco sized tortillas ((you can also make your own crispy shells))

Cheese Sauce

Guacamole

Fresh Mexican Salsa

Vegan Sour Cream

Shredded lettuce

Chopped tomatoes

Chopped red onion

Mild nacho pickled jalapeño slices

Fresh jalapeño slices