As a newly transitioned Vegan, almost a year now, many things have changed in our diet while some have just gotten better and better. Our vegan taco recipes are the highlight of our day.
Whether you’re Vegan, trying to transition, or just curious what it’s all about…there’s a good chance you love eating tacos. I mean who doesn’t love Taco Tuesday?
We love our tacos, they’re one of the staples as well as a quick go to in our house. We also love to experiment with new veggies and combinations and we do it frequently.
As a Vegan there’s a lot more thought to buying groceries and making meals for the week, as most fast food restaurants don’t have Vegan options.
And when it comes to Taco Tuesday, forget about it, only “real tacos” are “all you can eat” lol. Vegetarian or vegan tacos are sometimes two times more expensive, we still haven’t figured that one out yet.
One thing is for sure…the health benefits by far outweigh any of the many adjustments necessary to transition to a whole food, plant-based diet. More on that in another post.
Baby Bella & Bok Choy tacos are one of our new start the day right classics.
Before we became Vegan we were making our own pepper sauce, pico de gallo as well as red and green salsa’s.
Besides the issue of freshness, we were concerned with the chemical additives that we couldn’t pronounce.
While chemical additives in the food supply have the stated purpose of food preservation, they also have the unstated purpose of food addiction (chemical addiction).
So our recipes are all prepared from freshly cleaned whole plant-based foods.
And sharing our vegan taco recipes also bring much joy knowing we’re adding to the wealth of vegan recipes.
We’re always interested in hearing how the recipe turns out as well as any variations you find particularly spectacular. Now for the recipe…
Baby Portobella Bok Choy Vegan Taco Recipe
One our latest start-the-day-right-tacos, enjoy our vegan taco recipes here at Vegan Health Essentials
- 2 Potatoes medium, grated
- 6 Baby Portobella Mushrooms
- 1 Bok Choy
- 1 Hatch or Anaheim Pepper de-seeded
- 1/2 Onion medium
- 1-2 Tbsp Olive Oil or preferred oil of choice
First lightly coat the bottom of the pan with olive oil and heat on low.
Use a grater (on the largest size) to grate the potatoes. Add the potatoes and turn up heat to medium high heat, flip after cooking until golden brown on first side.
Finely chop the onion and Hatch or Anaheim pepper. Add the onions and peppers then flip making sure to have onions and peppers on the pan with the potatoes on top.
Cut in half and slice the mushrooms. Allow to cook approximately 1-2 minutes. Add mushrooms then flip making sure to have the mushrooms directly on the pan with potatoes, onions and peppers on top.
Cut the bok choy. Add the bok choy and then flip and cook until the bok choy is soft.
Warm flour or corn tortillas and enjoy with your favorite pepper sauce, pico and salsa.
Many years ago I took up meditation as a way to calm my mind. I decided cooking could be considered a form of meditation. It has become that for me.
Basically, the flow of our breakfast tacos goes something like this:
Cut or grate the veggie that takes longest to cook and place it in the pan to cook on the first side while chopping the next ingredient.
Which in this case would be the onions and Hatch pepper. Then place them on top of the potatoes and then flip repeating the process until finished.
We would love to hear any feedback or variations that you found to be exceptionally yummy, we look forward to hearing from you.