Go Back

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

Course Breakfast
Keyword vegan taco recipes, vegan tacos
Servings 4 Tacos
Author Eric & Debbie


  • 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


  1. First lightly coat the bottom of the pan with olive oil and heat on low.

  2. 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.

  3. 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.

  4. 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.

  5. Cut the bok choy. Add the bok choy and then flip and cook until the bok choy is soft.

  6. Warm flour or corn tortillas and enjoy with your favorite pepper sauce, pico and salsa. 

Recipe Notes

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.