Mexican, Spice Blends

Taco Seasoning No Salt, Sugar…

Tempeh Tacos

I love to eat vegan tacos. This seasoning mixture is perfect for those looking for rich flavor without sugar, oil, salt or other chemicals.

This seasoning mix is used in Tempeh Tacos and is great with any dish to which you wish to add a Mexican flair.

Taco Seasoning:

Mix and store.

2 tsp cumin powder

1 tsp each of garlic powder, onion powder, smoked paprika

1/2 tsp each chipotle pepper powder, black pepper
1 tsp each of oregano and parsley,

1/2 tsp cayenne (optional, add less to preference), a good pinch of allspice or cinnamon.

Thanks to our Green Star member JoAnn for this recipe which she brought to her Taco Tuesday demonstration YouTube!

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Cauliflower, Mexican, Rice

Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower

Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Easy Vegan Spanish Rice Bowl with Taco Roasted Cauliflower. Everyday Meal with everyday ingredients. Vegan Gluten free Nut free Soy free Recipe.  Easily made oil free. The Spanish rice is easy to adapt to instant pot. Use the timing for brown rice. Cook, natural release, and finish with the added ingredients.

Course: Main Course

Servings: 4

Adapted from Vegan Richa

Ingredients

Spanish Rice

  • 1 cup brown rice such as basmati, or use short grain washed, drained, then soaked in water for 15 mins
  • 2 tomatoes, chopped
  • 1 cup chopped onion
  • 1 tbsp cumin
  • 1 tbsp chili powder blend or taco seasoning (see Recipe notes below)
  • 1 tbsp pickled jalapeno
  • 1/2 tsp tasty table
  • 2 1/2 cup water
  • 1/2 cup low salt chunky salsa
  • 1 can drained or 1½ cups salt free corn
  • 2 tbsp cilantro

 

Roasted Cauliflower

  • 1 small head of cauliflower chopped into florets
  • 2 tsp aquafaba
  • 1 tbsp or more unsalted taco spice/seasoning blend
  • 1/2 garlic powder
  • 1/2 tsp tasty table
  • 1/2 tsp oregano

 

To Serve:

  • Salsa of choice
  • Guacamole
  • Lime juice

 

Instructions

  1. Spanish Rice: Mix together the tomato, onion, cumin, chili powder, jalapeno, garlic powder and set aside.
  2. Drain the rice and combine with 2 1/2 cup water in a saucepan. Add the tomato mixture, 1/2 tsp tasty table and mix in. (at this point you can also add some chopped bell pepper).
  3. Cover and cook over medium-low heat for 40-45 minutes or until the rice is cooked through. Mix in about 1/4 cup chunky salsa and the chopped cilantro and fluff. Taste and adjust flavor(add more chili powder or taco seasoning, more salsa if needed).

 

Roasted Cauliflower:

    1. Place cauliflower florets in large bowl. You can also add other veggies to the mix such as broccoli, zucchini, sweet potato, rutabaga. Increase the spices and salt substitute accordingly.

 

    1. Mix the spices and salt substitute in a small bowl then sprinkle all over. Toss to coat. Distribute the Cauliflower on a parchment lined baking sheet or baking dish.

 

    1. Bake at 425 degrees F (220 deg C) for 25 mins or until the veggies are cooked through.

 

Serve the spanish rice with the roasted cauliflower/veggies, sprinkle of lime juice, some salsa and guacamole/avocado. 

For a hearty meal, add beans of choice. I also like a dash of black pepper over the bowl. The mix can also be made into burritos with some lettuce and refried beans.

Recipe Notes

Add some refried beans or walnut or tempeh taco meat to the bowl for variation.

Taco Seasoning: Mix and store.

2 tsp cumin powder

1 tsp each of garlic powder, onion powder, smoked paprika

1/2 tsp each chipotle pepper powder, black pepper
1 tsp each of oregano and parsley,

1/2 tsp cayenne (optional, add less to preference), a good pinch of allspice or cinnamon.

Thanks to our Green Star member JoAnn for this recipe which she brought to her Taco Tuesday demonstration YouTube!

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell

Mexican

Tempeh Tacos

Tempeh Tacos

Our Green Star member JoAnn did a BeGreenWithAmy YouTube Recipe Demo and showed us how to make these Spicy tacos made with crumbled tempeh (adapted Betty Goes Vegan by Anne & Dan Shannon).

JoAnn likes to add fresh chopped mushrooms and sauté before adding the tempeh mixture. She also like to add chopped walnuts. (Both were in the taco filling she made for our Taco Tuesday dinner)

  • Prep Time: 15 minutes
  • Cook Time: 10 -20 minutes
  • Total Time: 25- 35 minutes
  • Yield: 6-8 tacos

Ingredients

  • 1 (8-ounce) package tempeh
  • 2-4 cloves garlic, minced
  • 1 can drained Mexican-spiced diced tomatoes (JoAnn uses No Salt Added Ro-tel, the tomatoes with green chilies)
  • 1 fresh jalapeño, diced
  • 4 tsp. chili powder 
  • 3 tsp. cumin
  • 2 tsp. lime juice
  • 2 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 tsp. dried oregano
  • 1 tsp. mushroom powder
  • 1 tsp. chipotle pepper powder
  • 1/4 c. Bragg’s coconut aminos
  • 1/2 red onion, diced
  • 1/2 green bell pepper, diced
  • 2 tbsp. water
  • salt substitute + pepper to taste
  • Salt Free Vegetable Broth or water for sautéing
  • 6-8 hard taco shells
  • vegan cheese, guacamolesalsahot sauce, cilantro, black olives, and lime wedges for serving

Instructions

  1. Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg’s. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add tasty table and pepper to taste.
  2. Heat your favorite cast-iron skillet or frying pan over medium heat. Once the pan is hot, pour in some broth and toss in the tempeh mixture and liquid smoke if using. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You’ll know it’s ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
  3. While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
  4. Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
  5. Serve with guacamole, salsa, hot sauce, cilantro, radishes, vegan cheddar cheese, lime wedges and anything else you like on your tacos!

Check out what JoAnn brought to our Taco Bar!

Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower

Melty Stretchy Gooey Vegan Nacho Cheese

Please follow me so that I know you would like to see more helpful information.

Check out my BeGreenWithAmy YouTube Channel for lots of whole food, plant based hacks, recipes and more.

Be Strong, Be Well and Be Green!

Amy holds a Plant-Based Nutrition Certificate from T. Colin Campbell Center for Nutrition Studies and eCornell