Vegan Tacos

Tacos are such a versatile dinner for even the picky family members. Tacos are a great way to have friends and family customize their food choices.

Prep Time 15

Cook Time 20

Total Time 35

Servings 4

Author Vegan Gluten Free Life

Ingredients

1 onion , sliced
5 small eggplants , sliced lengthwise
6 small or 3 large colorful peppers , sliced lengthwise
4 cups broccoli flowerets
Olive oil , drizzled
Salt (desired amount)
1 15 ounce can refried beans
1 package meatless alternative , I use Beyond Beef Beefy Crumble
1 8 ounce package quick cook brown rice
1-2 Romaine lettuce heads
Gluten free taco shells (they are not corn free)

Instructions

Preheat oven 425 degrees fahrenheit
In a large bowl, combine onion, eggplant, peppers, and broccoli. Coat vegetables with a couple tablespoons of olive oil and sprinkle with salt.
Cover a large cookie sheet with foil and spread vegetables evenly on sheet.
Cook vegetables on middle rack of oven for 12 to 15 minutes until browned, keep an eye on them to make sure they don't overcook.
In the meantime heat refried beans, cook meatless alternative and follow brown rice cooking directions.
Separate romaine lettuce heads into individual "lettuce cups." These will act like taco shells.
Once everything is cooked, set up like an assembly line: Lettuce cups and/or tacos first, beans, meat alternative, rice, vegetables, then condiments. Time to enjoy!

Notes

This recipe can be made with all types of vegetables, get creative.
Leftovers are also a great alternative to use for tacos, add a side of quick rice with a spoonful of salsa gives the rice a Mexican flare.
I like to put all the ingredients out buffet style so everyone can customize with their favorites.
Pair with salsa, guacamole, lettuce, spinach,there are endless options.