There are many ways to create vegan tacos, and the possibilities are endless. One of the healthiest ways to eat vegan tacos though, is to substitute the tortillas for lettuce wraps, and the meat for all kinds of vegetables! Yesterday I was really wanting some sauteed mushrooms and onions, but I didn’t know how to mix it in. Well, I realized I could revise my “cheezy” baked potato chip tacos recipe and make it into a vegan taco meal!
This meal is really simple to make, it comes out great and is fun to prepare! You don’t have to stick with these exact vegetables, either. You can literally add in anything you want, I don’t see many ways to screw this recipe up, it’s really user friendly, especially to those newer to the vegan lifestyle or vegetable cooking. The potatoes are cooked on parchment paper, oil free, roasted with only rosemary and salt free seasonings. So this is a really excellent low fat meal option that will satisfy you and fill you up quick!
So…without further ado…let us begin!
You will need:
- 2.5 pounds of potatoes (this is the weight before cooking), about 3 or 4 large potatoes
- 4 oz mushrooms (or 1/2 a package if you are getting the packed kind)
- 2 cups spinach
- 1 head romaine lettuce
- 1/4 cup thinly sliced green onion
- 1/4 cup salsa (or any kind of hot sauce)
- 1/2 sliced avocado
- 1/2 large onion
- 3 cloves garlic
- 3 tbsp chopped fresh rosemary
- 1 tbsp salt free seasoning (I use Mrs. Dash garlic and herb)
- 1 tbsp coconut oil (or any other oil you prefer)
You will also need:
- a tray for baking
- parchment paper
- cast iron pan for sauteing
- spoon or spatula for cooking
Preheat your oven to 425 degrees.
Dice the potatoes into small 1 inch chunks, and put them on a tray lined with parchment paper. Peel and chop the garlic and rosemary, then add those to the potatoes along with the salt free seasoning. Put in the oven on the middle rack and bake for about 25 minutes
As the potatoes are roasting, you want to chop up the rest of your vegetables. Cut your onion in half, then in half again, and thinly slice it. Chop the mushrooms as well, though you can leave those a little chunkier, as they will shrink as they cook. You also want to wash your lettuce leaves and spinach, and set aside to dry, and slice your greens onions and avocado for later.
Heat your pan to medium high heat and add 1/2 a tablespoon of coconut oil to it. Add in your onions to caramalize them, cooking on high heat for about 10 minutes. Once the onions are browned and caramelized, add in your mushrooms and the other 1/2 tablespoon of coconut oil. Cook for about 2 minutes more until the mushrooms are browned.
Next, turn the heat down and add in the spinach. You can also turn the heat completely off, leaving the pan on the stove to cook the spinach using just the remaining heat. I personally love spinach with a little crunch to it still and not completely cooked, but it’s up to you how you like it.
Around this time, check your potatoes, as they should be almost done. For the last 10 minutes of cook time, turn on the broiler so you can get them extra crispy. Keep an eye on them though, as all broilers are different. Some may take a couple minutes, others 10. It also depends on which rack you are cooking your potatoes on. If it’s on the middle rack, your potatoes will be about 5-10 minutes. If they are on the top rack, keep an eye out as 5 extra seconds of cook time can be the difference between crispy and burned potatoes!
By this time, your potatoes should be done. Take them out of the oven and leave out to cool if you are still not done sauteing the vegetables.
Add the potatoes in a large mixing bowl, then add your sauteed vegetable mixture it. Mix around thoroughly so that everything is combined together.
Now you want to set your taco table up. Put your avocado slices, green onions and salsa in small bowls, your lettuce leaves on a plate and use an extra plate for prepping.
And that’s it! Look at that beautiful spread! So simple, delicious and good for you! If you are wanting ideas on how to make a homemade salsa, see my recipe on chunky red salsa to try out!
Add the potato mix, then top with avocado slices, salsa and green onion. If you want to add cilantro, go ahead!
You can pack the lettuce leaves with as much or little of the tacos as you like.