If you are embracing the plant based lifestyle, well done! We have no other choice but to look after our health and mother earth by going plant based. I guess that is why I love my veggies… And one thing is for sure, these BBQ Vegan Tacos has become my new healthy addiction. Here’s the lowdown…
How To Make Vegan BBQ Tacos
The base for the tacos basically consists of grated carrots, cooked lentils and onion fried with spices. I added grilled corn, fresh radishes, sliced cabbage, grated carrot and a pineapple and chili salsa to the mix. The tacos shells are store bought, but you can also use tortillas for a soft wrap or burrito. Top with guacamole and you have an incredibly delicious, healthy and nutritious vegan dinner!
How To serve Vegan BBQ Tacos
The fact that you can layer it with an array of fresh ingredients and top it off with a generous spoonful of guacamole – THE BEST! You can serve your Vegan BBQ Tacos with a fresh tomato and onion salsa, or a vegan cream cheese (made with cashew nuts). Finally you can add some extra slices jalapenos or fresh coriander. Chopped up fruit salsa like mango or pineapple is my favourite addition.
I was inspired to make these BBQ Vegan Tacos from Minimalist Baker. I didn’t have all the ingredients from her 1 Pot Vegan Barbacoa, but I was so pleased with the result!
I hope you guys try this one out, and do let me know what your thoughts are in the comments below. In short, these are really the best healthy tacos, and I know they will be a hit if you serve it to a crowd. Let’s hear it for eating the rainbow!!
Eat the Rainbow – Going Plant based
To maximize your nutrition intake and balance of macro-nutrients like protein, carbs and fat – you simply have to eat ALL the veggies, lentils, beans, legumes and the lot. This, I found, was our biggest challenge on a recent two week trial we did at home.
Balance is Best
Even though it was a tough two weeks, hubby managed to keep on track but quickly realised for him, he needs some meat. And that’s ok. We have since introduced GOOD meat and eggs into our diet and will have animal products every third meal. So if he has eggs in the morning, he will have a plant based lunch (usually a health sandwich) and a plant based dinner (which always consists of some sort of pilau or stir fry.)
Whatever it is that you choose to eat, do it with the intention of ‘healing’ your body and seeing food as nature’s medicine. Choose unprocessed foods and buy whole foods – with minimal processing and chemical interference.
|Prep Time||15 min|
|Cook Time||15 min|
- 30 ml olive oil
- 1 medium brown onion finely chopped
- 2 cloves garlic minced
- 5 cm fresh ginger grated
- 3 large carrots peeled and grated
- 1 cup cooked lentils
- 1/2 cup corn kernels
- 5 ml smoked paprika
- 5 ml dried oregano
- 5 ml ground cinnamon
- 5 ml ground cumin
- 1 tablespoon tomato puree
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
- 1 lime juice retained
- 1/2 cup water as needed
- 6 hardshell tacos
- 1/2 cup radishes finely sliced
- 1/2 cup green cabbage finely sliced
- 1/2 cup grated carrot for serving
- 1 small pineapple cored, and sliced in small cubes
- pinch chili flakes
- 1 medium avocado minced
- lime wedges to serve
- First off, heat the olive oil in a large saucepan and saute the onion, garlic and ginger for a few minutes.
- Add the carrot, lentils, corn and spices. Allow to cook through and heat up.
- Add the liquids next; tomato puree, vinegar, maple syrup, soy sauce and lime juice. Add a little water and allow to cook and simmer for 5 minutes. Season according to taste.
- Prepare the tacos according to packet instructions.
- Make the guacamole and set aside. Mix the chopped pineapple with chili flakes and set aside.
- To serve; spread your fillings out in small bowls and let everyone help themselves. BBQ carrot and lentil mix, radishes, chopped cabbage, extra grated carrot, pineapple salsa and guacamole. Serve with lime wedges.