Happy Vegan Summer Taco Tuesday!

Happy Vegan Taco Tuesday! This Tuesday I thought we should have something from the grill since it’s been nice and warm out and summertime and grilling usually go hand in hand! So we are having Vegan Grilled Portobello Tacos!

Grilled Portobello Tacos

  • 3 Portobello Mushrooms – Stems removed
  • 2 Yellow Squash – Cut in half lengthwise and chopped
  • 1 Zucchini – Cut in half lengthwise and chopped
  • 1 Sweet Potato – Small diced
  • 2-5 Cloves Garlic – Whole, Minced or Pressed
  • 1 Yellow or Red Onion – Large diced
  • 1 Red or Orange Bell Pepper – Remove stem and seeds and cut into wide strips
  • Bragg’s Liquid Aminos
  • Olive Oil
  • Pack of Soft Taco Shells
  • 1 Can Black Beans or Dried Equivalent Cooked
  • Brown or Mexican Rice
  • Toppings of your choice – Spinach, Avocado, Daiya Shreds, Sour Cream Alternative, Salsa, Homemade Guacamole (recipe on this website), Diced Tomato, Olives, Hot Sauce, etc

Prepare portobellos, remove stems, wipe tops clean and soak in a mixture of Bragg’s, Olive Oil and Garlic. Heat grill. Prepare Veggies. Cook veggies one of two ways – either in a basket on the grill, in which case you should leave the garlic whole, drizzle with a very small amount of olive oil, wrap in a small piece of tin foil and place in basket as well; or cook veggies in an aluminum foil pouch all together with a small amount of olive oil to prevent sticking and pressed or minced garlic on top of veggies. The second way is usually my preference, but sometimes I like to get a little char on the vegetables 🙂 At the same time as you are cooking the vegetables, place each portobello gill side down first, on the grill. Cook for 5 minutes, flip, baste heavily with soaking mixture and grill 4-5 more minutes. Everything should be tender on the grill at this point. In the mean time, heat black beans on the stove and cook brown or Mexican rice. Prepare tortillas in whatever manner you prefer – pan, microwave, or a quick flip on the grill. Slice portobello mushrooms into thick strips once they are cool enough to handle but not yet cold. Fill your tortillas with ingredients and top as you like! Enjoy!

Happy Summer you guys! I hope everyone is enjoying their summer and will enjoy this recipe! I love portobellos and the rich flavor they have which grilled. These tacos are delicious and are great to serve to omnivores because the portobello acts as a steak type product. Be on the lookout for new recipes more frequently, there may not be an article, just a few words and a recipe, so check in often. Also, I can’t stress this enough, Thrive Market has specials daily so it is always good to check them out and check out their sales! It’s never a bad time to join Thrive Market! You have probably also noticed ads from some other companies on my site, they are cruelty free and if they offer make up or remedies or anything wonderful, it is animal free. Show them some love and check them out! Don’t forget, you can always look at my blender reviews and find the best price on Amazon, same with the cookbooks, and vegan protein powders! Have a wonderful night everyone and until next time, please be kind to one another!

Keli

 

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Keli

Welcome to the website of The Alabama Vegan. Going vegan while living here at a very young age was a struggle. No one knew what a vegan was or what I should eat : ) The world has changed immensely since then, but sometimes people still need a little help finding their way to a healthy and balanced vegan diet. My goal is to use my website to educate everyone on healthy eating in a fast paced world, at an affordable cost.

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