View Full Version : Vegan/dairy-free mexican tacos

01-20-2019, 07:17 AM
A friend pointed this recipe (https://www.hummusapien.com/sheet-pan-mexican-veggie-dinner/?fbclid=IwAR3Oi4FVoSyM7RSAJZxjPPJeAdeMhxZ3qUnqWv5x AsGEu_UY9ggIdwMBAt4)out for me. While we are are neither vegan or need dairy-free, DH has to be very strict about how much cholesterol he consumes, so this meal was great, as it has NONE!. It was terrific--thought others on here might like it.

01-20-2019, 10:28 AM
Dare I ask if you used Algae Oil?
(Early morning browsing led me to the wiki page on Algae Fuel (redirect from Oil).

Im in love with sweet potatoes, the mix looks yummy!

I often look at “Special Diet” recipes, they often have less processed foods as ingredients. And when I want to make vegetables interesting, vegan is a good place to look!

01-20-2019, 10:46 AM
Alas, no, I did not use Algae Oil. I used olive oil instead. I also did not add water to the avocado crema, as I like mine a bit thicker than usual.

More often than not, our meals are heavily veggie-based with lots of interesting spices..Mexican, Thai, Indian, etc. Packs a lot of flavor w/o a lot of calories/cholesterol/salt.

01-20-2019, 12:52 PM
We are dairy free and vegan-ish (still eat eggs, and fish has still stayed for the moment as well—although the levels of polluntants in the ocean these days freaks me out so we don't eat it often).

Kumara (sweet potato) and black beans + whatever veges are in season are a staple in our house for tacos, burritos, and all manner of Mexican inspired dishes.

I would add a Massel stock cube (vegan stock cubes) to that black bean mix if cooking in a pan or a good sprinkle of salt if baking in the oven as it seems it would be rather bland without some salt. I would also add a teaspoon of nutritional yeast and maybe a sprinkle of nutritional yeast blended with almonds, onion powder, garlic powder, and salt (dairy free "parmesan") on top. Nutritional yeast is like the savior of dairy free cooking as it adds a great flavor and, if you buy the right brand, its supplemented with B vitamins, which dairy free/vegan eaters need to make sure they get.

01-20-2019, 12:55 PM
We are salt lovers in our house. The latest research on salt is actually the reverse of what they thought in the past. Unless you have a diagnosed medical issue that salt is bad for (which I understand your husband has InMom), then having a low salt diet is actually unhealthier for you than what would have been thought a relatively high salt diet in the past.

Plus, females in my family for three generations that I know of have had low blood pressure issues and we actually need to be extra liberal with the salt all or we fall over/faint all the time.

I should note though that all our salt is salt we add, as we typical do not eat any pre-prepared foods unless we are on vacation and its harder to make our own stuff. And, we found the levels of salt in pre-prepared foods in the US way higher than those in NZ. Like your bread, so salty.

01-22-2019, 04:55 PM
Yum! Plus I love sheet pan dinners. We use lentils (brown) for tacos sometimes. Thanks for sharing.

01-22-2019, 05:23 PM
This is another yummy vegan taco recipe that we have tried. It uses a nut "meat" mixture.


The other thing that works well as a meat replacement in multiple dishes is mashed or partially blended beans. We usually use pinto, red kidney, black, or a mixed bean blend. You want some of them to be mushed up and creamy and some to stay in pieces to add texture. I find as long as you add salt (e.g., stock, straight salt, or soy sauce), sour (e.g., lime, lemon, or vinegar—I like to use balsamic because it also adds color), nutritional yeast, garlic, onion, and smoked paprika (adds color and meat-ish flavor) to the meat mix, then its pretty tasty. Even DH who was previously a meat lover is happy to eat bean and nut meat substitutions.

01-22-2019, 08:11 PM
Thanks for the tips, NZ_Mama.

While we ate a fair amount pre-heart attack for DH, beans are in our weekly meals at least three times a week anymore. They are a way to get protein without the cholesterol. As the cardiologist said, "Avoid anything with a face."

01-23-2019, 12:21 AM
Oh I love lentils RTB, they are a great meat replacement. But I have found over the years that I don't digest them well and I get a sore stomach. Those and chickpeas :( I can manage small amounts of chickpeas in hummus or socca but can't eat them as a main. Same with lentils sadly. I have a really yummy recipe for a lentil soup in my Jewish cookbook.

01-23-2019, 10:22 AM
Oooh those tacos look yummy too!

Is the lentil sensitivity from FODMAPs? It seems to be a favorite justification against legumes in paleo-fad diets. (In my quest for more veggies, I have been looking at some of their books for recipes.)

If I could coax DH into trying “meatless Mondays”, I think itd be an improvement in nutrition. I asked him what he wanted for dinner this week, he said Chicken Tikka Masala (and make homemade naan!) and Beef Stroganov. Both meals that are meat + creamy sauce + white starch. I dont want to wait until he gets to a health crisis before he starts eating a little healthier!

01-23-2019, 11:44 AM
Speaking of beans replacing meat wrapped in bread - have you all tried Chickpea Gyros (http://honestcooking.com/spiced-chickpea-gyros/)? Also quick, easy, and tasty. I thought it might taste too similar to falafel, but it has it's own taste.

01-23-2019, 12:50 PM
We eat a lot of beans and legumes. They are the main protein in our diet. And I am fine with a large range of them. I have just found that chickpeas and lentils don't work well for me. No idea why. Must be my particular microbiome that also cannot digest dairy.

01-23-2019, 12:51 PM
The gyros look yum. I will having to try the recipe with another type of bean.

01-23-2019, 02:42 PM
The gyros look yum. I will having to try the recipe with another type of bean.

Maybe cannellini? They seem to be fairly sturdy.

01-23-2019, 04:37 PM
Thanks for idea, will try them. Otherwise google suggested edamame to replace chickpeas when roasting.