Vegan Soy Veggie Ground Tacos with Mushrooms

by on May 6, 2013


Sometimes you get a hankering for those tacos you used to make at home. You know, back when your family cooked up some ground beef and had family taco night? (At least my mom did this when I was growing up!)

But now you can have delicious meat-free tacos and jazz up them with your favorite toppings and make them a little healthier. This vegan taco recipe uses veggie ground that you can purchase at most grocery stores or health food stores. And while I don’t eat fake or packaged meat-like products very often, sometimes your friends or family might want something that has a  familiar meaty taste. These fit the bill. Alternatively for a soy-free whole food option you can cook up some brown lentils (or used canned) and substitute that for the veggie ground if you wish.

These vegan tacos are pretty easy to whip up, and take no more time than traditional homemade tacos. And best of all you don’t have to worry about touching or cooking and draining fatty ground beef and making a mess! (That was never fun anyways, right?) You can also top these tacos with your favorite garnishes like homemade pico de gallo, salsa, guacamole and more. I even reused some leftover fajita seasoning mix I made for another recipe so I don’t have to use the high salt msg laden one they sell at the store. Yay 🙂

Now let’s check out the recipe!

Yves Veggie Ground Tacos with Mushrooms

Serves 4

Taco Ingredients:

1 onion, chopped
6 oz./170 grams mushrooms, sliced
3 cloves of garlic, minced
1 340 g package regular Yves Veggie Ground (or Gardein Veggie Ground) *or sub drained, brown lentils
2 tbsp salsa (low sodium)
2 tsp fajita or taco seasonings (see my homemade recipe here)
Herbamare or salt to taste
Fresh ground pepper to taste
1 package of taco shells or soft corn tortillas

Taco Garnishes:
Salsa or diced tomatoes
Shredded Lettuce or shredded cabbage
Chopped Cilantro
Homemade guacamole *optional

Directions:

Preheat oven (to temperature specified on package of tortilla shells)

1. In a large non-stick pan sauté onions and mushrooms for 5-6 minutes until soft. Add a little water if necessary if it begins to stick to your pan.

2. Add the garlic and the veggie ground and break up with a wooden spoon or spatula.

3. Add salsa and fajita or taco seasoning and cook until veggie ground is browned and heated through.

4. Add salt and pepper to taste. Remove from heat and cover.

5. Lay tortilla shells on a baking sheet and bake as directed until crispy.

6. Assemble tacos with seasoned veggie ground and top with tomatoes/salsa, lettuce, cilantro and any other garnishes.

7. Serve and enjoy immediately!

Variations:

Alternatively you can substitute cooked brown lentils for the veggie ground for a gluten free or soy free option. Add seasonings to taste. You may need some water or broth to prevent sticking in your sauté pan.

What’s your favorite way to eat tacos? Hard shell or soft tortillas?

{ 16 comments… read them below or add one }

1 Jaime May 22, 2013 at 7:59 PM

I never write reviews or leave comments on anything, but I have to say this was by far my family’s favorite dish since we changed to a low fat plant based diet three months ago. My 12-year-old son who has been resistant to this diet ate 3 tacos!!! I used romaine lettuce, tomatoes, green onions, and homemade guacamole for the toppings. It was so easy to make after a long day at work and very satisfying. Thank you, Veronica for sharing your wonderful recipes with us!!

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2 Allison May 15, 2013 at 9:01 PM

Thank you so much for this recipe! This was the first time I’ve used veggie ground, but these tacos will definitely be a dinner staple in the future. I kept my tacos simple and just added guacamole and romaine lettuce as garnishes…they tasted perfect!

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3 Low Fat Vegan Chef Veronica May 15, 2013 at 9:08 PM

You’re welcome!

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4 Kim May 11, 2013 at 11:42 AM

as always thanks for this new tasty favorite.
Happy Birthday on Sunday!!!

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5 Catherine Johnston May 8, 2013 at 1:03 PM

Love this…I’m vegan and my son is not, but he LOVES tacos and will probably give this a go without much fuss!

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6 Low Fat Vegan Chef Veronica May 8, 2013 at 1:07 PM

I’ve made this soy “beef” taco mixture for omnivores before and they really couldn’t tell it wasn’t beef, just that it was less greasy. 🙂

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7 Marilyn May 7, 2013 at 4:55 PM

These sound SO yummy! Can’t wait to try them. Do you make your own salsa? Would love to have a GOOD recipe.
Thanks!

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8 Low Fat Vegan Chef Veronica May 7, 2013 at 5:15 PM

Like most sauces I make them to taste every time. Sometimes I make tomato salsa, sometimes mango salsa, and sometimes a black bean and corn salsa. I usually just dice tomatoes, onions, garlic and season with lime juice, salt, pepper and sometimes cilantro. Anything fresh will taste better than jarred stuff.

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9 Melisa Andre May 6, 2013 at 6:10 PM

We love black bean and avocado tacos with shredded cabbage or sprouts and homemade pico. Sooo yummy!!

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10 Low Fat Vegan Chef Veronica May 6, 2013 at 7:39 PM

That sounds delicious!

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11 Sybil May 6, 2013 at 1:09 PM

What do you use for tortillas???

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12 Low Fat Vegan Chef Veronica May 6, 2013 at 2:15 PM

You can use any tortillas you like! As I live in Canada there is not much selection for tortillas, when I’m in the USA I get the soft corn tortillas that are fat free and oil free. There are 2-3 brands that are fat free, but most have oil in them so just read the label.

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13 Louise May 6, 2013 at 12:40 PM

My son and I have an autoimmune disease and we have been advised not to use any soy products since it interacts with our meds….any suggestions…

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14 Low Fat Vegan Chef Veronica May 6, 2013 at 12:49 PM

I mentioned in the recipe above to use cooked brown lentils instead for those who cannot have soy.

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15 Louise May 6, 2013 at 2:13 PM

So, sorry….I did no see that… 🙁

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16 Low Fat Vegan Chef Veronica May 6, 2013 at 2:15 PM

I always try to list a soy free option for those with allergies.

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