We love tacos and Mexican food in general in our house. But sometimes we like to add a little variety to our taco nights. Which type of variety that is varies on which family member you ask. So we serve our taco bars with multiple proteins, multiple toppings choices and multiple shell choices to allow everyone to create what they like. The real key to this type of meal, in my opinion, is the Homemade Taco Seasoning Mix. We mix a quadruple batch up in a large (16 ounces) leftover minced onion spice container and use it regularly. It makes tacos and other Mexican dishes much more frugal and is easy to mix up. Bonus for those with allergies: it’s gluten free.
Vegan Taco Bar
- 1 cup chickpeas cooked
- 1 cup seitan, chopped
- 1 cup black beans, cooked
- 1 cup Lentil and Rice Ground Beef Substitute
- 4 tablespoons olive oil
- 4 tablespoons Homemade Taco Seasoning Mix
- Soft flour tortillas
- Soft corn tortillas
- Hard taco shells (don’t judge me for the red; they were on clearance)
- Lettuce, torn or shredded
- Cilantro, fresh
- Cheese (vegan, if desired)
|Vegan Taco Proteins|
Mixing in1 tablespoon of olive oil and 1 tablespoon of taco seasoning, heat each cup of proteins either in a pan or microwave. Serve family style with various shells and toppings.
I like to arrange my proteins on a plate divided in quarters with cilantro. It keeps the proteins somewhat separate but allows you to pick your protein combination all at once. My favorites are seitan and chickpeas together for a chicken-like taco and “beef” and black beans together for a beefy taco. I serve the cold toppings in a bowl and the tortillas and shells on a plate that can be re-warmed.
This was a huge hit and was so incredibly simple to make. Some of us had burritos, others quesadillas or taco wraps. There were several tacos and even a taco salad. Fantastic!