Vegan Taco Bar

Cleansing and nourishing meals don’t have to be boring and anti-social. Invite your friends over for a nutritiously delicious taco party. Who doesn’t love tacos? These vegan, gluten free tacos are fresh, colorful, and natural. Choose your favorite taco bar toppings from the list below, prepare and present them in colorful bowls, and warm up corn tortillas in the oven. Despite how long this collection of recipes may seem, this meal is easy to prepare, and can be done in advance. Toppings can be prepared in larger quantities to compliment meals throughout the week. Also, most grocery stores sell fresh, all natural guacamole or pico de gallo if you’re really pressed for time. This nutrient packed taco party will leave nobody feeling deprived. 


Corn Tortillas
Sautéed Mushrooms and Kale
Sautéed Bell Peppers
Mexican Brown Rice
Black Beans
Pico de Gallo
Guacamole (Regular or Pomegranate Mango)
Cilantro Sprigs

Sautéed Mushrooms and Kale
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
8 ounces mushrooms, sliced
1 bunch kale, trimmed, stems removed and chopped
1 tablespoon Salt-Free Taco Seasoning Mix
Salt to taste

Heat a medium skillet with extra-virgin olive oil over medium to medium-high heat. When oil is hot, add garlic. Once the garlic starts to heat up and sizzle, add the mushrooms. Cook on medium heat until they begin to soften, approximately 3 minutes. Add the chopped kale, a pinch of salt and a tablespoon of taco seasoning mix. Be sure to coat the kale with the oil in the pan. Cook for an additional 3 minutes, or until the kale has become soft.

Sautéed Bell Peppers

2-3 bell peppers, any color (I like to pick a color that I don’t already have in my meal to add more color)
1 yellow onion
1 tablespoon extra virgin olive iil

In large skillet, heat oil. Add peppers and onions. Sauté for 15 to 20 minutes, or until browned, stirring occasionally.

Salt-Free Taco Seasoning Mix
2 tablespoons chili powder
1/2 teaspoon garlic powder

1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon cumin

2 teaspoons black pepper

Pico de Gallo
2 cups ripe tomatoes seeded and diced (about 4 medium tomatoes)
1 clove of garlic, minced
1/4 cup diced white onion
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
1 lime, juiced
1/2 tablespoon olive oil
A pinch of salt

1. Dice and mix all ingredients.
2. Stir, let sit for thirty minutes, and enjoy!

Mexican Brown Rice
1 tablespoons extra virgin olive oil
2 cups brown rice, uncooked
3 cups low sodium vegetable broth
1 1/2 cups finely chopped white or yellow onions
2 teaspoons minced garlic
1 can (14 1/2 ounces) low sodium diced tomatoes
1 red, yellow or orange bell pepper, finely chopped

1. Heat oil in a medium nonstick saucepan over medium heat and saute the rice just until golden (about 5 minutes).
2. Add 1/2 cup of broth. Add the onions and garlic and saute for a couple of minutes.
3. Stir in tomatoes (including juice), the rest of the broth, and bell pepper. Bring mixture to a boil, then reduce heat to low. Simmer, covered, for 20 to 25 minutes or until the broth is absorbed.

Pomegranate Mango Guacamole
4 ripe avocados
1 cup finely chopped onion
1-2 fresh jalapenos, finely chopped (depending on how much spice you like)
1/4 cup fresh lime juice (add more if you wish)
1 cup pomegranate seeds (plus some more to add on top of the guacamole)
1 cup diced peeled mango (plus some more to add on top of the guacamole)
1/2 cup chopped cilantro
1 1/4 teaspoon salt
Pepper to taste

Halve, pit, and peel avocados. Mash in a bowl. Stir in onion, chiles, lime juice, and salt. Gently stir in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice if you wish.

2 thoughts on “Vegan Taco Bar

  1. Pingback: New Year’s Resolutions | The Restless Runner

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