Vegan Taco recipe // Meal Prep

Items Needed:

•quinoa

•olive oil

•canola oil

•cauliflower

•iodized sea salt

•smoked paprika

•parsley flakes

•ground turmeric

•garlic powder

•plant-based butter

•plant-based chick’n strips

•bell pepper

•onion

•mushrooms

•black olives

•lime

•teriyaki marinade

•plant powered tortilla wraps



I started off by pouring cold water over my quinoa (1 cup) and then I placed my quinoa in a pot that I was warming up with olive oil. I stirred my quinoa in the olive oil so it would not stick to the pot when I started cooking it. I then followed up by adding 2 cups of water into the pot, covering the pot and letting my quinoa cook until it became fluffy.

-Cook Time: approximately 10–13 minutes

Quinoa cooking tip: no matter how much quinoa you add to your pot, you have to double the amount of water, and it comes out just right every time.

For example, if you plan on making 2 cups of quinoa, you have to add 4 cups of water to your pot.

While my quinoa was cooking, I cleaned off my cauliflower with cold water and placed it in a pot of hot water that was seasoned with Iodized Sea Salt, Smoked Paprika, Parsley Flakes, Ground Turmeric, and Garlic Powder and let it broil.

-Cook Time: approximately 10–13 minutes



I then warmed up some plant-based butter and let it spread over the pan. When the pan was completely covered and the butter was hot, I placed my chopped up plant-based chick ’n strips in the pan and let them cook thoroughly. Next, I added cut up bell pepper, onion, mushrooms, and black olives and let it cook for about 5-8 minutes with a constant stir (while your mix is cooking, you can cover your pan; just be sure to give it a constant stir to avoid burning your mix).



When my cauliflower made it to a soft texture (like a baked potato), I took it out of its boiling mix and let it drain, then cut it into small pieces. My last step was to cook my garbanzo beans, a.k.a. chick peas, which I heated until they began to simmer (applying a constant stir).

Cooking Time: 6–10 minutes


When my chick peas were done cooking, I drained them because I wanted them to be dry when I placed them into a container.


My next step was to heat up my plant-powered tortilla wrap, which I did by heating up a pan and then spraying it with canola oil so my tortillas didn’t stick, and then I placed my tortilla in the pan and let it cook on both sides for approximately 20 seconds on each side, or until it is browned to your preference. Last, I squeezed and cut out the inner lime to place on my taco, and then I topped it off with some teriyaki marinade.


Voila 🧈🍄🧅🫑🧄🥙

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