Amazing High Protein Vegan Tacos

These Vegan tacos were one of the BEST and most flavorful vegan meals I've cooked in a long time.


· 8 oz sliced mushrooms, white button or cremini

· 1 Tbs ground ancho pepper (I used a chipotle pepper chicken rub to add a little kick)

· 1 Tbs mild chili powder

· 1 Tbs ground cumin

· 1 tsp each – salt, coriander, dried oregano

· ½ tsp each - garlic powder, dried thyme, smoked paprika, cinnamon

· 2 cans chickpeas rinsed and drained

· ½ cup toasted walnuts

· 2 Tbs lime juice

· 16 small corn tortillas (I Use low carb Trader Joes whole wheat for less than half the calories)

· Vegan Chroizo (I like Trader Joes brand)


Heat olive oil or avocado oil spray in saucepan. Add mushrooms and sauté 8-10 min until browned. Add 2 Tbs organic veggie stock as you go when they begin to stick. Cool completely.

Combine all spices in a large bowl.

In a food processor, pulse walnuts, lime juice, chickpeas and mushrooms until chopped. Add to seasonings in a bowl. Add extra splash of lime juice and let stand 20 min.

Warm skillet with a little more olive oil or avocado oil spray. Cook vegan chorizo until almost done and add chickpea mixture and cook about 5 min more.

Warm tortillas in the oven and serve. Garnish with chopped cilantro and red onion. Add lime wedges and any other topping like avocado, sour cream, salsa.

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