Vegan Beyond Meat Taco Recipe

    
Ryan Shepard
Ryan Shepard

If you love traditional tacos, you’re going to enjoy this 100% plant-based Beyond “Beef” Taco recipe! This simple dish is savory, spicy and vibrant, and will take you back to the flavors of your childhood. With the help of Beyond Meat burgers and Trifecta à la carte menu items, this meal packs over 20 grams of vegan protein, without making you work too hard on those busy weekday nights!

How to Make Simple Vegan Tacos

The wonderful thing about Beyond Burger is that you can either cook them whole or you can crumble them apart to imitate the same texture and use as ground meat. 

The combination of the onion, garlic, beyond meat, and taco seasoning give this dish it's character. Nobody will be able to imagine these tacos are vegan (not even uncle Rick - that's right. That wasn't that bad, Rick). Feel free to use frozen corn, canned, or fresh off the husk. If you are using fresh, my advice would be to grill whole for a rich char flavor. Halve the corn, stand it straight by placing the now flat end on your cutting board, and then 'scrape' the husk of the corn with a knife from top to bottom. Reserve in a bowl until needed. The work is 100% worth it. Lastly, feel free to replace the shredded romaine lettuce with your favorite green (finely shredded cabbage or finely cut kale works great too).

Ingredients:

  • 4 Trifecta Beyond Meat patties, crumbled
  • 2 tablespoons avocado oil
  • 1/2 cup yellow onion, small diced
  • 1 package taco seasoning mix
  • 2/3 cup water
  • 1/4 cup whole corn
  • 1 cup cherry tomato
  • 1 minced garlic clove
  • 1 cup shredded lettuce
  • 3 tablespoons vegan cheese
  • 8 Taco shells
Kitchen Needs:
  • Saute pan
  • Mixing bowl
  • Knife
  • Cutting board

vegan-tacos-recipe-beyond-meat-burger-meal-prep (3)

Step One: Prepare your Vegetables and Cook

Dice the yellow onion into small even squares and then mince the garlic. Combine in a small bowl together. Drain corn from the can or derail corn off the cob

Slice cherry tomatoes into quarter pieces, preferably using a small serrated knife.

Warm skillet over medium-high heat. Add in oil, warm over medium heat and the diced onion-garlic mix. Saute onion for 3 to 5 minutes until it begins to cook through. Once onion and garlic start to become translucent, add the corn and cook for another minute.

Tip: Add diced Trifecta green bell peppers to the onions for added vegetables!

Step Two: Add Beyond Meat, Season, and Serve

As the vegetable mix is cooking, crumble the Beyond Meat patty in a bowl. Add the now crumbled patties to the pan. Immediately add the seasoning packet with 2/3 cup water, and mix to incorporate and season all the ingredients in the pan. Cook vegan taco mix for 3 to 5 minutes or until browned and crumbly, avoiding the water from evaporating completely.

Tip: Instead of using water, use low sodium vegetable broth to add more flavor.

Now you're ready to plate your tacos or package it up for lunches throughout the week!

To plate, spoon the warm taco “meat” and corn into the shells and top with the chopped tomatoes, lettuce, and cheese.

Serve immediately.

Meal Prep Tips

Meal prepping tacos doesn't work well if you plate the tacos in advance. To make this recipe work for weekly meal planning try the following: 

  • Evenly divide the Beyond “Beef” and desired toppings into meal prep containers. Keep fresh ingredients like tomato, lettuce and any garnishes separate.
  • Keep the tortillas in the fridge or in their container.
  • When ready to eat, re heat the "beef" mixture and make your tacos. 

Use this dish and my other high protein vegan recipes, in your weekly vegan meal prep! 

Serve this With:

This taco dish is a classic recipe that is also incredible versatile. Use your taco ingredients a number of ways to keep this recipe interesting.

  • Looking to cut calories? Swap out the corn shells for  butter leaf or romaine lettuce.
  • Skip the taco and serve over Trifecta quinoa or brown rice.
  • Use whole grain tortilla wraps to make this a tasty burrito.
  • Make it a taco salad over a bed of lettuce and fresh veggies.

Put this recipe to good use with this free meal prep toolkit for vegan diets. This RD written guide is complete with custom vegan macros, food lists and menu planning templates to keep your diet on track and help you achieve your health fitness goals!

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entree, Lunch, Dinner
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Vegan-Beyond-Meat-Tacos-Trifecta-with-No-Dairy-Cheese-And-Toppings

Vegan Beyond Burger Tacos

Cook time: 10 min
Prep time: 10 min
Yield: 4
Print Recipe

Description

Take it back to the old school, with this traditional "beef" taco recipe made 100% vegan. Savory and spicy beyond meat burger patties topped with fresh ingredients in a classic hard taco shell. Each serving packs 23 grams of plant-based protein!

Ingredients

  • 4 Trifecta Beyond Meat burgers
  • 2 tablespoons avocado oil
  • 1/2 cup yellow onion, diced
  • 1 package taco seasoning mix
  • 2/3 cup water
  • 1/4 cup corn
  • 1 cup cherry tomatoes, halved
  • 1 minced garlic clove
  • 1 cup shredded lettuce
  • 3 tablespoons vegan cheese
  • 8 taco shells

Instructions

  1. Dice the yellow onion into small even squares and then mince the garlic. Combine in a small bowl together. Drain corn from the can or derail corn off the cob. Slice cherry tomatoes into quarter pieces, preferably using a small serrated knife.
  2. Warm skillet over medium-high heat. Add in oil, warm over medium heat, and the diced onion-garlic mix. Saute onion for 3 to 5 minutes until it begins to cook through. Once onion and garlic start to become translucent, add the corn and cook for another minute.
  3. Crumble Beyond Meat patties. Add to saute pan and season with taco mix. Add water. Cook for 3 to 5 minutes or until browned and crumbly. Avoid water from evaporating completely.
  4. Spoon the taco “meat” into the shells and add the corn, chopped tomatoes, lettuce, and cheese.

Notes

  • Use stock instead of water to add extra flavor.

Nutrition facts

serves 4
Calories Per Serving: 509
% Daily Value
52% Total Fat 34g
0% Cholesterol 0mg
27% Sodium 654mg
Total Carbohydrate 31g
Sugars 3g
Protein 23g
44% Vitamin A
9% Vitamin C

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