Oh my goodness.. IF you have never experienced Taco Rice before then you are truly missing out. 💁♀️ It’s a popular local Okinawan dish that involves taco meat served over rice and topped with shredded lettuce, cheese, tomatoes, salsa, etc… I have come up with a fun and healthy plant-based take on this dish that I believe will entice the taste buds of anyone who loves guilt free comfort food!!
Just so YOU know… this recipe even got the green light from my Okinawan PIC (partner in crime) 😉🙌🏼
Hope you enjoy it as much as we did!! 🥰 (recipe below)
1 yellow onion
1 7oz pack mushrooms chopped
1 pack Trader Joe’s Steamed Lentils
1 pack gluten free taco seasoning
1/4 cup vegetable broth
2 bags slaw mix
1 container mango salsa
*if you like more kick add more red chopped red onion and 1 chopped jalapeño
Sauté onion in vegetable broth until translucent. Add chopped mushrooms. Add lentils. Then add taco seasoning. If the pan gets dry or if there is sticking, add a little more veggie broth for sautéing. Will definitely need a little more broth once taco seasoning is added.
In a bowl combine slaw mix with mango salsa. Add red onion and jalapeño ONLY if you want more kick to your slaw!! Make slaw dressing and mix together. If you do not like tofu and/or have an allergy to soy you can easily make the slaw dressing using Vegan Mayo. Just omit the oil as Mayo already has oil in it!! 😉
Tofu slaw dressing:
1/4 c silken tofu
1/2 tsp Dijon mustard
2 tbsp red wine vinegar
1 tsp agave nectar or honey
1 tsp (sea) salt
1/4 tsp cayenne
2 tbsp extra-virgin olive oil (or some other vegetable oil, if you want/must)
** put all ingredients in a blender and blend.. If you like your dressing sweeter add more agave.. If you like it more spicy add more cayenne. Make adjustments to fit your taste!!
#tacorice #plantbasedrecipes #veganfoodporn #okinawanfood #healthyrecipeideas #eatlessmeat #cookingwithlove❤️