Bethenny’s Vegan Taco Recipe

4 Oct

According to Skinny Girl Bethenny, its National Taco Day!

Here is her recipe:


  • 1 pound ground meatless crumbles (I use Yves)
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon red pepper flakes
  • 4 whole wheat crunchy taco shells

Taco Topping Options:

  • Salsa verde
  • Guacamole
  • ¼ heart of romaine lettuce, shredded
  • 1 cup vegan sour cream
  • 1 cup vegan shredded “cheese”
  • Chopped tomato


  1. Spray a nonstick skillet with cooking spray and put over medium heat.  Place meatless crumbles in pan.  Add all the other ingredients, sauté to warm and combine flavors. Stirring and breaking up the meat with a wooden spoon or spatula, until the meat is browned.  Set aside.
  2. Meanwhile, bake the tortilla shells according to the instructions on the package (generally about 15 minutes)
  3. To serve, put the meat, tortillas and toppings on the table and pass the plates.  Everyone can enjoy assembling his or her own taco.

Sounds good to me!


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