Easy Vegan Taco Bowl

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This easy vegan taco bowl is a great vegan recipe if you’re hesitant about cutting meat from your diet! It’s spicy, flavorful, and easy to prepare.

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I have been reducing the amount of meat in my diet and I honestly thought it would be way harder than it really is. I try to still be creative in the kitchen, though.

For this easy vegan taco bowl recipe, I dehydrate diced mushrooms until mostly dry. I then sauté them with red onions and add lots of the following spices:

  • Chili powder
  • Garlic powder
  • Guajillo chili powder (can use just chili powder, if desired)
  • Cayenne pepper
  • Cumin
  • Salt and pepper

I also add a little water to the mixture to create a saucy ‘meat’ sauce. This, obviously, does not have the same texture as ground beef at all but it does have a meatiness and sauciness to it that works really well served over rice as a vegan taco bowl.

I also prepare a simple tomato salsa, using:

  • Quartered cherry tomatoes
  • Cilantro
  • Small-diced red onion
  • Lime juice
  • Salt and pepper
  • Diced avocado (added right before serving)

You can add diced jalapeño to the salsa, but I went overboard with the cayenne pepper in the mushrooms, so I chose to cool it on the salsa.

All in all, I was so happy with how this vegan taco bowl turned out! It is easy to prepare and loaded with flavor.

If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed

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Easy Vegan Taco Bowl

This easy vegan taco bowl is a great vegan recipe if you're hesitant about cutting meat from your diet! It's spicy, flavorful, and easy to prepare. For this recipe, you can prep ingredients as the mushrooms dehydrate!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2
Calories: 696kcal

Equipment

  • Sheet pan
  • Skillet
  • Small skillet

Ingredients

Mushrooms:

  • 9 large shiitake caps small-diced
  • 9 baby bella mushrooms trimmed and small-diced
  • 3 teaspoons neutral cooking oil divided
  • 3/4 red onion peeled and diced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 1 teaspoon cayenne powder or to taste
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Water as needed

Taco Bowl:

  • 1/2 pint cherry or grape tomatoes quartered
  • 1/4 red onion peeled and small-diced
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  • 1 avocado peeled, pit discarded, and diced
  • 2 cups water
  • 1 cup uncooked white rice
  • Salt and pepper to taste

Crispy Corn Tortilla Strips (Optional):

  • 2 corn tortillas thinly sliced intro strips
  • Neutral cooking oil

Instructions

Dehydrate the Mushrooms:

  • Preheat oven to 400ºF. Arrange the diced mushrooms on a sheet pan and drizzle with 2 teaspoons neutral cooking oil. Season with salt and pepper. Transfer to the oven for 30-40 minutes, flipping occasionally, until browned and dried out a bit. Remove from the oven and set aside.

Prepare the Tomato Salsa:

  • In a bowl, combine the tomatoes, small-diced red onion, cilantro, and lime juice. Season with salt and pepper. Transfer to the refrigerator until ready to serve.

Prepare the Corn Tortillas (if using):

  • Heat 1'' of neutral cooking oil in a small skillet over medium heat until hot. Add the sliced corn tortillas, in as even a layer as possible, and cook, turning occasionally, until golden brown. About 2-3 minutes. Using a slotted spoon, transfer them to a paper towel-lined plate and sprinkle with salt immediately. Set aside.

Prepare the Rice:

  • Combine the rice and water in a saucepan with a lid. Season with salt. Bring to a boil, stir once, and then reduce heat and cover. Simmer for 15 minutes. Turn off the heat and allow the rice to rest for a few minutes before fluffing.

Cook the Mushrooms:

  • In a skillet, heat the remaining 1 teaspoon neutral cooking oil over medium heat. Add the diced red onion and cook for 4-5 minutes or until it begins to char and soften. Add the dehydrated mushrooms and cook for 3-4 minutes more.
  • Season with all of the spices and add 1/4 cup water. Bring to a boil and then reduce heat and simmer for 10 minutes. Add more water as necessary to keep the consistency 'saucy'. Taste and season with salt and pepper. Turn off the heat.

To Serve:

  • Right before serving, dice the avocado and toss with the tomato salsa. Divide the cooked rice between bowls and pile the cooked mushrooms and the tomato salsa on top. Serve with the crispy tortilla strips, if using. Enjoy!

Notes

Note: You may have a bit leftover for lunches the next day! Be sure to eat all of the avocado as it will turn brown the next day.

Nutrition

Calories: 696kcal | Carbohydrates: 112g | Protein: 15g | Fat: 24g | Saturated Fat: 3g | Sodium: 116mg | Potassium: 1337mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2478IU | Vitamin C: 24mg | Calcium: 135mg | Iron: 5mg

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