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Vegan tacos that kids will love
One of my son’s all-time favorite books is “Dragon’s love taco’s” and not only do dragon’s love them but so do kids! Especially my kid. And like the dragon’s in the book he likes them WITHOUT spicy salsa.
So as a homage to my son and his love for tacos I want to share with you our favorite taco recipe.
I know, I know, I can see you rolling your eyes at me. Do they need to be vegan? Well, our household has become a pescatarian. I do make chicken once a week because my eldest daughter of 25 just loves meat, even though she wished that she wouldn’t and I do cook fish once a week to, but other than that our meals are usually plant-based. We are not vegan, but I try to I try to limit the amount of dairy that we consume.
So this recipe is one I make almost monthly and both my children, young and “old” (sorry my love) love it. My daughter usually even overeats with this one.
Using the mushroom broth gives it the meaty taste that most of us like, but vegetable broth works as well.
Most people think of cilantro when they think of guacamole, but we are not lovers of this soapy tasting herb, but go ahead.
Use your favorite toppings. We used iceberg salade and cheese, replace the cheese with the vegan variety. Also tasty topped off with some jalapenos, but again, my son does not like it spicy.
Here we go! My take on vegan tacos that kids will love.
Vegan Tacos that kids will love
- 1 tbsp olive 1oil
- 1 red onion finely diced
- 3 tbsp tomato passata
- 1 packet taco seasoning most supermarkets have it in their world section
- 1 can lentils of choice
- 50 grams Bulgur
- 450 ml mushroom or vegetal broth
- 2 avocado's
- 6 cherry tomatoes
- 1 tbsp lime juice freshly squeezed
- 1 pack taco shells
- 1 clove garlic minced
- Heat the olive oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add half of diced red onion and sauté for 5 minutes until soft. Add the minced garlic, tomato paste, taco seasoning and dried lentils. Sauté for another 30 seconds, then pour in the mushroom or vegetable broth. Allow the mixture to come to a boil over medium heat. Boil, uncovered for 10 minutes. Cover the pot, turn the heat down to medium-low, and simmer for an additional 5 minutes or until the lentils are tender.
- While the lentils are cooking, bring 200 ml of water to a boil over high heat in a small saucepan. Add the bulgur to the pot and turn the heat down to low. Simmer, covered, for 12-15 minutes or until tender. Transfer the cooked bulgur into the cooked lentil mixture; stir well to combine.
- Scoop the avocado halves into a medium bowl and mash with a fork. Add the remaining cup diced red onion, the halved cherry tomatoes and lime juice. Mix well; taste, and add salt as needed.
- Build the tacos by dividing the lentil mixture among the taco shells. Top with guacamole and serve.
I have to admit, my food picture taking needs some improvement. I’m getting there, but I needed some help and I the tips I got from reading from Jaime over at “Everyday Art” are SO helpful. Shout out to me other tips that you may have. Needing it very badly. So sorry if the pics are not that great, but the recipe IS!
So I hope that you will try out these vegan tacos that kids will love.
Blogging is a challenge I tell you.