I love this vegan tacos recipe not only because it’s vegan and gluten-free, but because it literally takes 10 minutes or less to make! It’s also cheap to make and seriously delicious. Amazing! I personally don’t limit to making this meal for just lunch or dinner, I’ll even make it for breakfast some mornings if I am feeling extra hungry! They are the perfect alternative to that breakfast taco/breakfast burrito craving that comes on every now and then 😉

What You’ll Need For This Vegan Tacos Recipe:

1 Chopped Organic Zucchini 

5-10 Chopped Organic Mushrooms

1 Chopped Organic Orange Bell Pepper 

1 Organic Avocado

8 Yellow Corn Tortillas 

Lemon Juice

Earth Balance Organic Vegan Butter Replacement 

5-10 Organic Cherry Tomatoes

1 Handful Chopped Organic Romaine Lettuce (or any lettuce of your choice)

Cumin, Garlic Powder, Himalayan Pink Salt, Paprika & Cayenne 

Hot Sauce is optional for you, however, for me; it is necessary 🙂

Organic Cilantro for garnish

1. In a non-stick pan on medium heat sauté your chopped mushrooms, zucchini and bell pepper in just 1-2 TSP of earth balance
2. The trick here, like in many of my recipes that I share that are cooked similarly, is to not over cook your veggies.. I think these tacos taste better with the veggies on the firmer side rather than over-cooked and mushy
3. After a few minutes of cooking now is the time to season with the Cumin, Garlic Powder, Himalayan Pink Salt, Paprika and Cayenne
4. Next drizzle some lemon juice, turn the heat to low and cover for a few minutes
5. Now warm up your corn tortillas according to the directions on the package
6. Load up your tortillas with the veggies, chopped butter lettuce, cherry tomatoes, chopped avocados and fresh cilantro
7. Drizzle with you favorite hot sauce (or like I said, skip this if you choose!)
8. Enjoy!

 ♡