u/Resident-Chip5209

These were SO GOOOOOOOD 🤤 plus not unhealthy if you choose good taco tortillas like keto ones and don’t add a ton of sauce!!

INGREDIENTS (to make 12 tacos)

-12 taco tortillas (I used low carb ones, doesn’t matter really)

-4 vegan burgers. I used HEURA, a really good spanish brand. They taste like real beef burgers (non vegans agree!) so choose some similar brand if you don’t have this one available!

-VIOLIFE high protein cheddar. It tastes great and the plus on protein is amazing. Other melt friendly vegan cheeses would also work.

-sweet & sour pickles (I used around 6 I think)

-lettuce, a bunch

-purple onion, around half to 3/4

SAUCE:
You can pour it over OR dip the tacos in the sauce! To manage how much I’m eating I prefer to pour it but the other way is soooo good

-Vegan mayo (I use Hellman’s)
-Mustard
-Ketchup
-Sriracha (only if you like spicy)

PREPARATION

1. Cut each burger in 3 equal pieces. You’re gonna mash each piece into each taco tortilla, to make it cover most of it as in the picture. Cook on a sheet pan each one for just around 3-4 minutes. Depending on the brand of vegan burger you’re using this might vary a little bit. I greased woth a bit of extra virgin olive oil as needed.

2. Now add half a slice of violife’s cheese on top of each taco (over the burger) and cook it on the pan, with the cheese looking upwards, putting a lid over so it melts nicely and the tortilla goldens. It should take no more than 3 minutes per taco, but keep an eye on it so it doesn’t burn.

3. Thinly chop the onion and lettuce, and slice the pickles. Add them all to the tacos, over the cheese.

4. Make the sauce mixing all the ingredients. I eyeball it, trying it until I like it. The final color should be pink-orangey

5. Add some chilli flakes and garlic powder on top, and you’re done!!

🌈🌱🍒🥑🫐🍋🥦

I made this today for lunch and I’m so proud!! I have been a vegan for 6 years but I have a very specific condition that messes up my hormones and my nutrition had to change to include a bit of dairy and eggs. I am managing it the best I can, just trying to buy from local farms and eating it just at home. This was soooooo good I need to share it now!!

INGREDIENTS:
- spinach raw
- avocado (1/4)
- Sweet potato in cubes
- cherry tomatos (cut in half)
- cottage cheese (1 cup)

For the beef:
- small cup of textured soy, the kinda big chunks
- vegan minced meat (I always use a Spanish brand called Heura, it’s THE BEST both in taste and ingredients! So clean, with good macros and B12, and no harmful additives)
- 1.5 tbsp tomato paste
- 1/4 purple onion
- SPICES: garlic powder, onion powder, cumin, sweet paprika, spicy paprika, salt, cilantro

SAUCE:
- salsa valentina (or another hot sauce) to taste
- 2 tsp agave syrup
- 1 tsp mustard
- 1 tsp tomato paste
- water to mix

TO VEGANIZE:
Substitute the cottage cheese for more veggies (more sweet potato, maybe add a carrot too! And cherries) and add a bit of cheese alternatives like Violife’s feta! Some walnuts would also go so so good, even as an addition if not veganizing.

PREPARATION:

1. Cut sweet potato and tomatos and add a bit of olive oil and spices (same ones as for the beef). put them on a baking tray or air fryer. I put them on my oven at 190 celsius for the remainding tome as I was cooking the rest, around 30mins. You just need to make sure they’re crispy and not hard!

2. Hydrate the textured soy, and then mix it with the onion, all spices and the vegan minced meat in a bowl. Then add to a pan, greased with preferably extra virgin olive oil. Cook in medium heat until crispy, time will depend on the brand of meat. Mine was around 10 mins.

3. Cut avocado, and add it with the spinach & cottage cheese to your plate. Then mix all ingredients to make the sauce and pour most of it over the cheese. Add the minced meat, and when the sweet potato is done, add it too.

4. Serve while hot, and pour the remainding sauce over the meat and veggies!! Enjoy 😋