Vegan | Gluten-free | Soy-free |

Dr. Praeger’s products were provided to facilitate this post. See below for more details.

Dr. Praeger’s dropped a new meatless product line: Pure Plant Protein. The created flavorful soy-free plant-based burgers, breakfast sausage and chickenless tenders that deliver a great texture, 10g of plant-based protein & loads of fiber with all the veggies and clean ingredients for which the brand is known. All while being soy and gluten-free!

For years I’ve been a Dr. Praegers stan, their veggie burgers are the only frozen veggie burgers that I’ve bought for years. That’s why, when the opportunity to work with them was presented, I didn’t think it twice. However, instead of going with a burger, I decided to challenge myself into creating a meal with their plant-based tenders.

Hence: Caesar Salad Tacos! Which has become my favorite quick lunch lately? Years ago, I used to love caesar salad; I would go to Costco just to get their huge bowls. That love quickly went away when I started transitioning to veganism and figured out what is actually in a caesar dressing: SO MUCH JUNK. However, a couple of weeks ago, I found Vegan Caesar by Follow Your Heart at my local supermarket. This drove me to create these tacos, but with a twist!

I used lettuce from my grandmother’s garden, roma tomatoes, plantain croutons, red onions Dr. Praegers Classic Chick’n Tenders & vegan caesar dressing. If you can’t find the vegan caesar or if you feel like making your own, here’s a foolproof caesar dressing recipe.

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Vegan Caesar Salad Tacos

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-4 whole-wheat tortillas
• 3 Dr. Praeger's Classic Chick’n Tenders
• ½ cup cherry tomatoes, sliced
• 1 cup lettuce, chopped
• ⅓ cup red onion, chopped
• Vegan croutons of choice
• Vegan caesar salad dressing
• Optional: vegan parmesan

Procedure

1. Cook the tenders according to instructions on the package.
2. While the tenders are cooking, warm up your tortillas on a pan.
3. When the tenders are done, slice each piece in half & group the pieces in three.
4. Assemble your tacos & top with dressing & croutons. Enjoy!

Disclosure: This recipe was created in partnership with Dr. Praegers. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegan recipes you see every week.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Vegan Caesar Salad Tacos appeared first on VeggieJeva.

Do you ever crave some home cooking that you grew up with? Times have changed and every day there is news of a disease being linked to highly processed foods. These Loaded Vegan Tacos are for all of you that grew up with a taco night that had a filling seasoned with a mysterious packet.

Tacos are one of my go-to meals, especially since I’m always in a hurry. It’s easy to cook up a big batch of filling & toppings, and to put together; they also have tons of variations, you can always substitute what you don’t like for what you love! The smokiness of the seasoned ground, the juiciness from the ripened tomatoes, the creaminess of sour cream, and the freshness of the greens…it’s an epic filling. The best part? It all comes together in 20 minutes, which makes it great for a weeknight meal.

Recipe: Loaded Vegan Tacos

Ingredients

Ground:

• 1 ½ cup soy ground, chopped mushrooms, or ground extra firm tofu
• 1 clove of garlic, minced
• ½ onion
• ½ cup red & green bell peppers
• 1 tbsp tomato sauce
• Salt & pepper, to taste
• Oil, enough for sauteing
• Optional: 1 tbsp sofrito
• Optional: sriracha or chili flakes
• Optional: 1 tsp liquid smoke

Toppings:

• Cherry tomatoes, chopped
• Onion, chopped
• Greens of choice, chopped (I used a spring mix with spinach, arugula & kale)
• Vegan sour cream (I used my homemade version)
• Optional: Cilantro, chopped

Procedure:

1. On the ground: In a pan, add garlic, onions, and pepper with some oil and saute until softened. Stir in the tomato sauce & sofrito.
2. Then add your ground of choice with the rest of the seasoning ingredients and a small amount of water. Cook for 8-10 minutes.
3. While the ground is cooking, quickly warm up the shells in the oven.
4. Prepare & chop your toppings of choice.
5. Assemble your tacos as desired!

Leftovers? Save them in the fridge for up to 1 week, you can make some nachos!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen. 

When you leave feedback it helps me improve and grow, leave me a comment below.

The post Loaded Vegan Tacos appeared first on VeggieJeva.