Taco Pilaf is vegan, gluten free, soy free and packed with veggies and protein then topped with your favorite fixings! You can serve it in a bowl or use it to fill taco shells or tortillas to make a great burrito.
The best part about this meal is that you can make it with 1 pot in less than 30 minutes! Perfect for those busy evenings!
In my house, everyone loves tacos and creating their own masterpiece with fixings, so this recipe is a hit all around.
I start off by sautéing any chopped veggies that go well with taco spices – onions and zucchini are my favorite, but you can add whatever you like. When the veggies get slightly soft, I add a package of vegan beef crumbles, like Beyond Beef or a can of rinsed beans. Once that it is heated though, I simply dump in a large can of salsa, some water, and the rice into the pot. Let it cook for about 20 minutes and you’re done.
- 1 TBS oil of choice like olive or canola oil
- 1 onion
- 1 cup chopped zucchini or vegetable of choice
- 1 tsp salt
- 1 TPS taco seasoning or 1 tsp. cumin and 1 tsp. chili powder
- 1 bag of beef flavored crumbles – like Beyond Beef (or beans of choice)
- 1 16oz. can of salsa
- 2 cups of water
- 2 cups basmati rice
- Step 1 Sauté the onion and veggies in the oil with a sprinkle of salt until they start to soften.
- Step 2 Add taco seasoning (reduce salt by half if it’s already in taco seasoning).
- Step 3 Add the beef crumbles or the beans and heat through.
- Step 4 Dump in a 16 oz. can of salsa.
- Step 5 Fill up the can of salsa back up to the top with water (this will be 2 cups) and dump into the pot.
- Step 6 Rinse the starch off the basmati rice until your water runs clear.
- Step 7 When the liquid is boiling, add the rice and stir.
- Step 8 Cook on medium until the liquid gets just below the rice.
- Step 9 Then cover and reduce to low and simmer for about 7 more minutes.
- Step 10 Turn off heat and let it sit for 10 minutes.
- Step 11 Remove lid and fluff with a fork.
Serve it with some shredded vegan cheese, sour cream, avocados, salsa, olives, or whatever toppings you like on tacos. (You can easily whip up homemade vegan sour cream, click here to see the recipe).
This recipe works well in a slow cooker too. Just pour everything into the pot and cook on high for 2 1/2 hours. I always add an extra 1/2 cup of water to it so it doesn’t dry out. The texture of the rice comes out a little better on the stovetop, but you can’t beat the convenience of a slow cooker!
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