Mushroom Quinoa Tacos

Tacos don’t need meat to be satisfying—but sometimes you still want that same hearty bite.

These mushroom quinoa tacos with TVP are one of those real-life meals you make when you’re tired but still want something good. They’re simple, filling, budget-friendly, and packed with flavor and texture.

Perfect for busy nights when you don’t feel like thinking—but still want to eat well.

1 cup TVP (textured vegetable protein)

1 cup water

1 tbsp taco seasoning

2 cup of sliced mushrooms

1/2 tsp chipotle powder

1 tsp coconut sugar

1/2 tsp paprika

1/2 tsp dried cilantro

1/2 tsp avocado oil

Salt and pepper, to taste

Quinoa (follow measurements on packaging)

1/2 lime juice

1/2 tsp coriander

Warm small corn tortillas

optional toppings: salsa, pickled slaw, mashed avocado, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

First, cook quinoa, based on the instructions on the package. Then add lime juice, coriander, salt and pepper.

Pour hot water on TVP and let hydrate for 5-10 minutes. Afterwards, place in pan and sauté with taco seasoning until water is dissolved. Clean sliced mushrooms add oil, chipotle powder, coconut sugar, paprika, and cilantro. Set oven to 400° and roast mushrooms on parchment paper lined baking sheet for 15-20 minutes. Assemble taco, take tortilla layer quinoa, TVP, and mushrooms then any topping you want. And enjoy!

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