Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday, since not everyone loves tacos. (Surprising, right?) Today's offerings include Vegan Quinoa-Cranberry Stuffed Acorn Squash, Italian Grilled Stuffed Peppers, and Vegan Lentil Chili. Enjoy!

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON

This comes from Yasmin Fahr on The New York Times cooking site. Yasmin wrote, "When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo."

Yield: 4 servings; Time: 25 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1021277-sheet-pan-baked-feta-with-broccolini-tomatoes-and-lemon.

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces

1 pint grape tomatoes, halved (about 2 cups)

1 small red onion, peeled, quartered and cut into 2-inch wedges

1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving

3 tablespoons olive oil, plus more for serving

1 teaspoon ground cumin

1/2 teaspoon red-pepper flakes

Kosher salt and black pepper

2 (6- to 8-ounce) blocks feta, cut into 1-inch slices

Cooked orzo or farro, for serving

1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Preparation

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)

Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.

Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

VEGAN QUINOA-CRANBERRY STUFFED ACORN SQUASH

This yummy recipe, from the Food Network, begins, "This stuffed squash isn't trying to trick you into thinking it's stuffed with meat. And it doesn't have tothe quinoa filling is satisfying enough on its own, full of spiced warmth (thanks to the curry powder) and salty sweetness (from the pistachios and cranberries)."

Prep Time: 15 minutes; Inactive Time: 5 minutes; Cook Time: 1 hour 25 minutes; Total Time: 1 hour 45 minutes; Yield: 4 servings; Level: Intermediate

To view this online, click here.

Ingredients

2 medium acorn squash (2 to 2 1/4 pounds each)

3 tablespoons apple cider vinegar

3 tablespoons olive oil

2 tablespoons pure maple syrup

Kosher salt and freshly ground black pepper

1 small onion, chopped

1 cup red quinoa, rinsed well

1 teaspoon mild curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/4 cup dried cranberries

1 cup loosely packed fresh parsley leaves, chopped

1/4 cup roasted, salted and shelled pistachios, coarsely chopped

Directions

Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.

Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.

Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 20 to 24 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Cook’s Note

The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.

MEATLESS TEX-MEX SLOPPY JOES

This recipe, from Old El Paso, begins, Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.

Ingredients

1 package (12 oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)

4 burger buns, toasted

1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)

1 cup shredded iceberg lettuce

1 medium avocado, pitted, peeled and sliced

1/2 cup chopped tomatoes

Preparation

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.

Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.

Expert Tips

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.

We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.

Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.

SPICY AND CRUNCHY GARLIC TOFU (KHANPOONG TOFU)

This is from Joanne Molinaro on The Today Show site. She wrote, "I came up with this Spicy and Crunchy Garlic Tofu recipe because it needed to happen. Like, there was a gaping maw in the universe that could only be filled once this recipe was created. OK, putting to one side my illusions of grandeur, let's just say that this recipe was borne out nostalgia. Growing up, my family and I would go to this Korean-Chinese restaurant in K-Town called Great Seas. Great Seas was absolutely famous for its chicken wings, or kkanpoongi. Their walls were covered in photos of happy diners who set and broke the "how many wings can you eat in one sitting" challenge, and it was no secret why. Their sauce was so good, it was jarred, labeled and sold by the gallon. My family would go to Great Seas for all sorts of special occasions — birthdays, graduations, the day after a juice fast. When I went vegan, I knew I would basically never be able to eat anything at Great Seas again, so I set out to veganize it. And boy, was I elated with the results!"

She also advises, "Make sure to press your extra firm tofu to remove excess liquid."

To view this online, click here.

Ingredients

1 teaspoon salt

2 tablespoons plus 1 teaspoon potato starch

1 (16-ounce) block extra firm tofu, pressed and chopped into 1/2-inch bite sized chunks

7 cloves garlic, minced

1/4 red onion, diced

2 Korean green chiles, sliced (can sub seeded jalapeños)

2 whole scallions, white parts chopped, green parts sliced on a bias

1 tablespoon gochugaru

1 – 1- 1/2 tablespoons soy sauce

1 tablespoon white wine vinegar

2 tablespoons maple syrup

1/2 tablespoon mirin (optional)

5 tablespoons vegetable oil, divided

1/8 cup dried red chiles (optional)

1/2 tablespoon sesame oil

1 tablespoon toasted sesame seeds

Preparation

To a large bowl, add a pinch of salt and 2 tablespoons of potato starch to tofu chunks. Gently toss the tofu to make sure it's all evenly coated. Set aside.

Prep your vegetables by mincing the garlic, dicing the onion, slicing the Korean chiles and chopping up the scallions.

Prepare the sauce by mixing together gochugaru, soy sauce, white wine vinegar, maple syrup, mirin and 1 teaspoon of potato starch. Set aside.

To a very large non-stick pan, add 4 tablespoons of vegetable oil over high heat. When oil is very hot, add coated tofu chunks in one layer, making sure they are not touching each other. If they touch, they will stick to one another.

Cook the tofu and flip them one by one, until they are brown on all sides (approximately 7 minutes). Remove the tofu chunks from the pan and set them aside on a cooling rack to drain the excess oil. Repeat with the remaining tofu.

When all of the tofu has been fried, in the same pan, add 1 tablespoon of oil. Then add the garlic, onions, chiles and scallions, and sauté the vegetables until the garlic starts to brown.

Reduce the heat to medium-high and add the sauce, stirring it with a wooden spoon until it reduces down into a thick sauce, approximately 30 seconds. Turn off the heat.

Gently add back the fried tofu and stir everything together, so that the tofu chunks are evenly coated in your sauce.

Garnish the tofu with 1/2 tablespoon of sesame oil and toasted sesame seeds. Serve immediately.

From The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen by Joanne Lee Molinaro, to be published on 10/12/2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 Joanne Lee Molinaro.

VEGAN LENTIL CHILI

This is from Chloe Coscarelli on The Today Show site. She wrote, "Hearty lentils and meaty mushroom take the place of animal protein in this rich chili. This healthy swap makes the dish so much better for you without leaving out any of the satisfying flavor or comforting texture from this cold weather classic."

Prep Time: 10 minutes; Cook Time: 15 minutes; Serves 6

To view this online, go to https://www.today.com/recipes/vegan-lentil-chili-recipe-t172426.

Technique Tip: Sacue will thicken as it sits; add a little water as needed.

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 green bell pepper, finely chopped

2-1/2 cups (8 ounces) mushrooms, finely chopped

4 cloves garlic, minced

1-1/2 teaspoons sea salt

1 teaspoon chili powder

1/4 teaspoon crushed red pepper flakes

One 15-ounce can lentils, drained and rinsed, or 1-1/2 cups cooked lentils

One 15-ounce can tomato sauce

2 tablespoons light brown sugar

Freshly ground black pepper

Preparation

In a large saucepan, heat the olive oil over medium-high heat. When it shimmers, add the onion and bell pepper and cook, stirring occasionally, for 5-7 minutes, until softened.

Add the mushrooms and cook, stirring frequently, for 8-10 minutes, until almost soft.

Add the garlic, salt, chili powder and red pepper flakes and cook for about 1 minute more, until fragrant.

Stir in the lentils, tomato sauce and brown sugar, scraping up any browned bits from the bottom of the pan. Season with black pepper and reduce the heat to medium.

Simmer, uncovered, stirring occasionally, for about 10 minutes, until the flavors come together. Taste and adjust the seasoning.

ITALIAN GRILLED STUFFED PEPPERS

This comes from Kraft and begins, “Discover these Italian Grilled Stuffed Peppers and bring a little bit of Italy into your kitchen! These grilled stuffed peppers are delicious!”

Prep Time: 20 minutes; Total Time: 45 minutes; Servings: 6 servings

To view this online, click here.

Ingredients

1-3/4 cups water, divided

1-1/2 cups instant brown rice, uncooked

2 cups frozen BOCA Veggie Ground Crumbles

1 small zucchini, chopped

1 tsp. dried Italian seasoning

1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided

1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1 large each red, yellow and green pepper, cut lengthwise in half, seeded

Directions

Heat grill to medium-high heat.

Bring 1-1/2 cups water to boil in medium saucepan. Add rice; cover. Simmer 5 min. Remove from heat; let stand 5 min. Stir in crumbles, zucchini, seasoning and 1 cup each pasta sauce and cheese; spoon into peppers.

Place each filled pepper half on center of 12-inch-square sheet heavy-duty foil. Top with remaining sauce and cheese. Bring up foil sides. Spoon 1 Tbsp. of the remaining water onto bottom of each foil packet. Double fold top and ends to seal packets, leaving room for heat circulation inside.

Grill 20 to 25 min. or until peppers are crisp-tender and filling is heated through (160ºF).

Taco Tuesday

It's time for another Taco Tuesday. Yay!

For anyone who still feels that tacos must have meat to be yummy, these six vegetarian tacos should prove to be suprisingly wonderful. Check out the American BBQ Tacos, the Mushroom Chicharron Tacos, or any of the other yummy tacos in today's post. Enjoy!

MIGAS BREAKFAST TACOS

This comes from Genevieve Ko on The New York Times cooking e-newsletter. She wrote, "Tortilla chips in tacos may seem like overkill, but they’re not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top — along with melted cheese — adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand."

Yield: 4 to 6 servings; Time: 20 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019647-migas-breakfast-tacos.

Ingredients

6 large eggs

Kosher salt

6 corn tortillas

2 tablespoons vegetable oil

1 cup tortilla chips, broken if very large

1/2 cup diced onion

1 cup diced, seeded poblano pepper

1/4 cup chopped cilantro

2 ounces pepper jack cheese, grated (3/4 cup)

1/2 avocado, pitted, peeled and sliced

Salsa, for serving

Preparation

Beat the eggs with 1/2 teaspoon salt in a medium bowl.

Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.

Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.

Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.

Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

Tip

The assembled tacos wrapped in foil will stay reasonably warm for up to 30 minutes.

VEGETARIAN TACO BAKE

This is from Casey Barber on the Today Show site. It begins, "Taco night! Those two little words bring big smiles to everyone in the family, and now there's a new way to do tacos that might be even easier than the traditional method — and it's vegetarian, too! This easy rice and beans casserole combines everything you love about tacos in a fun, scoopable package. Whether you like bowl-style Mexican meals or classic crunchy hard shells, you'll find something to love in this meal.

"Make it with leftover rice or your favorite whole grain, substitute black beans or kidney beans, or even add a freshly-chopped jalapeno if you really want to spice things up! Scoop and serve and watch the smiles."

Prep Time: 10 minutes; Cook Time: 30 minutes; Servings: 4-6

To view this online, go to https://www.today.com/recipes/vegetarian-taco-bake-t84181.

Ingredients

1 15-ounce can pinto beans or ranchero beans, drained

1 15-ounce can diced tomatoes

1 4-ounce can chopped green chiles

3 cups cooked brown or white rice (from 1 cup dried rice)

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 cup + 1/3 cup shredded Mexican cheese blend, divided (see below)

Cilantro for garnish (optional)

Tortilla chips for serving

Preparation

Preheat the oven to 375 degrees F.

Mix the beans, tomatoes, chiles, rice, chili powder, salt, and 1/4 cup cheese together in a large bowl.

Pour the mixture into a 9-inch square or round baking dish and sprinkle the remaining 1/3 cup cheese evenly over the casserole.

Bake for 30 minutes.

Garnish with cilantro, if desired, and serve with tortilla chips on the side or for scooping.

CALIFORNIA TACOS

This is from WhirledPeas on AllRecipes. It begins, "These tacos are full of fresh vegetables and lime. They're quick and easy to make and they manage to be both healthy and very budget-friendly!"

Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/235121/california-tacos/.

Ingredients

3 tomatoes, seeded and chopped

2 avocados, chopped

1 small onion, chopped

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 lime, juiced

2 tablespoons vegetable oil

8 corn tortillas

1 (15 ounce) can black beans, drained and rinsed

1 cup cooked white rice

2 tablespoons chopped fresh cilantro

1 dash green pepper sauce (such as Tabasco®), or to taste (Optional)

Directions

Mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. Drizzle lime juice over tomato mixture; toss to coat.

Heat vegetable oil in a skillet over medium heat. Arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. Remove tortillas using tongs and repeat with remaining tortillas.

Spoon 2 tablespoons black beans and 2 tablespoons cooked rice onto each crisp tortilla; top with tomato mixture. Garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

APPLE EMPANADAS MINI TACO BOWLS

This is from Old El Paso, and begins, "Old El Paso™ brings our Tex Mex take on the perfect fall apple cinnamon taco dessert with these Apple Empanadas Mini Taco Bowls. This recipe deep fries our Old El Paso™ Soft Tortilla Mini Bowls to make them warm and crispy and then dusts them with cinnamon sugar for an easy to fill, easy to eat apple pie taco dessert. Delicious Granny Smith apples are spiced and served up with cinnamon sour cream and caramel sauce to make for a warm, delicious end to any taco night."

Prep Time: 10 minutes; Total Time: 1 hour 25 minutes; Makes 20 servings

To view this online, go to https://www.oldelpaso.com/recipes/apple-empanadas-mini-taco-bowls.

Ingredients

Vegetable oil for deep frying

1/4 cup granulated sugar

1 1/2 teaspoons ground cinnamon

20 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 Party Pack)

3/4 cup sour cream

6 medium Granny Smith apples, cored, peeled, cut into 1/2-inch cubes (about 6 cups)

1 cup packed brown sugar

2 tablespoons lemon juice

1/4 teaspoon salt

1/3 cup caramel topping

Preparation

In deep fat fryer or heavy-bottomed saucepan, heat at least 2 inches oil to 350°F. Add 3 tablespoons of the granulated sugar and 1/4 teaspoon of the cinnamon to a 1-gallon resealable food-storage plastic bag.

Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar to coat. Remove to cooling rack to cool completely.

In small bowl, beat sour cream, remaining 1 tablespoon granulated sugar and 1/4 teaspoon of the cinnamon with whisk. Set aside.

In 12-inch nonstick skillet, mix apples, brown sugar, lemon juice, remaining 1 teaspoon cinnamon and the salt over medium-high heat. Cook 15 to 20 minutes, stirring occasionally, until liquid evaporates and apples are tender.

Divide apple mixture among fried bowls; top with cinnamon sour cream, and drizzle with caramel topping.

Expert Tips

Pears can be substituted for apples in this recipe.

Using a candy thermometer/deep frying thermometer helps to ensure correct temperature when frying to give best results.

MUSHROOM CHICHARRON TACOS

This some from Jocelyn Ramirez in The New York Times cooking newsletter. Jocelyn wrote, "This simple recipe calls for pan-searing meaty oyster mushrooms so they become as perfectly crispy and golden as chicharrón. Paired with fresh pico de gallo, these mushrooms feel satisfying with their natural umami savoriness. This quick dish tastes like juicy carniceria tacos that balance the richness of fried meat with the acidic punch of salsa."

Yield: 4 servings; Time: 40 minutes

This can be viewed online at https://cooking.nytimes.com/recipes/1022424-mushroom-chicharron-tacos.

Ingredients

For the Pico de Gallo:

1 large beefsteak tomato, cored and cut into 1/4-inch dice

1 large ripe Hass avocado, pitted, peeled and cut into 1/4-inch dice

2 jalapeños, stemmed and finely chopped (seeded if desired)

1/2 cup cilantro leaves, finely chopped

3 tablespoons fresh lime juice (from 1 to 2 limes)

Coarse kosher salt

For the Mushroom Tacos:

18 ounces oyster mushrooms (from 2 to 3 medium clusters)

1/3 cup neutral oil, such as canola

1/4 teaspoon ground cumin

1 1/2 teaspoons coarse kosher salt

Black pepper

12 corn tortillas

Preparatioin

Make the pico de gallo: Combine the tomato, avocado, jalapeños, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.

Make the tacos: Tear the oyster mushrooms into bite-size pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in two batches: Heat a large cast iron or other heavy skillet over medium-high and coat with half of the oil. Once the oil is hot, add half of the mushrooms in a single layer without crowding the skillet. Cook, stirring every few minutes, until deep golden brown and crisp, 10 to 15 minutes. Transfer to a plate, then repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium-high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

AMERICAN BBQ TACOS

This is from Vegetarian Times, and begins, “For authentic Southern flavor, top these tacos with prepared coleslaw instead of shredded lettuce.” Yield: Serves 4.

To view this online, click here.

Ingredients:

BBQ Sauce

1 1/2 Tbs. ketchup

1 Tbs. vegetarian Worcestershire sauce

1/2 tsp. honey

1/8 tsp. hot sauce, or more to taste

Tacos

1 1/2 Tbs. vegetable oil

1 cup sliced button mushrooms

1/2 cup diced green bell pepper

1/2 cup shredded carrots

1 cup soy crumbles, such as Lightlife Gimme Lean

4 6-inch corn or flour tortillas, warmed

2 Tbs. chopped red onion

1/3 cup grape tomatoes, halved

1/2 cup shredded Romaine lettuce

1/2 cup shredded cheddar cheese

1 Tbs. pickle relish, optional

Instructions:

To make BBQ Sauce: Combine all ingredients in bowl.

To make Tacos: Heat oil in nonstick skillet over medium heat. Add mushrooms, bell pepper, and carrots, and cook 3 minutes, or until vegetables are softened, stirring halfway through. Add soy crumbles and 2 Tbs. BBQ Sauce. Cook 8 minutes, or until soy crumbles are browned.

Fill tortillas with soy crumble mixture. Top with red onion, tomatoes, lettuce, cheese, and relish, if desired. Serve with BBQ Sauce.

Nutrition Information: Calories: 178; Protein: 12 g; Total Fat: 10 g; Saturated Fat: 3.5 g; Carbohydrates: 10 g; Cholesterol: 15 mg; Sodium: 409 mg; Fiber: 3 g; Sugar: 4 g