So first of all, I want to make it clear that I am not Vegan- just to avoid any confusion. And I am not here for comments on my lifestyle choice and being criticized for my decision to eat meat. I have IBS and one of my main triggers is fructose and plant based products in large quantities- changing to a plant based diet would kill me right off.
So with that disclosure out the way, you’re probably wondering why on earth I would cook myself a completely vegan meal.
Well, if you follow my Twitter (and if you don’t, you should be), you’ll know that my boyfriend is vegan. Yeah, that’s right. I struggle to eat plant based and he doesn’t eat meat. Trying to find places to eat out is always fun!
It has been a bit of a struggle getting used to eating with a vegan and I don’t want this to make me sound shallow or closed minded but when you aren’t vegan and your family and friends have never been vegan, you never really have to cater for this different lifestyle choice.
But I have made an effort. Being a fussy eater and not wanting to be ill constantly, it’s been hard finding foods we can both eat when we cook for each other but I am slowly finding foods and substitutes that I like and am able to swap when we eat together.
It’s not all been successful- you may remember I mentioned the Great Coconut Milk Incident Of January 2018.
As I discover successful recipes that I conjure up (I love cooking and baking), I want to share them with you guys so that even when I’m posting non-vegan recipes, there’s still something for the vegans among my audience.
So today I am sharing with you my recipe for vegan tacos and tomato salsa, as approved by me- the non vegan- and my boyfriend- the vegan.
Sorry for the lack of photos! Due to not having any faith in my cooking, I didn’t take photos of the prep- only the finished item!
You Will Need (For The Tacos)
1 x Bag of Vegan Mince
1 x Box of Old El Paso Stand & Stuff Soft Tortilla Shells
1 x Red Pepper
1 x White Onion
1 x Fajita Flavouring (I used Mild)
1 x Cucumber
1 x Yellow Pepper
A Little Oil For Frying
- First I prepped all the veg. I finely diced the onion and then chopped the cucumber and peppers into small squares. I kept the red and yellow pepper separate.
- Adding a little oil to a medium sized frying pan, shallow fry your mince until it has browned and add the onion and red peppers as you fry. Add a small amount of fajita flavouring as you fry to add some flavour to the mince. I used Sainsbury’s Meat Free Mince for these tacos and it does just taste like normal minced meat! Even my parents were fooled! You may have to cook the mince in small batches and put each pan full of cooked mince into a bowl to heat in the oven.
- As suggested by the box, we heated the taco shells for 30 seconds in the microwave and then served the tacos- mince at the bottom, salsa and then cucumber and peppers.
You Will Need (For The Salsa)
1/2 A Lime
2 x Salad Tomatoes
1 x Red Onion
1 x Teaspoon of Chilli Flakes
- As with the tacos, prep the ingredients first. I finely diced the tomatoes and got rid of the seeds, halved the line and finely diced the red onion. I finely chopped the coriander, using around 2/3 of a small plant.
- Squeeze the juice out of the lime half and put that to one side.
- Mix the tomato, onion and lime juice together and add the coriander once it’s evenly mixed.
- Add a teaspoon of chilli flakes to the mixture. I used the Very Lazy Chilli flakes.
- Put clingfilm over the bowl and store in the fridge until needed
And it really is as easy as that! Me and my boyfriend both enjoyed the meal and it’s one that I’d likely make again, either for me and him or swap the vegan mince for meat mince and make it for my family instead.
That’s the beauty of this recipe. You can adapt it and change it to suit your tastes.
Have you got any great vegan recipes? Let me know some good ones!
Lots of Love,