Crunchy Vegan Tacos

My family ate these like it was their last meal. Here is what you will need...

2 Potatoes, Peeled and Chopped

1 1/2 Cups TVP (Textured Vegetable Protien)

1/4 Cup Vegan Cheese, (I used Follow Your Heart Motz)

2 Cups Chopped Spinach

1 Cup Chopped Mushrooms, I used Crimini

1/4 Cup Onion, I used Red because I like the sweetness (like me)

1/4 Cup Tomato Sauce

1/2 Packet of your favorite Taco Seasoning

12 Corn Tortillas

Olive Oil

Vegetable Oil

This is the brand of cheese I use. 100% Vegan, it melts very nicely and is GMO Free!!!

This is what TVP looks like... it also comes in smaller chunks.

Cook the Potatoes and onions with about 2-3 Tablespoons of Olive Oil for about 2-3 minutes.

Add the mushrooms... cook for about 2-3 minutes

Add the TVP and the Spinach... Combine well.

Add the Taco Seasoning

Add the Tomato Sauce...

Add water 1 Tablespoon at a time until the mixture is moist... but not running, you want it to stay together.

Add the cheese and turn burner off... mix well.

This is what the mixture should look like.

Steam your tortillas in a bag in the Microwave for about 2-3 minutes.

Scoop a good size portion of mixture into the tortilla...

Fold over.  Make all of them just like this and set aside.

Heat a little bit of the veggie oil (about 1/4 cup) and pan fry a couple at a time until nice and brown and crispy on the outside. Place on paper towels or kitchen towels if you don't like to waste paper (like me)

They are so delicious!!!! After I fry them up I open them up a bit and add some lettuce and hot sauce or salsa. Serve with some rice.

Also note that you can make these in advance a day or two before and just keep in fridge... just don't fry! You can also make these, do not fry and put in freezer bags and freeze.... the day you want to make some, just defrost and fry.  Very easy recipe and very good!!!