Meatless Monday

Maybe you haven’t decided to go vegan, or vegetarian, but every now and then you need a little something to offset all that bacon, right? If you have been reading along with me for any amount of time then you know that one of my goals this year was to incorporate more vegan meals into my family’s diet. In the spirit of Meatless Monday, I thought I would share one of my own recipes. This also happens to be what’s for dinner.

I should also add that as a previous Another Week In Photo’s post mentioned, my family really enjoyed this. S, the man of the house, was very distraught at my removing meat from one of his favorite meals. He told me not to do it again, that it wouldn’t work, or be a good substitute. Until he took his first bite. Then he agreed it was good, and we could even have it again. (hence it being for dinner and all)

Eggplant Tacos
Ingredients

  • 2 tbsp olive oil
  • 1 eggplant cut up into 1/2″ cubes
  • 2-3 tbsp onion based on your tastes
  • 2 cloves garlic chopped or minced
  • 1/2 jalapeno or 1/4 green pepper diced
  • 1 15 oz can of black beans 
  • 1 packet of your favorite taco seasoning approx 4 tbsp or 1.25oz
  • 1 tomato chopped into 1/2″cubes
  • 1 ripe avocado sliced thin
  • cilantro for garnish
  • taco shells, or wraps


Directions
  1. Chop eggplant into 1/2″ cubes salt and place into a colander for 30 mins to an hour. Rinse with cold water before use.
  2. Heat oil on medium high heat, saute’ pepper, onions, and garlic until just soft and slightly translucent.
  3. Add eggplant and cook for 8-10 minutes until tender. 
  4. Add black beans, chopped tomato, and taco seasoning, cook until warm throughout.
  5. Serve warm in either shells, or a wrap, topped with avocado. Add a side salad and enjoy!

Just a tip, this mixture should not be liquidy or runny. If the tomato’s are over cooked this may happen, just heat on high to cook liquid off.

There you have it. Not only will you have consumed a Meatless Monday meal, but it is also vegan with out even trying.

Gwen
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