HEALTHY VEGAN TACO RECIPE

1 / SEPTEMBER / 2021
SHEREE'S HEALTH DIARIES

There were so many requests for this on my instagram, I just had to share this recipe with you! (Btw… I am not vegan, but I love this recipe as a meat free meal, and it keeps my partner – who is vegetarian – very happy).

Unlike a lot of the vegan recipes I see on line, this one is actually PACKED full of protein! For people who are vegetarian or vegan it can be really hard to find protein rich sources of food.  

In fact one of the most common things I see people deficient in when they follow a vegan or vegetarian diet is B12, folate, iron and a lack of protein to help balance their hormones and rebuild their bodies! 

Whilst chickpeas, lentils, legumes, nuts and seeds contain protein… it is a fraction of what people actually need. Did you know we should be aiming for roughly 25g of protein per meal (as a female – this varies greatly depending on exercise, health etc). 

But, do you eat anywhere close to that quantity? There is only 9g protein per 100g of lentils, so you’d have to eat almost 300g of lentils just to get your protein hit for your lunch. Now I dunno about you, but that’s far too many lentils in one sitting for me (or my gut). 

So, in this recipe I’ve used @sunfedmeats chicken free chicken for a wicked protein punch! This is a fantastic vegan alternative that not only has over 25g of protein per serve, but has added B12, folate and iron to support your overall health (and hormones). 

I’ve also used a vegan mayo (but you’re welcome to use a regular one if you aren’t vegan), and you can add vegan cheese. Check out the recipe below: 

INGREDIENTS: (MAKES 3 TACOS)

–  100g Sunfed Meats chicken free chicken 

–  ½ packet of Farrah’s taco seasoning (or other taco spice mix alternative) 

–  1 handful precut bag of coleslaw (not dressed)

–  3 tbsp. Ceres Organics vegan mayonnaise  

–  3 x Tio Pablo corn tortillas 

–  3 x small vine tomatoes 

–  3 tbsp. Seasons Gourmet red pepper and cashew dip 

–  2 tbsp. olive oil  

METHOD

  1. Defrost the chicken free chicken and pull apart into tiny pieces ‘pulled chicken’ kind of look

  2. On a low – medium heat, add 1 tbsp. olive oil to a frying pan, wait until it heats up a little and then add in your chicken free chicken

  3. Add in the next tbsp. of olive oil on top of the chicken free chicken, and mix through well (this will help the seasoning stick and absorb better)

  4. Add the taco seasoning and mix thoroughly coating all of the chicken free chicken, then leave to simmer for 1 – 3 minutes (it doesn’t take long)

  5. Spread the red pepper and cashew dip on the tortillas whilst waiting

  6. Then once the chicken free chicken is done, add to the tortillas, top with sliced tomatoes, coleslaw and vegan mayo

  7. Enjoy!

If you do make this, be sure to tag me on social media @strengthen.heal.nourish and let me know what topping creations you come up with, I am always looking for more inspo! 

ENJOY!

Yours in Health,
Sheree xo 

SHEREE BEAUMONT

Holistic Nutritionist, Personal Trainer & Wellness Coach I empower women like you to transform their lives, understand their bodies and feel their best from the inside out!

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