Vegan tacos have been getting attention lately. But the first vegan taco you might order isn’t its namesake. Instead, it’s the vegetable-based chickpea taco.
Maybe it’s the memory of a mother’s love. Maybe it’s the ease with which one can start cooking with very few words. Or maybe it’s simply that quinoa — a grain that, like corn, uses the process of ferment to produce flavor — has many incredible uses.
In fact, you can serve quinoa tacos for lunch, dinner, breakfast or dessert. They’re soothing, filling and not a bit messy — the least you can do is make them easy.
Another way to use quinoa is in small, easy, easily poached or poached-broth-free vegan fritters, like these from Simply Baked Recipes.
Or in dehydrated quinoa and zucchini chips.
If you happen to find yourself craving eggs on a chilly, damp night, just slap on a whole quinoa flatbread. Or put quinoa noodles in a coconut milk broth, like in Dashi-Nutritious Vietnamese Egg Noodles.
Which brings us to this most sublime of delicious guacamole-derived trifecta: the veggie- and bean-based vegan guacamole. Once paired with slow-cooking crispy tempeh, or sweetened with creamy pomegranate molasses, this classic dish not only tastes good, it grows on you.
It’s a little bit crazy in a great way.