Vegan Taquitos with Cauliflower and Mushroom

I don’t mean to belabor the point, but we like vegan tacos. We like them so much that we decided to try their miniature, tubular cousins: vegan taquitos. Let’s be honest: they’re basically still just tacos, but they’re so much cuter, and the name is adorable!

Children’s Food, Thy Name Should Be Vegan Taquitos

We thought the kids would really like these, because they’re easy to eat with their hands and they’re kid-sized. But Watson and Vivi each only took a small bite or two before deciding they weren’t for them. I think the mix may have wound up just a touch too spicy for Vivi, and Watson just took his obligatory chomp straight out of the side to satisfy us that he’d tried them at all. But Jocelyn and I went back for seconds, and she’s having the rest for lunch today!

Vegan taquitos with our porch, in need of a paint job, in the background

Ingredients:

Taquitos:

1 head cauliflower
1 pkg mushrooms
3 sundried tomatoes packed in oil plus 1 tbls of that oil
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1/2 tsp salt
Corn tortillas

Bean Dip:

1 15-oz can black beans, boiled and drained
1 large tomato
Juice of 1 lime
Salt, garlic powder, cumin, and chili powder to taste

Directions:

Preheat oven to 425° F. Place the cauliflower and sun dried tomatoes in a food processor and chop into small bits with about the consistency of rice. Meanwhile, sautée the mushrooms in the tomato oil. Once browned and no longer giving out liquid, add the cauliflower rice, tomatoes, and spices. Sautée until dry and a little browned in places.

Wrap the tortillas in damp paper towels and microwave for 1 minute to soften. Place a spoon full of the filling on the Tortilla, wrap, and place Seam side down on baking tray. Bake for about 20 minutes, or until crisp and brown.

While the taquitos are baking, put all of the bean dip ingredients in a food processor and blitz until well-combined. Fine tune the spices to your tastes. Serve all together.

Healthy Meal Prep – Mix & Match Lunch Salads

Here at Our Chaotic Kitchen, we’re all about healthy meal prep ideas. When we’re doing our weekly meal prep, we prioritize vegan recipes, since we’re all about those vegetables. We also like to keep things gluten-free if possible. Nobody in our family has gluten sensitivity or intolerance, but we want to be inclusive to those who do. Finally, we want to do what we can to make our weekly meal prep as easy as possible.

Healthy Meal Prep: The Foundation of a Healthy Week

This week we got a surplus of greens from Hungry Harvest*, so we knew we’d have to make ourselves some salads. We wanted to make sure we stayed within our healthy meal prep guidelines, but we also wanted to find a way to not eat the same exact thing every day. This mix-and-match solution was easy and fun!

*The link above is a referral link. If you click it and order, you and we each get $5 off our next order, so everybody wins!

The base of each salad is the same: diced cucumber, diced cubanelle pepper, shredded hearts of romaine, and sliced grape tomatoes. Cucumbers and peppers sit at the bottom of each quart jar, so the lettuce doesn’t get soggy. The tomatoes get their own quarter pint jars. Each salad then gets a topping and dressing of its very own! We decided this week to make two different types of salads.

A good supply of mason jars is the cornerstone of healthy meal prep

Falafel and Beet Hummus Salad

We had some leftover beet hummus in the fridge, so we used the rest of it as a dressing. We’ve written before about our love of easy falafel patties, and they seemed like just the right thing to spruce up this salad. The result is a beautiful, vibrant salad full of Middle Eastern flavor. Here’s a quick recipe for easy falafel patties using chickpea flour.

Ingredients:

1 cup chickpea flour
3/4 cup water
Juice of 1/2 lemon
1/4 Tsp baking soda
I Tbsp ras al hanout
1 Tsp cumin
1/2 Tsp salt

Directions:

Mix all of the ingredients together into a thick batter. Heat some olive oil on medium high heat. Once hot, place heaping tablespoon-sized dollops of batter into the oil. Fry evenly on both sides, about 3-4 minutes per side, until golden brown.

Taquito Filling and Black Bean Dressing Salad

We made taquitos this weekend for some tasty lunches this week (recipe to follow!), and we had some leftover filling. The filling was made from cauliflower rice, mushrooms, sun-dried tomatoes, and taco spices. It made an ideal topping for a Mexican-inspired salad! We used the black bean dip that we made to go with the taquitos as a base for the dressing.

Healthy Meal Prep Can Be Easy Meal Prep

The important thing here is that we didn’t have to go far out of our way to make delicious, healthy salads for the week. We just made smart use of foods we already had around. Maybe you don’t like hummus or black bean dip or falafel. That’s fine! Sometimes keeping things healthy is all about keeping them easy, so that we have less excuse to slip up. So go ahead and use whatever leftovers you’ve got in your fridge to make a lunch salad more fun!

A Surfeit of Sauces

We, like you, eat food. Sometimes that food needs a little accompaniment to spruce it up. We can’t just eat plain pasta, right? Who does that? Here, then, are three of our favorite healthy vegan sauces/spreads.

Kale Pesto

We used this vegan pesto to top our tofu and chickpea flour pasta the other night, and it was great. Sometimes Hungry Harvest gives us more kale than we know what to do with, and this is a nice healthy way to use up a good little bit of it.


Ingredients:

1 avocado
1 1/2 cup kale, shredded
2 Tbsp nutritional yeast
1 clove garlic
Salt to taste
3 Tbsp olive oil

Directions:

Blitz avocado, kale, nutritional yeast, garlic, and salt in the food processor until well combined. Then drizzle olive oil in very slowly while the food processor is running until it is all incorporated and the texture is, you know, pesto texture.

White Bean Caesar Dip

This dip tastes like you’re eating a bowl of Caesar dressing, which feels super decadent. But it’s vegan and super healthy, so you can do it without the guilt you normally feel when you chug a bottle of Newman’s Own. I mean, wait. I don’t do that. Who does that? Never mind.


Ingredients:

2/3 cup dried white beans (normally I’m all about canned beans to save time, but these were on sale at Target…used canned if you didn’t go crazy and buy 10 bags of dried beans)
2 Tbsp capers
1 Tbsp olive oil
2 Tsp vegan Worcestershire sauce
2 Tsp nutritional yeast
Salt to taste
Water to reach desired consistency

Directions:

Boil a medium saucepan of water and add the beans. Cook until they are soft. You know what beans are supposed to be like. Drain and place in a food processor. Add capers, olive oil, Worcestershire sauce, nutritional yeast, and salt. Blitz until everything is well combined. Slowly add water and process more, stopping when the dip has your preferred consistency.

Smoky Almond Butter Sauce

Nut butters are the unsung heroes of the healthy vegan sauce game. If I’m going into sauce battle, I want nut butters in my sauce army. Even if we lose the sauce war, we lose it fighting the good healthy fight. This metaphor may have gotten away from me.


Ingredients:

1/2 cup smoked almond butter (if you can’t find smoked almond butter, just put some smoked salt in your regular almond butter)
Juice of one grapefruit
1 Tbsp tamari (or soy sauce)

Directions:

Put all of these things in a food processor. That’s it. Put it on burgers, bowls, salads, whatever you feel like.