Nobody knew they were vegetarian tacos! I’m not being paid to shill Lightlife soy protein crumbles, but they 100% should pay me to shill, because I am 100% shilling for them. Their product is awesome, I love it, I think it’s delicious even though I generally don’t care for fake meat and MY KIDS EAT IT.

Vegetarian baked tacos with lots of hidden veggies and plant based protein crumbles.

Baked tacos are fantastic. More than the sum of their parts, you know? Something magical and transformative happens when you bake tacos in the oven.

Print Recipe

Vegetarian Baked Tacos

Prep Time20

Cook Time15

Servings: 4

Calories: 342kcal

Ingredients

8 crunchy taco shells
1 tablespoon olive oil
1 summer squash (chopped into ½-inch cubes)
1 cup chopped red onion
2 garlic cloves (minced)
8 ounces plant-based fake meat crumbles
¼ teaspoon cumin powder
½ teaspoon chili powder
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 roma tomatoes (chopped)
4 ounces shredded cheddar cheese
½ cup Greek yogurt
½ cup chunky salsa

Instructions

Preheat the oven to and 400 °F lightly spray an 8×8-inch casserole dish with nonstick spray.
Heat the oil in a large skillet over medium heat. Cook the summer squash, onion and garlic until the onion turns soft and translucent and the squash is soft.
Add the soy crumbles, cumin, paprika, salt, pepper and chopped tomatoes. Bring the mixture to a simmer, put the lid on, and simmer for a few minutes until the tomatoes have softened.
Arrange the taco shells in the baking dish. Spoon the taco filling into each taco shell and evenly sprinkle the cheese on top.
Bake for about 15 minutes, until the cheese is melted and the taco shells have lightly browned.
Top salsa and a dollop of Greek yogurt.