Veggie Patty Tacos

Looking for a tasty and new recipe to show to your friends and family? Try these delicious and healthy Veggie Patty Tacos and see for yourself how flavorful vegetarian tacos can be.

These Veggie Patty Tacos are made with quinoa veggie burgers, corn tortillas, creamy avocado and completed with a spicy and zesty chipotle sauce and crunchy slaw.

The slaw is made with colorful vegetables that are rich in vitamins and antioxidants like sliced cabbage, snap peas, carrots, red pepper, cauliflower florets, red onion, salt and black pepper.

The crunchy slaw paired with the flavorful veggie burgers on top of a corn tortilla come together to make a delicious and nutritional meal. These flavors meld to create a crunchy and savory experience with each bite.

Let's not forget to mention the chipotle sauce, which brings the entire recipe together, that combines lime juice, soymilk, salt, black pepper, garlic powder, paprika, Dijon mustard, chipotle peppers and vegetable oil. Remember to add as much sauce as like to your tacos. The sauce can even be used as a dip for tortilla chips.

These Veggie Patty Tacos are flavorful and easy to make. They’re perfect for anyone looking for a healthy vegetarian recipe that doesn’t sacrifice taste for more nutrition.  

Prep Time:  10  minutes |  Cook Time:  20 minutes |  Total Time:  30 minutes |  Servings:  4 (2 tacos per serving)

Ingredients:

Chipotle Sauce:

• 3 tablespoons lime juice
• 1/2 cup  Simply Nature  Original Organic Soymilk
• 1/4 teaspoon  Stonemill  Iodized Salt
• 1/4 teaspoon  Stonemill  Ground Black Pepper
• 1/4 teaspoon  Simply Nature  Organic Garlic Powder
• 1/4 teaspoon  Stonemill  Paprika
• 1/4 teaspoon  Burman's  Dijon Deli Mustard
• 1  Pueblo Lindo  Chipotle Peppers
• 6 tablespoons  Carlini  Vegetable Oil

Slaw:

• 1/2 cup thinly sliced cabbage
• 1/2 cup thinly sliced snap peas
• 1/2 cup thinly sliced carrots
• 1/2 cup thinly sliced red pepper
• 1/2 cup thinly sliced cauliflower florets
• 1/2 cup thinly sliced red onion
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste

Tacos:  

• 12 ounces  Earth Grown  Quinoa Crunch Veggie Burgers
• 8  Pueblo Lindo  White Corn Tortillas
• 1 avocado, sliced

Directions:

1. For the chipotle sauce: In a blender, combine all ingredients, except oil and pulse until smooth on lowest setting.   Slowly drizzle in oil until desired consistency is reached.
2. For the slaw: In a large bowl, combine vegetables. Add desired amount of sauce and season to taste with salt and pepper, toss to coat. Reserve.
3. Preheat oven to 450°.
4. Place patties and tortillas on a baking sheet and prepare according to packaging instructions.
5. Crumble patties or roughly chop and divide evenly among tortillas. Top with slaw and avocado.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen