Fridge Finds: Spur-of-the moment vegan tacos

I really didn’t know what I wanted for dinner. All I knew was I wanted something different! I opened the fridge and found mushrooms, sweet onions, tomatoes, lettuce, garbanzo bean burger batter and taco shells. So I made Vegan Tacos! They were YUMMY!


Vegan Tacos


1/2 cup garbanzo bean burger batter
2 taco shells
1/3 cup chopped onions (I used sweet).
1/3 chopped mushrooms
green leaf lettuce
homemade taco seasoning (to taste)
nonstick cooking spray (I used grapeseed).
Prepared taco sauce (I used some from a taco dinner kit).


  1. Saute onions and mushrooms on one side of your skillet and sprinkle with taco seasoning. Cook in cooking spray until slightly wilted.
  2. Meanwhile form the garbanzo bean burger batter into a patty, sprinkle with taco seasoning and cook in cooking spray on the other side of the skillet for 3-5 minutes on each side or until cooked through.
  3. Heat taco shells in a warm oven.
  4. Scoop onions and mushroom into the bottom of the shells.
  5. Cut the burger in half and place each piece into a shell.
  6. Lightly drizzle prepared taco sauce.
  7. Add lettuce and tomatoes.


P.S. Vegan cheese or nutritional yeast can be added to the tacos, but these tacos were bursting with flavor, so I didn’t miss the cheese.



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