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Vegan Taco Stuffed Bell Peppers

Submitted by AfroVegan Society
Prep Time: 35 minutes
Makes: 4 Stuffed Peppers
 
Ingredients:

2 large bell peppers, cut in half vertically, stemmed, and seeded

1 package Loma Linda Taco Filling

1 cup cooked quinoa or grain of choice

1 cup chopped kale or spinach

2 tomatoes, diced

1 medium onion diced

1 tsp garlic powder

1 tsp chili powder

1 tsp dried parsley

1/2 tsp dried oregano

1/2 cup shredded vegan cheese of choice

sea salt to taste

1 Tbsp vegetable oil of choice, optional *can be substituted with water or vegetable broth*

Chopped herbs and diced avocado, optional garnish

Preparation

Preheat oven to 400 degrees F.

Heat a large pan over medium high heat. Add oil (or water or broth) and onions and sauté for 2-3 minutes until onions start to become tender.

Add Loma Linda Taco filling and all seasonings, and continue to sauté for another 2-3 minutes until sizzling.

Add …

Taco Crunch Wrap with Loma Linda Taco Filling

Skip the drive-thru!  This taco crunch wrap made with Loma Linda Taco Filling is much healthier than the fast food version, it’s just as quick and even more tasty!  

 

SERVINGS: Makes 4 servings.

 

INGREDIENTS:

2 packs Loma Linda Taco Filling 

8 large flour tortillas

2 cup shredded plant-based cheese

4 tostada shells

1 cup plant-based sour cream

2 cups shredded lettuce

1 cup chopped tomatoes

1 tablespoon, cooking oil of choice

 

DIRECTIONS:

Stack 4 tortillas.  Place a tostada shell in the center and with a knife, trace around the tostada, cutting 4 smaller flour tortilla rounds.  Add ½ package of Loma Linda taco filling to the center of the remaining 4 tortillas, leaving a border for folding.  Sprinkle with ¼ cup cheese then place tostada on top.  Then, add ¼ cup sour cream, ½ cup lettuce, and ¼ cup cheese.  Place the smaller flour tortillas on top and fold the edges of the large tortilla toward the center, creating pleats.  In …