Vegan Crockpot Tacos

Since I’m currently 36 weeks + 3 days pregnant I’m in major nesting mode between cleaning, organizing and cooking I’m trying to do everything I can to get ready for baby.  This includes some make ahead meals.  Now I certainly do not intend for these to last another month, but it does means I will be testing recipes that are quick, easy and can be made ahead prior to baby’s arrival.  It also means finding very simple recipes that my hubby can easily re-produce while I’m in resting, healing and taking care of baby mode.

So in an attempt to find a few more creative ideas I went to Pinterest and found a really tasty looking mexican quinoa crockpot recipe and thought I would give it a try. I stumbled across this really fantastic blog, Chelsea’s Messy Apron.  I wanted to give her tacos a try but of course add my own spin on them but it was a great base and thought starter for me.  She also has beautiful food pics which I always appreciate!

Super easy just throw everything in the crockpot.  PRep time is minimal and really easy.

Ingredients:

  • 1 1/2 cups quinoa
  • 1 cup vegetable stock
  • 1 cup water
  • 2 tomatoes diced
  • 1 can organic corn
  • 1 tbsp Spiceologist Chili Margarita Lime Seasoning
  • 1 tsp avocado oil
  • 1 tbsp taco seasoning
  • 2 tbsp sriracha
  • 1/2 can enchilada sauce
  • 1 chopped jalapeno pepper (with seeds removed to take out the spice)
  • 1 fresh squeezed lime (1/2 for crockpot mixture and 1/2 for garnish when serving)

Instructions:

  1. In a large crockpot add the all the ingredients above. Make sure to rinse the beans, corn and quinoa prior to adding to the crockpot.
  2. Stir. Cover and cook on high for 2.5 – 3 hours.  Make sure to check this as all crockpots cook at different speed and temps.  You may want to add more time if needed.
  3. When quinoa is fully cooked serve on tortillas or alone.  I made paleo tortillas the other day and they are a huge hit with my hubby and I so we will probably use these rather than buying tortillas.  Link to the recipe here
  4. Lasty, garnish with your favorite toppings.   I love garnishing with avocado and fresh squeezed lime.

IMG_2406.JPG

Can’t Beet this veggie burger!

If you love veggie burgers like I do then you are constantly on the hunt for the next best, freshly created burger.  If not, you opt to create you own.  The thing about great veggie burgers is they are mushy, messy and typically very hard to maintain in burger form which is ironic they are called a burger.  However, the point is that these delicious variations take some prep time and its certainly not something you want to make on a Monday night after work for dinner.  This is more of a weekend project where you have time, are ready to make a mess and stock up for the weeks ahead.

The wonderful things about pepping these burgers is you can freeze them and save them for months.  I have a constant stock in my freezer to take out at any given time.  I like to always have something available for a very quick meal on the go or a late dinner after a long day.  The other great thing is they are filled with so many veggies and beans they literally provide all of the essential nutrients and macros in one patty that you would need to create for an entire meal.  It makes it easy to everything at once on the go!  Now, who can resist making these after hearing that?  I mean, there’s no downside except the prep!

cooked burgers.PNGburger.PNG

These veggie burgers are also gluten free, vegan and all freaking natural just the way I like them!  Now, get ready to make you kitchen and hands a mess!  Have fun!!

  • 3 medium roasted red beets
  • 1 large roasted parsnip
  • 4 roasted Jerusalem artichokes
  • 2 large roasted carrots
  • 2 cups chopped kale
  • 1/2 cup kidney beans
  • 3/4 cup brown rice cooked
  • 1 medium yellow onion
  • 3-4 cloves garlic
  • 1/2 cup old fashioned oats
  • 1/4 cup chickpea flour
  • 2 cans black beans
  • 1-2 tsp paprika
  • 1 tbsp olive oil
  • 2 tsp brown mustard
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp Spiceologist Greek Freak
  • 1 tbsp apple cider vinegar
  • 1 large egg
  • sea salt
  • black pepper

First, roast the beets, carrots, parsnips & artichokes at 400 degrees for 50-60 minutes.  Set aside and cool.

Meanwhile, bring approx 2 cups of water to a boil and add brown rice.   Set aside and let drain and cool.

Begin sauteing garlic, onions and kale with olive oil.  this shold soften the onions and kale but shouldn’t be charred just golden brown.

Peel and chop the roasted veggies and set aside.

Drain and rinse the beans.

Add all of the veggies, oats and beans to the food processor.  You may have to process half the mix and then the second half.  Once you have processed lightly for about 5-10 seconds then combine in large bowl.  Add the brown rice, spices, egg & flour.

Heat a large pan with a generous amount of olive oil.  form mix into patties the size of your palm.  They  will more look like balls but that’s ok!  They don’t form right way and take a minute to simmer in the olive oil to form and brown.  Let simmer on each side for approx 5-8 minutes.  Make sure both sides are brown/charred and carefully continue flipping until the patties have hardened enough to remove from the pan.

Once you remove from pan, move immediately to parchment paper to cool.  Let set for approx 5-10 minutes and they are ready to eat!  If you are planning to store them, let cool for 30-45 min before packaging.  I like to keep them in the freezer and heat in the microwave whenever needed.

I hope you enjoy!!!  Until next time, I’d love to hear feedback or tag me in your pictures if you try the recipe @AngieRHart1 on Instagram!!