Friday, March 6, 2009

Vegan Recipe - Taco Seasoning

On Wednesday we talked about single use packets of spices and how it would be more earth-friendly to make up one's own spice blends. So ... I thought I'd share one of my favorite mixes with you. This blend comes pretty close to the commercial varieties ... without all the preservatives and packaging. I usually double or triple the recipe so that I have plenty on hand.

Taco Seasoning


1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1-1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Mix all ingredients together and store in an airtight container.

Here are a few ways to use it. Depending on how spicy you like your food, use a little or a lot:
  • Add to cooked beans and use as a filling for burritos. Add some shredded lettuce, tomatoes and vegan cheese for a filling meal.

  • Slice fresh tortillas into wedges, spray lightly with oil and bake until brown on both sides. Sprinkle taco seasoning on the warm chips for a spicy snack. (Note ... the spray will help the seasoning stick).

  • Sprinkle it on sliced tofu and fry. Once fried, slice the tofu into sticks and place them on a bed of fresh spring greens for a healthy, tasty taco salad.

  • Add to refried beans for a delicious dip.

  • Sprinkle onto Vegan Boca Burgers for a taco burger.

  • Use it to make a Vegan 7 Layer Dip/Salad.

  • Toss a little into soup for a "south of the border" flavor.

I hope you and your family enjoy this!!

As always ... I would love to hear from you!


  1. Sounds yummy! I like the idea of avoiding any additives by making your own mix.

  2. I agree with PlantBuddy; I like to avoid additives, so I'm going to make this mix. We Texans love spicy food. Thanks for sharing!

  3. Thanks for sharing this healthy, mouth-watering, gulit free feast.

    You are always a blessing to us.

    Be well.

  4. Yummy! I am going to have to try this one...

  5. I remember my wife-to-be making me a Boca Burger 12 years ago. Twas't pretty. Perhaps I'll give them another shot in the near future.

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  8. hello there! that receipe sounds wonderful, will definetely try it out!
    I was thinking last night that I am cutting out meat more and more often and was wondering if you could tell me some protein alternatives please? I've had a browse on the net for high protein foods but is there anything in particular?

  9. Vivienne, that's a great question ... and great that you're eating more meatless meals (the earth thanks you). :)

    There are a lot of meat substitutes in the stores. Usually they are located near the produce section. There are meatless burgers, hot dogs and even meatless hamburger which looks, tastes and acts like real hamburger. There are also tofu, seitan, textured vegetable protein (TVP) and tempeh ... which are all wonderful. All of the above are processed foods so I use them sparingly ... more as a treat. When I first became vegetarian, I ate a lot of these substitutes and ... gained weight. So, for me, they are a once in awhile treat.

    I use beans as my main protein source (they are also high in fiber). They are amazingly versatile ... I make bean burgers, mock "chicken salad" sandwiches, soups, salads and all kinds of things out of them. Here's one of my favorite recipes for beans:

    Protein is easier to get than most people think (and we actually need less of it than most people think) ... many vegetables contain protein. For example, mushrooms are a good source (love portobello "steaks"). And peas are another good source ... love them tossed into salads. Many dark greens also contain protein.

    Grains are another source of protein ... I like quinoa and brown rice. Pair them up with legumes and you get a nutritional powerhouse.

    Here's a site that will give you a lot of information:

    If one eats a variety of foods, protein doesn't seem to be a problem. I hope this helps!


  10. Sounds great, and better yet, we already have all those ingredients on hand. That has to be a first for a recipe!

    My Word Verification is "mixilize". I think I'll try and do that!

  11. wonderful thanks for your quick and ample reply! I was hoping not to have to get meat substitutes like the ones you mention. I do like Tofu, quorn etc but as you say they're rather rpocessed. Great tips about hte beans though, I had no idea they were high in protein! Now it makes sense why they are used so much in the macrobiotic diet.
    Any particular types of beans or all of them?

    Also, are nuts high in proteins or should I better stick to beans as a substitute?

  12. Vivienne ... yep ... nuts are also a good source of protein. They are, however, high in fat ... it's a "good" fat but ... fat is fat. There are some great recipes on the Internet for a "meatloaf" made with cashews. I add nuts (about a handful) to various dishes ... curries, stir fries, etc.

    I love all beans ... and they each have different health properties (in addition to protein). So I try to experiment with a variety. I do have a few staples, though ... chick peas (garbanzos), black beans, pintos, lentils and black eyed peas. Whenever I go to the farmer's market, I can't resist the bins of colorful beans ... I buy a little of each of them.

    A note on beans ... I love the flavor of beans cooked from "scratch" and the fact that I can control the ingredients. I typically keep a few cans of beans on hand for those times when I'm in a hurry, though. If you use canned, be sure to rinse them thoroughly ... they are loaded with salt.


  13. I "borrowed" this (and gave appropriate credit) on my latest blog for Vegan Taco Filling. THANK YOU! :-)