Dennis went to visit his family in Oklahoma over the weekend, and I had work to do so I stayed home. Rather than facing the possibility of becoming a shut-in for three days, I planned a taco party potluck with my MeetUp group Montclair Vegans. It was a small gathering, but there was a lot of good food and we a lot fun. When I scheduled it for Saturday, I didn’t realize that Friday was National Taco Day, but perhaps I was picking up on the collective unconscious taco vibe. When I’ve mentioned tacos to omnivores in the past, I’ve seen quizzical looks on their faces and gotten questions about what type of filling a vegan would put in a taco, since so many people think it’s all about ground beef. The truth is that when you take meat out of the equation, there are so many delicious taco possibilities.
I made Asparagus & Mushroom Tacos with Cilantro Mayonnaise. The recipe is from Allyson Kramer’s Great Gluten-Free Vegan Eats, and it’s one I’ve made several times before.
I chopped up lettuce, tomatoes and olives, to make sure there were plenty of veggie toppings for our tacos.
I also made a big bowl of 5-Layer Dip, which is always a bit hit at gatherings.
My second plate consisted of Jenna‘s Soy Lime Seitan Tacos and some salad. I think I paced myself well when eating, but I was totally stuffed by the end of the meal. I told Jenna that I felt “Portland full“, and she knew exactly what I was talking about.
What’s your favorite taco filling?
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