Vegan Italian Tacos |EASY WFPB Taco Recipe

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Soo…. Italian Tacos.

I’m not quite sure what the idea behind these was. But they tasted AMAZING!

Honestly, it was a great deal of leftovers that went into this, and then I added in a jicama slaw just to add some brightness to these.

Some leftover tomato sauce, pesto, and some beans. Not too shabby!

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Italian Tacos

Cook and Prep Time: 35 minutes

Serves: 4-5

You Need

• Tortilla Shells
• ½ cup chopped Parsley, for garnish
• Classic Italian Marinara Sauce (see below)
• Pesto Sauce (see below)
• 2 cans Chickpeas, rinsed and drained
• 1 Yellow Onion, sliced
•  3-4 cloves Garlic, minced
• Salt, to taste
• Black Pepper, to taste
• Olive Oil or Vegetable Stock, for Sautéing

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Prepare the tomato sauce.
3. Prepare the pesto sauce.
4. Set a pan or skillet to medium heat.  Once hot, add garlic and onion.  Cook until onion is translucent, stirring occasionally, 4-5 minutes. 
5. Add chickpeas, and cook until warmed through, 2-3 minutes.  Then, add pesto sauce.  Toss to combine until warmed, 1-2 minutes more.
6. Toast the tortilla shells on an open flame, about 30 seconds per side.
7. Plate the tacos.  Layer the chickpeas, followed by the tomato sauce.  Garnish with chopped parsley.  Serve with slaw or chopped salad.  Enjoy!

Classic Italian Marinara Sauce (Canned Tomatoes Variety)

Cook and Prep Time: 35 minutes

Serves: 4 people

You Need

• 1 large can Whole Tomatoes, hand-crushed
• ½ – 1 cup Pasta Water
• 1 head Garlic, sliced
• 1 Yellow Onion, diced
• 1 tbsp. Olive Oil
• Salt, to taste
• Black Pepper, to taste
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• Red chili flakes, basil, parsley, other spices, as needed or for garnish

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Make the sauce.  Set a large pot to medium heat.  Once hot, add garlic and onion, stirring occasionally to avoid burning.  Cook until onion is translucent, about 4-5 minutes.
3. Add tomatoes, onion powder, and garlic powder.  Bring mixture to a boil, then cover and reduce heat to a simmer.  Allow sauce to cook for at least 20 minutes before serving, stirring occasionally. 
4. Add the reserved pasta water and stir to combine.  Season with salt and pepper as needed.  (For a richer sauce, you can allow the sauce to simmer for 2-3 hours, adding water if needed.)
5. Add 1 spoonful of sauce to the pasta and toss to combine.  Distribute pasta evenly among serving bowls.  Top with sauce.  Garnish with fresh chopped basil leaves.  Enjoy!

Homemade Pesto

Cook and Prep time: 5 minutes

You Need:

• 3 cups Basil, stems removed and roughly chopped (you can use other greens, like spinach, kale, and others in combination)
• 2 handfuls Pine Nuts, Almonds, or Walnuts
• ½ Lemon, juiced fresh
• ½ cup Olive Oil
• 3 cloves Garlic
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

1. Place the walnuts or pine nuts onto a pan with medium heat for five minutes or until browned, stirring frequently to avoid burning. 
2. Rinse produce.  Roughly chop the garlic and cut the lemon in half.
3. Add the nuts to a food processor, along with the basil, cup olive oil, garlic cloves, 1 half of squeezed lemon juice, salt (or to taste), black pepper (or to taste), red pepper flakes.  Blend until smooth and set aside until ready to use. Enjoy!