Vegan Tacos with Walnut and Air Fried Vegetables

I belong to a plant based group whose members prefer oil free recipes.  I converted a recipe from this site into an oil free one by air frying the vegetables and mushrooms instead of frying them with olive oil.

This recipe is flexible and you can use any vegetables you have instead of the ones I used. I for one substituted mushrooms for the eggplant used in the original recipe.

Instead of using store bought taco seasoning, I added the spices found in it. You avoid the preservatives in the commercial one and adjust what and how much spices you add. I also added soy sauce for more umami flavor.

The walnuts give the filling a meaty texture. It feels good to bite into them since they add to the flavor and whole experience of eating a "meaty" meatless taco.

I ate the tacos with a side of cooked rice and black beans straight from a can. Wow!

Vegan Tacos with Walnut and Air Fried Vegetables

Adapted from this recipe

Filling

1 bell pepper, diced
1 zucchini, diced
8 oz sliced button mushrooms
1\2 cup walnuts, chopped
1 can diced tomatoes with green chilies (Rotel brand for example)
2 tsps each chili pepper, garlic powder, onion powder
1 tsp each cumin, sugar
1\4 cup water or vegetable broth
2 tsp soy sauce
Salt and pepper to taste

Air fry the zucchini and green pepper for 15 minutes at 360 degrees Fahrenheit.

Air fry the mushrooms at 360 degree Fahrenheit for 12 minutes.

Mix the air fried vegetables with the rest of the ingredients in a skillet and heat through.

Tacos

8 taco shells
1 cup shredded iceberg lettuce
Filling

Place the filling into the taco shell. Add the lettuce on top.

Serve with the following as sides or with the tacos

Salsa
Cooked rice
Black beans from a can