Deconstructed Vegan Tacos

We went to the states and found these corn tortilla rounds that were deliciously soft and gluten free. We just bought a new toaster oven and wanted to test it out. We put the rounds in with Daiya and set it to 400F for 20 minutes, which was a tad much, so 15 probably would have been just fine.

Who could resist making deconstructed tacos? Deconstructed is a fancy word for lazy in my books. I’m sure fancy chefs have actually made wonderful things using this term, but I clearly am not in this category.

Making tacos is easy as pie, except if it’s gluten free pie then it’s actually not easy at all.

Either way, here’s how I topped the tortilla and made it a freaking tasty taco.

– 2 cups of cooked lentils mixed with various spices to your liking: cumin, paprika, oregano, black pepper, turmeric, garlic powder/freshly minced, ketchup, mustard, rice vinegar, gluten free soy sauce and fresh lime juice
– Daiya (any flavour is fine)
– freshly mashed avocado
– chopped tomato
– chopped red/green pepper
– chopped cilantro

1-deconstrcuted tacos


I made a quick side salad:
– mixed greens,
– cucumbers
– diced tomatoes
– broccoli slaw (broccoli, carrots, purple cabbage)
– radish sliced
– lightly sprinkled with extra virgin olive oil and balsamic vinegar

Also, had some rice prepared, I prefer basmati and there you have it – delicious! I most likely will be making this for a few dinners in an row.


Happy eating!



Filed under gluten free, Meals, vegan

3 Responses to Deconstructed Vegan Tacos

  1. nice! we had tostadas for dinner tonight… which is sorta the same thing as your deconstructed taco (except I used flour tortillas). I love corn tortillas though, and reading your post put me in a taco mood!

  2. Pingback: Taco Twins! - Glue and Glitter

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