Vegan Tacos made with brown rice, Brussels sprouts and pomegranate. Healthy, Quick lunch or dinner recipe. Jump to Recipe Print Recipe

Looking for Quick Dinner Ideas? Then make these Mexican Taco Recipe. Vegan Tacos made with Pomegranate, Brussels Sprouts and Wild Rice. Vegan dinner

Did you know that pomegranates make for a very delicious ingredient in vegan tacos? That automatically makes you a foodie in my book!

I love adding pomegranates to my recipes because they are pleasing to the eye and the taste buds.

This recipe came about because I wanted to make tacos that tasted great without cheese. Mexican taco recipes always call for cheese and that puts off some vegans. Vegan cheese is great, but not popular with many vegans I know.

The tacos make for a very healthy snack and also works great when you are looking for quick dinner ideas. Brussels sprouts can be roasting in the oven while you make the Wild rice.

They can be done in than 20 minutes. Put them into taco shells. Top them with pomegranate and apple salsa!

Or, put the whole thing into a homemade taco bowl.

Voila! You have a meatless meal in less than 30 minutes. I think vegan recipes, especially the dinner recipes are very easy to make. Sometimes I think that they are easier than making vegetarian recipes.

If you have leftover pomegranate, put them into a colorful mung beans salad.

There is no cheese used in the vegan recipes and that saves so much time.

Shredding cheese is one of my least favorite tasks. I can shredded cheese all day, but, don’t ask me to shred it. I tend to make it harder for myself because I always buy block cheese.

Stop me as I go off on a tangent about using block cheese over pre-shredded cheese. I can talk about it for hours. Freshly shredded cheese tastes so much better than store bought shredded cheese.

That is all I will say for now.

What is your favorite way to use Pomegranates?

How To Make Vegan Tacos Recipe

