You’re not going to want to wait until Taco Tuesday to cook this easy-to-make Three Layer Tacos with Kale Slaw recipe from The High Protein Vegan Cookbook by Ginny Kay McMeans. They’re loaded with beans, marinated tofu, and spicy kale slaw.
If you’ve been vegan for longer than ten seconds, you’ve encountered the pesky protein question. For some reason, most of us grow up thinking that protein only comes from meat. Of course, that couldn’t be further from the truth, as protein can be found in great abundance in the plant world, including beans, grains, and yes, vegetables.
In her new book The High Protein Vegan Cookbook, Ginny Kay McMeans not only explains a where vegans get their protein, she also explains how to build muscle, how to lose weight, and what the best foods to eat to achieve a strong, healthy body. Ginny dispels protein myths, and clarifies how much of it we actually need – which isn’t as much as most people think! She gives the lowdown on tofu, tempeh, and seitan, too. She’s also included a handy chart with common foods and how much protein a serving size contains.
And of course, there are recipes. The High Protein Vegan Cookbook contains 125 mouthwatering recipes for high-protein meals. These dishes will take you from breakfast all the way through to dinner, with snacks, appetizers, salads, soups, and sandwiches included. You’ll find such scrumptious recipes as Black Bean Tempeh Nachos with Cashew Cheese, Southwest Scramble Breakfast Burrito, Portobello Mushroom Gyro, and Slow Cooker Seitan Bourguignon. These recipes are all made with whole-food ingredients that can easily be found in just about any grocery store. There isn’t a speck of protein powder in sight!
Ginny has also included a chapter dedicated to making seitan, and it’s much easier to do than you might think. In no time at all, you’ll be cooking up Slow Cooker Maple Breakfast links, Steamed Seitan Smoky Nuggets, and Pressure Cooker Thai Nuggets.
- Power-Up Appetizers
- Breakfast Power
- Lunch Bowls, Chilies, and Sandwiches
- Portable Snacks
- Protein-Packed Dinners
- Let’s Make Seitan
When I get new cookbooks, the first recipes that I gravitate towards are mac and cheese and tacos (or mac and cheese tacos!). So, the first recipe that I made from The High Protein Vegan Cookbook was Three Layer Tacos with Kale Slaw. The three layers are marinated tofu, beans and onions, and spicy kale slaw.
The components in these flavorful tacos come together quickly.
- First, you toss cubed tofu together with taco seasoning and tamari.
- Then you mix together pinto beans, diced onion, diced tomatoes, and a few seasonings.
- Next, you make the spicy kale slaw by mixing together kale, cabbage, carrots, dairy-free mayo, along with a chipotle pepper, lime juice, and maple syrup.
- Then you assemble the tacos by layering the tofu, beans, and kale slaw into tortillas.
Easy-peasy! There’s no cooking involved. These tacos are great for lunch, and they make an easy dinner for busy weeknights, too.
Whether you’re a new vegan and want to make sure you’re getting enough nutrients in your diet or you’re a seasoned vegan looking for some new recipes to add to your collection, The High Protein Vegan Cookbook is for you!
Other recipes from The High Protein Vegan Cookbook include:
- Fried Tofu with Hoisin and Peanut Sauce Noodles
- Vegan Peanut Butter Bars
- Lemon Strawberry Protein Muffins
- Chickpea Salad Crostini
- Amazing Lentil Energy Balls
- A Touch of the Tropics Rice Bowl
Three Layer Tacos with Kale Slaw
- 1 tablespoon taco seasoning
- 3 tablespoons tamari
- 8 ounces extra-firm tofu, drained, pressed, and cut into ½-inch chunks
- 1 15-ounce can pinto beans, drained and rinsed
- ¼ cup finely diced white onion
- 2 Roma tomatoes, finely diced
- ½ teaspoon salt
- Pinch of ground black pepper
- 1 teaspoon chopped parsley
- 1 cup de-stemmed and coarsely chopped kale
- 1 tablespoon lemon juice
- 1 cup thinly sliced purple cabbage
- 1 cup thinly sliced green cabbage
- ¼ cup shredded carrots
- 2 tablespoons dairy-free mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1 chipotle pepper in adobo sauce, chopped finely
- 6 taco shells
- Mix the taco seasoning and tamari in a small bowl. Set aside.
- Add the tofu to the tamari mix and toss. Marinate while working on the bean mixture and slaw.
- Add the beans, onion, tomatoes, salt, pepper, and parsley to a small bowl. Toss and set aside to meld.
- Add the kale to a medium bowl and add the lemon juice. Massage the kale with your hands to soften it up. Add both cabbages, the carrots, mayonnaise, lime juice, maple syrup, and chili in adobo sauce. Mix well.
- Assemble the tacos by layering the shells with the bean mixture, tofu, and finally the slaw.
- Boot Kickin’ BBQ Cauliflower Tacos from Great Vegan BBQ Without a Grill by Linda & Alex Meyer
- Buffalo Chickpea Tacos from Vegan Richa’s Everyday Kitchen by Richa Hingle
- Mighty Migas from The Taco Cleanse by Wes Allison and Stephanie Bogdanich and Molly R. Frisinger and Jessica Morris
- Unicorn Tacos from The Great Vegan Protein Book by Celine Steen and Tamsin Noyes