A great taco recipe with Smart Ground:

1 red onion, chopped

1 package Smart Ground Mexican Style

1 can vegan refried black beans

1 red/yellow/orange pepper (depending on preference)

1 package vegan taco seasoning

Saute the red onion in about 1 tsp of extra virgin olive oil until soft (about 3 min on med heat). Add the veggie grounds, breaking apart and combining with the onion. Let saute until heated through. Add the refried black beans and the pepper. Heat until the pepper is a little tender, about 4 min. Then add taco seasoning and about 1/2 c of water. Cover the pan and let saute for 8 minutes.

This recipe is great with white corn tortillas that have been fried on the stove. The beans give the veggie grounds more of a texture that I like. I've made several variations of this recipe and each turned out great. My favorite toppings are tomato, romaine lettuce and avocado. I've also made then with jalapenos, Toffuti sour cream, and salsa.

I love veggie grounds. I have also made stuffed peppers and lasagna (with regular veggie grounds) and they turned out awesome!

Were gluten free, so a lot of meat substitutes we cant have! I take a portabello , slice very thin, and throw it in my cast iron skillet with taco seasoning and coconut oil! add bell peppers and onions & cook slow ! then we put them in taco shells, iceberg, pico de gallo, and our special taco sauce( veganese, lime,cilantro in the blender) YUM!!! my 5 year old LOVES this meal!!!!

This vegan taco recipe is amazing!!!! I just went to Whole foods and got the smart ground mexican style meat and now I want to try all of the other kinds!

I just made these - as tacos, as tortilla roll ups and as individual bites at a party. I LOVE barbacoa!

http://tofutoyoutoo.blogspot.com/2011/07/portobello-barbacoa-and-smokey-queso.html

I made these for dinner over the weekend. They were a big hit with my family!

Let me tell you about these enchilladas I make! Stuff wheat tortillas with mashed sweet potatoes, black beans and vegan cheeses. Roll up and top with pureed green chilies and cilantro. Bake and serve. You would think it would be a weirdo combo but it's not!

And tacos would absolutely not be complete without chile (preferably the NM Hatch chile) or if need be, hot sauce.

I'm not a big fan of faux meats so when I make tacos I use beans, veggies or lentils. My family's favorite are lentil tacos (even my omni hubby loves them!)

Recipe:

http://vegetarianwhohatestofu.blogspot.com/2011/02/lentil-tacos.html

I use Bob's Mill TVP with whatever vegan taco mix I can find. I put on a mix of Daiya mozerella and cheddar cheese so it melts on the hot tvp. I prefer hard shells with lettuce (or some kind of green. I really don't care which). Sometimes I'll add tomatoes and hot sauce. But the TVP with vegan taco mix is so good that I'll just eat it with tortilla chips, or mix it with avocado and eat it with tortilla chips. mmmmm

I melt daiya "cheese" on a soft tortilla and then smother it in hot salsa and grilled veggies.

I have a yummy recipe for tempeh taco filling ... just grate the tempeh with a cheese grater then make a taco sauce with tomato paste, onion powder, garlic powder, chili powder and oregano ... YUMMY!

I love making tempeh tacos! I crumble up the tempeh and brown in a little olive oil, then I add Bearitos taco seasoning. It is absolutely delicious, and a lot of my omni-friends love it as well!

I use crumbled tempeh to make a "meat" sauce as well in pasta dishes. I saute with garlic and onion in olive oil and sprinkle a little Italian seasoning. Then I add it to marinara, and bubble over the stove for a bit to let all the flavors combine. It's such a versatile (and healthy) meat substitute!