Vegan Stuffed Avocado

17 INGREDIENTS • 5 STEPS • 15MINS

Vegan Stuffed Avocado

Recipe

4.3

3 ratings

Skip the shell and just use an avocado to hold all of the taco goodness in these Vegan Stuffed Avocados. They are so stinking delicious!

Skip the shell and just use an avocado to hold all of the taco goodness in these Vegan Stuffed Avocados. They are so stinking delicious!

The Whole Serving

Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.

http://thewholeserving.com/

15MINS

Total Time

$1.15

Cost Per Serving

Ingredients

Servings

8

us / metric

135 g

Textured Vegetable Protein

120 mL

Hot Water

2 tsp

Taco Seasoning

150 g

Cherry Tomatoes, chopped

3 Tbsp

Jalapeño Peppers, chopped

3 Tbsp

Red Onions, chopped

1 Tbsp

Fresh Cilantro, chopped

to taste

to taste

Ground Black Pepper

1

Lime, juiced

4

Avocados, sliced, pitted

Avocado Cream Sauce

2

Avocados, sliced, pitted

180 mL

Non-Dairy Milk

1/2

Lime, juiced

2 cloves

Garlic, minced

or 1/2 tsp Garlic Powder

Garnishes

1

cut into wedges

to taste

Fresh Cilantro, chopped

Nutrition Per Serving

VIEW ALL

Calories

75

Fat

0.3 g

Protein

9.3 g

Carbs

8.0 g

The Whole Serving

Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.

http://thewholeserving.com/

Cooking Instructions

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step 1

Place Textured Vegetable Protein (135 g) in a medium bowl. Pour Water (120 mL) over the protein, add the Taco Seasoning (2 tsp), stir and allow to set until water is absorbed completely.

step 1 Place Textured Vegetable Protein (135 g) in a medium bowl. Pour Water (120 mL) over the protein, add the Taco Seasoning (2 tsp), stir and allow to set until water is absorbed completely.

step 2

While protein is absorbing the water, mix together the Cherry Tomatoes (150 g), Jalapeño Peppers (3 Tbsp), Red Onions (3 Tbsp), and Fresh Cilantro (1 Tbsp). Season with Salt (to taste) and Ground Black Pepper (to taste), cover, and set aside.

step 2 While protein is absorbing the water, mix together the Cherry Tomatoes (150 g), Jalapeño Peppers (3 Tbsp), Red Onions (3 Tbsp), and Fresh Cilantro (1 Tbsp). Season with Salt (to taste) and Ground Black Pepper (to taste), cover, and set aside.

step 3

Slice and juice the Lime (1). Slice and pit the Avocados (4), and pour the lime juice over them to prevent browning.

step 4

Place the Avocados (2), Non-Dairy Milk (180 mL), Lime (1/2), and Garlic (2 cloves) in a blender and process until smooth. Taste and season with Salt (to taste). Transfer to a serving dish.

step 5

Scoop two heaping tablespoons full of the textured vegetable protein into each avocado, spoon some of the tomatoes and avocado cream over the vegetable protein, and garnish with more Fresh Cilantro (to taste) and Lime (1). Enjoy!

step 5 Scoop two heaping tablespoons full of the textured vegetable protein into each avocado, spoon some of the tomatoes and avocado cream over the vegetable protein, and garnish with more Fresh Cilantro (to taste) and Lime (1). Enjoy!

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