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If you’re vegan, don’t you eat EVERY vegetable?
Lately, I have been on a journey to making more vegan choices when it comes to eating. It has been a wonderful road so far because I have come to enjoy and appreciate the challenge of creating tasty dishes centered around our little green friends, vegetables. But, ya wanna know something hilarious yet baffling to me? My dude is vegan and he HATES zucchini….and beets…and sometimes carrots… I have come across a few other vegans who aren’t fans of sweet potatoes, quinoa, or mushrooms. Like, what else is there?
In some cases, not all vegans like all vegetables.
I thought if you were vegan, you ate all things vegetables?!? Not my handsome. One thing I am learning is…not all vegans love eating every single vegetable in existence. It is a huge misconception. They are just like every one else. We all have our hang ups about certain foods; soap-tasty cilantro, fishy seafood, beef tripe or slimy okra. I, myself, cannot stomach wheat grass shots. But, when you are vegan, wouldn’t you want to eat everything within your category of “okay things to have?”
Sometimes, our conversations about food get a little heated because I cannot understand why he doesn’t need all the “bells and whistles” in his food. By the way, Brandon totally knows I am throwing him under a bus in this blog post. And now, he will read this, giggle, and know that I am on a quest to change his mind about every vegetable he loathes. I love him ever so deeply but, I am determined to have him love ALL veggies. With time, I am certain he will eventually want ALL the bells and whistles in his food!
I am determined to make a zucchini lover out of my vegan guy!
With summer in full swing, I cannot wait to get to fall/winter months to enjoy warm soupy recipes like this one. But for now, I will present him with these ridiculously good tacos (vegan version, of course). He will want to run through an open field shouting about his new-found love for zucchini. If I succeed, I, in turn, will learn to love a wheat grass shot and down it without thinking its a green hark in a cup. Stay tuned, folks!
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Fried Zucchini Tacos
There are various ways to make this recipe vegan. One way is by replacing the egg with 1 tbsp finely ground flax seed and 3 tbsp water and using a vegan sour cream instead. Once the flax seed has thickened, coat zucchini then lightly dredge in panko. For omnivores, throw the zucchini back into the fridge for someone else who cares and fry up chicken, shrimp, or beef.
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- coconut oil for frying
- 1 large zucchini (sliced into long strips)
- 1 egg
- kosher salt
- 1 cup seasoned panko crumbs
- fresh cracked pepper
- 4 corn tortillas
- 1 cup sour cream ( )
- 1 lime
- 1/4 tsp cayenne pepper
- 1/4 small red onion (finely diced)
- microgreens or shredded lettuce (for topping)
Instructions
- Beat egg and pour into a gallon size ziplock bag. Add sliced zucchini into the bag and gently massage until zucchini is covered with egg. Set aside.In a small mixing bowl, combine sour cream, juice from lime, cayenne, and salt and pepper to taste. Stir ingredients together and set aside.
Heat coconut oil over medium heat in a nonstick skillet.Pour panko into a shallow baking sheet or plate. Add a little salt and pepper to season.
Remove zucchini, one at a time, from bag and dredge in panko. Fry in heated skillet for 30-45 seconds on each side or until panko is golden. You want the zucchini to still be a bit firm and have a crunch. - Heat tortillas over open flame until nicely charred. Assemble tacos with zucchini, diced red onion, greens, and sour cream. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
