Vegan Veggie Parmos Tacos

These Vegan Veggie Parmos Tacos are a great healthy, low carb, and gluten free alternative to regular tacos! Using Vegan Parmesan Cheese to make these taco shells really kicks the flavor of this up a notch!

If you guys have been following the blog for awhile, then you may remember me rolling out a new creation which I like to call ‘Parmos’, which is Parmesan Cheese made into the shape of a taco shell!

Well I decided to create a Vegan version of this by substituting this with Vegan Parmesan Cheese (I used Follow Your Heart brand).

I was able to produce the exact same results creating the shell, and the flavor is just as delicious, if not better. 🙂

I decided to load these Parmos shells up with sautéed Peppers, Onions, Carrots, and Squash, laying them in a bed of Arugula.

Next I mixed up a slightly spicy, yet savory sauce to top these with!

I used:

• Avocado
• Garlic
• Onion
• Lemon Juice
• Salt
• and Hot Chili Sauce

Blended the mixture up and drizzled over these delicious Parmos. Yummmm!

You guys are going to love these Vegan Veggie Parmos Tacos! They’re:

• Savory
• Slightly Spicy
• Satisfying
• Vegan
• Gluten Free
• Low Carb
• Healthy
• and 100% Orgasmik!

If you like this, check out my latest recipe for Vegan Peppers Mushrooms and Zucchini Parmos Tacos!

If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂

Buon Appetito!

Vegan Veggie Parmos Tacos

• Author: Roberto
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 4
• Category: Vegan

Ingredients

• 2 cups Vegan Shredded Parmesan (I used Follow Your Heart brand)
• 1/2 cup EVOO (extra virgin olive oil)
• 1 Yellow Pepper julienned
• 1 Orange or Red Pepper julienned
• 2 medium Onions julienned
• 1 cup shredded Carrots
• 1 Yellow Squash julienned
• 1 Zucchini julienned
• 1 cup Arugula
• 2 tsp Taco Seasoning
• 1/2 cup Water
• Salt and Pepper to taste

For the Sauce:

• 1 Avocado
• 1 clove Garlic
• 1/4 of an Onion
• 1 Tbs fresh Lemon Juice
• Pinch of Salt
• 2 tsp fermented Hot Chili Sauce

Instructions

1. Heat a medium non-stick frying pan over medium heat
2. Add 1/4 cup of Parmesan Cheese creating a flat circle
3. Cook 1-2 minutes, then quickly but gently flip it over and cook 20-30 seconds more
4. Remove from pan and carefully place it over a drinking glass to mold it into a taco shell shape
5. Repeat until all Parmesan Cheese Shells are made
6. In the same pan add EVOO and heat over medium heat
7. When oil is warm turn heat up to medium/high heat, add Onion and sauté 1-2 minutes
8. Add Peppers, Carrots, Squash, and Zucchini, sauté 3 minutes
9. Add Taco Seasoning, Salt, Pepper, and 1/2 cup water, sauté 1 minutes or until water is evaporated
10. Add Arugula, and Taco mixture to Parmesan Shells

For the Sauce:

1. Add Avocado, Garlic, Onion, Lemon Juice, Salt, and Chili Sauce to a blender.
2. Blend until smooth.
3. Drizzle over Tacos