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+ servings
A low carb vegan taco skillet filled with vegetables.
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Paleo Vegan "Meaty" Taco Skillet

Rich, meaty, taco skillet flavor and tons of protein make this Vegan Taco Skillet a crowd pleasing winner! Soy, dairy, gluten free - whole 30 and paleo diet friendly.
Prep Time5 minutes
Cook Time24 minutes
Total Time29 minutes
Course: Main Dish
Cuisine: American, Paleo, Vegan
Servings: 4 servings
Calories: 215kcal
Author: Courtney O'Dell

Ingredients

  • 2 tbsp grapeseed oil
  • 1 bell pepper any color, diced
  • 1 eggplant skin on, diced
  • 1 zucchini diced
  • ½ cup walnuts diced very fine
  • 8 oz diced tomatoes with green chilis
  • 2 tbsp taco seasoning
  • ¼ cup water

Instructions

  • In a large pan, heat grapeseed oil until shimmery.
  • Add bell pepper, and cook on medium high heat until slightly browned- about 4 minutes.
  • Add eggplant and zucchini, cook until reduced by half- about 10 minutes.
  • Add walnuts, diced tomatoes, stir well and stir in taco seasoning with water.
  • Stir well to mix and be sure seasoning evenly coats mixture.
  • Let water cook off - about 10 minutes.

Nutrition

Calories: 215kcal | Carbohydrates: 15g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 121mg | Potassium: 623mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1245IU | Vitamin C: 55.1mg | Calcium: 50mg | Iron: 1.6mg