Paleo Vegan "Meaty" Taco Skillet

A spoonful of low carb vegetable stew in a pan.

4.41 from 42 votes

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

Cook Time24

Total Time29

Course: Vegan

Cuisine: American

Keyword: gluten free taco skillet, keto, paleo, taco skillet, vegan keto dishes, vegan main dish, vegan Mexican, whole 30

Servings: servings

Calories: 232kcal

Author: Courtney O'Dell

Equipment

Spiceology - Taco Seasoning - Mexican Spice Blend - Use On: Tacos, Fajitas, Enchiladas, Tortilla Soup, Beef, Chicken, Pork, Fish or Shrimp - 22 oz
Kitchen Mama Auto Electric Can Opener: Open Your Cans with A Simple Press of Button - Automatic, Hands Free, Smooth Edge, Food-Safe, Battery Operated, YES YOU CAN (Red)
HexClad Hybrid Nonstick Sauté Pan and Lid, Chicken Fryer, 7-Quart, Dishwasher and Oven-Safe, Compatible with All Cooktops

Ingredients

2 tbsp olive 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