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 mins
Cook Time24 minutes mins
Total Time29 minutes mins
Course: Vegan
Cuisine: American
Keyword: gluten free taco skillet, keto, paleo, taco skillet, vegan keto dishes, vegan main dish, vegan Mexican, whole 30
Servings: 4 servings
Author: Courtney O'Dell
Get Recipe Ingredients
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.
Serving: 1g | Calories: 232kcal | Carbohydrates: 22g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Sodium: 540mg | Fiber: 6g | Sugar: 7g
Scan this QR code with your phone's camera to view this recipe on your mobile device.
