Vegetable tacos are a great meatless option for lunch or dinner. These tacos can be made quickly, especially if you prepare the vegetable mix and marinade at the beginning of the week and store it in your refrigerator. Both components also work great in other dishes — as a topping for a salad or sauce for a vegetable sauté.





  • 2 cups diced mushrooms
  • 2 cups chopped spinach
  • 2 cups sliced zucchini or yellow crookneck squash
  • 1 cup shredded carrots


  • 1 Roma tomato
  • 1 red bell pepper
  • 1 garlic clove
  • 1 green onion
  • 1 dried chipotle pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher or sea salt


  • 6 organic corn tortillas or small Napa cabbage leaves
  • 1 avocado
  • 1/3 cup chopped green onions
  • 1/3 cup chopped fresh cilantro

1. Toss together mushrooms, spinach, squash, and carrots in a medium mixing bowl. Set aside.

2. Put marinade ingredients into a blender, and puree until smooth. You may benefit from using the immersion blender for small batches of sauce such as this one. It saves time and mess.

3. Steam the vegetable mixture for 5 minutes on the stovetop in a steam pot until the color brightens, and the vegetables begin to soften. Remove from the stove and transfer the vegetable mixture to a mixing bowl.

4. Coat the vegetable mix with 1/2 cup of the marinade. Toss until all vegetables are well coated. Let sit covered for 5 minutes.

5. Scoop 3/4 cup of vegetable mixture into each tortilla or cabbage leaf. Top with diced avocado, green onion, and cilantro. Remaining ingredients will store in the refrigerator for 2 additional days.

TIP Taco Tuesday in your house can be a fun way to involve the whole family in dinner. Visit a local farm or farmers market each week,and pick out different variations of vegetables for new flavors to try in your tacos.

Get the Daniel Plan Cookbook here.