Thai Peanut Tacos: loaded with flavor and topped with an addictive homemade Thai Peanut Sauce! A naturally vegan and gluten free dinner. || fooduzzi.com recipe

Thai Peanut Tacos

Hello, friend! Happy Monday. 

Thai Peanut Tacos: loaded with flavor and topped with an addictive homemade Thai Peanut Sauce! A naturally vegan and gluten free dinner. || fooduzzi.com recipe

How was your weekend? Mine was somewhat relaxing, somewhat kinda crazy. Especially when Maya decided to wake us up at 6:30 am Sunday morning.

Really, cat? Really?

She goes through her phases where she’s a darling little peach for about a week or so, and then the next, she’s totally out to get us. Not letting me sleep in on a Sunday? Are you kidding me?!

I don’t typically sleep in too long. But it’s sometimes so satisfying even just waking up at 7:30 or 8 rather than 6:30 like I do during the week.

But Maya clearly had other plans. So here I am, 7:00 pm on a Sunday, ready to snuggle in bed with a cozy blanket and a good book.

{ps. what are you reading right now? i need some recommendations!}

Thai Peanut Tacos: loaded with flavor and topped with an addictive homemade Thai Peanut Sauce! A naturally vegan and gluten free dinner. || fooduzzi.com recipe

Anyways! Let’s talk tacos. My very favorite topic of discussion.

(no, I’m not kidding)

Tacos are…just wonderful. My very favorite food right now. Especially when there’s peanut butter involved like today!

I mean. Best way to start the week, right?

If you’ve been poking around Fooduzzi before, you know that one of my fave flavors is thai peanut. We’ve done it in hummus, soup, rainbow salads, zucchini noodle bowls, and burrito bowls. But adding it to tacos may have been my best idea yet.

She says so humbly.

I know the ingredient list might look a little…scary. But seriously, I bet that you have most of them on hand right this very second.

These tacos are made up of four parts:

  1. Roasted veggies. You all know I love me some roasted veggie goodness. So that’s what we’re doing here. Broccoli, mushrooms, sweet potatoes – into the oven until nice and caramelized. Feel free to change up the veg to your liking.
  2. Thai Peanut Sauce. aka. the sauce that angels sing about. That might be a little dramatic, but I seriously do love this sauce. Gluten free, vegan, and downright addictive.
  3. Black beans. Honestly, to save time, open a can of black beans, drain and rinse, and then spoon onto your tacos. If you have a bit more time / want an extra flavorful bean experience, cook them up with some garlic and onions. It’ll only add a few minutes to your cook time, but it seriously does make a difference.
  4. Toppings. obv. I went with cilantro, green onion, and radishes, but choose your faves. Extra Sriracha would be especially yummy.

Thai Peanut Tacos: loaded with flavor and topped with an addictive homemade Thai Peanut Sauce! A naturally vegan and gluten free dinner. || fooduzzi.com recipe

I hope you enjoy these tacos! Especially topped with an extra spoonful of Thai peanut sauce.

Thai Peanut Tacos

From at

https://www.fooduzzi.com/wp-content/uploads/2017/03/vegan-thai-peanut-tacos-10.jpg
Prep: Cook: Yield: serves 3-4 peopleTotal:

An easy taco recipe that's loaded with flavor! Naturally vegan and gluten free.

You'll Need...

  • For the vegetables:
  • 6 oz. broccoli florets, chopped into small pieces
  • 10 oz. baby bella mushrooms, sliced or chopped
  • 1 medium sweet potato, chopped into small pieces
  • 2 Tbsp. olive oil
  • salt + pepper
  • For the black beans:
  • 1 Tbsp. olive oil
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced or pressed
  • salt + pepper
  • 1 can black beans
  • For the sauce:
  • 1/2 cup peanut butter
  • 2 and 1/2 tsp. pressed / grated garlic
  • 1 Tbsp. freshly grated ginger
  • 5 tsp. Tamari / soy sauce
  • 2 tsp.+ Sriracha
  • 2 tsp.+ honey/maple syrup for vegans
  • hot water, as needed
  • For assembly:
  • 9-12 corn tortillas (homemade recommended)
  • Sriracha, sliced green onion, cilantro, sliced radishes

Directions

  1. Make the vegetables: Preheat your oven to 400 degrees F. Add broccoli, mushrooms, and sweet potato to a baking sheet. Pour olive oil on top, then season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are caramelized and tender. Set aside.
  2. Make the black beans: Add olive oil into a medium skillet over medium heat. When hot, add onion and garlic, and season with salt and pepper. Cook until slightly translucent and fragrant, about 2-3 minutes.
  3. Add your whole can of black beans (even the juice) to your skillet. Bring to a simmer, and cook until the liquid has reduced by 1/2, about 5-8 minutes. Set aside.
  4. Make the sauce: Add peanut butter, garlic, ginger, soy sauce, Sriracha, and honey into a medium bowl. Slowly add some hot water to thin, and mix to combine. You'll want the sauce pourable, but not overly watery. Use your judgement here. Taste, and adjust as needed. Set aside.
  5. Assemble your tacos: Spread a bit of the sauce on your tortilla. Add black beans and roasted veggies. Top with additional peanut sauce and desired toppings.

Additional Notes

*To save time, drain and rinse beans, then spoon directly onto tacos. No cooking needed!

Thai Peanut Tacos: loaded with flavor and topped with an addictive homemade Thai Peanut Sauce! A naturally vegan and gluten free dinner. || fooduzzi.com recipe

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6 Comments

  • Reply Liz March 6, 2017 at 4:13 PM

    Girl, these are genius!! Thai peanut sauce and tacos combined— these are literally the tacos of my dreams! As far as books so, I’m currently reading the Hamilton biography (super long but I actually really like it because I weirdly like history, and we’re going to see the show this summer so I’m studying up haha). Did you see Lauren Graham has a new book out??? I just saw that advertised so…. ;)

    • Reply Alexa [fooduzzi.com] March 6, 2017 at 6:11 PM

      Thanks, Liz! Lauren Graham’s book is seriously up my alley! I haven’t gotten it yet, but I bet it’s an awesome easy read :)

  • Reply Tracy March 6, 2017 at 5:09 PM

    Can’t wait to try these!! A great read is “A Deep Thing” by A.K.Smith…she’s a western PA girl ( johnstown about 1 1/2 hours east of the burgh ) and Steeler fan, now living in AZ with her husband. Awesome book I can’t say enough about it!!!!

    • Reply Alexa [fooduzzi.com] March 6, 2017 at 6:10 PM

      I will definitely look into that, Tracy! I was actually born in Johnstown, so I know it well :) Thanks so much for the recommendation <3

  • Reply Teri March 8, 2017 at 9:16 AM

    These look amazing! Tacos are definitely my favorite food for breakfast, lunch and dinner! I will have to try these out this weekend. Right now I’m reading Brain on Fire: My Month of Madness: Susannah Cahalan. It’s intense but very interesting and amazing what goes on in our brains. I’m also listening to Big Little Lies by Liane Moriarty on my commute to and from work. It’s highly entertaining (especially if you have kids) and I can’t wait to watch the HBO series!

    • Reply Alexa [fooduzzi.com] March 13, 2017 at 8:54 PM

      LOVE these suggestions – thanks, Teri :) Brain on Fire sounds super interesting! I hope you’re able to give these tacos at try :)

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