Taco seasoning blend:

• 1½ teaspoons chili powder
• 1 teaspoon cumin ground
• 1 teaspoon oregano dried
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper

For the saute:

• 1 large onion chopped
• 1 large jalapeño seeds removed unless you want it spicy, diced
• 3 cloves garlic minced
• vegetable broth or water, as needed to soften vegetables and prevent sticking
• 1½ cups corn frozen
• 3 big handfuls arugula Not included in photos above, or chopped kale, optional
• salt sea salt

Vegan taco meat of choice:

• 4 ervings tofu
• 4 ervings beans
• 4 ervings lentils
• 4 ervings seitan See Notes, protein of choice, crumbled or cooked
• taco seasoning blend Amount needed depends on the protein used, to taste
• salt or tamari, to taste

For the bowls:

• 3 cups rice cooked
• 2 cups black beans or pinto beans, cooked, rinsed and drained if canned
• 2 ripe avocado
• 1 lime cut into wedges
• ¾ cup black olive sliced
• 2 large handfuls cherry tomatoes or grape tomatoes, halved
• salsa
• 1 large handful cilantro leaves
• ½ batch of almond queso fresco Or sub other vegan cheese of choice, oil-free