Sometimes life just screams at you for Taco’s, am I right? So these Plant Based Mexican Taco’s created for us by The Picky Chef you are going to love. Full of flavour and just delicious. Did you know that there’s excellent scientific evidence that many chronic diseases can be prevented, controlled, or even reversed with a whole-food, plant-based diet. Study’s show that a plant-based diet can reduce the risk of type-2 diabetes, heart disease, certain types of cancer, and other major illnesses. Many people also report bigger fitness payoffs, more energy, reduced inflammation, and better health outcomes after making the switch.

So why not start small with Meat Free Monday’s

What’s Meat Free Monday?

Meatless Monday is a global movement that encourages people to reduce meat in their diet for their health and the health of the planet. The campaign was started in 2003 by Sid Lerner, the Founder of The Monday Campaigns, in association with the Johns Hopkins Center for a Livable Future.

  • Eating less meat and more healthy plant-based foods can help reduce the incidence of chronic preventable diseases, preserve precious land and water resources, and combat climate change.
  • Meatless Monday’s simple message to “skip meat once a week” works because it provides a regular cue to take action on Monday, which research shows is the day people are most open to making positive changes.  Starting each week practicing Meatless Monday can lead people to eat more fruits, vegetables and plant-based meals throughout the rest of the week.

Are you with us?

Plant Based Taco's

Plant Based Taco's

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Sometimes the craving for a traditional Mexican dish is REAL, so this delicous plant-based taco mixture is one you are oignto love.
Serves: 4 People
Prep Time: 15 minutes
Cook Time: 1 hour
Vegan Product


  • 100 g Soya grits
  • 50 g Black Beans
  • 50 g Sweet Corn
  • 1 Green pepper
  • 1 Red Onion
  • 2 Cloves Garlic
  • 1 Tin Diced Tomato
  • 30 g Tomato Paste
  • 5 g Vegetable Stock
  • 500 ml Boiling Water
  • 10 g Taco Seasoning
  • TACO's


  • Dice the green pepper, onion and garlic. Fry gently until soft.
  • Add in the soya grits along with the taco seasoning, vegetable stock and 250ml hot water. Stir until combined, cover, and leave to cook for 20minutes until the stock has been absorbed and the grits are soft.
  • Add in the black beans, sweetcorn, tomato paste and diced tomatos, and the rest of the water. Allow to simmer on a low heat for another 40 minutes, adding more water as needed.
  • Serve hot with tacos and toppings of choice!