Vegan MoFo: Tostada Tuesday

Today was my first day back teaching – the kids were great, everything went smoothly, but I am SO exhausted! It always takes a few days/weeks to really get back into the swing of things every year, and I definitely could not bring myself to make a complicated meal tonight.

Yup.

Admittedly, I have been doing some stress eating and I’m feeling the effects – if you weren’t aware, Oreos are vegan! I had more of them this past week than I have in the last year of my life…NO BUENO! My goal is to move towards more whole and raw food in the next few days. Even though this meal still has some processed items, it is still chocked full of fresh veggies! And the best part? There’s enough for lunch tomorrow, too!  =)

Look at those colors!
Look at those colors!

One of the great things about a meal like this is that you can use whatever is in your fridge – toppings are super customizable! Below is the recipe that I used:

Quick and Easy Tostadas
Author: 
Recipe type: Lunch or Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 tostadas
 
An easy, flavorful dinner with minimal cooking!
Ingredients
  • 1 package of LightLife Mexican crumbles
  • 6-10 tostada shells (I bought pre-packaged, but you can make your own)
  • 2 cups of kale, stems removed and cut into small pieces
  • 1 bunch of green onions, chopped
  • ½ avocado, cut into small chunks
  • ½ can of black olives, sliced
  • ½ pint of cherry tomatoes, cut in halves or quarters
  • Hot sauce to taste (I used Tobasco)
  • Oil
Instructions
  1. Preheat your oven to 250 degrees.
  2. Heat a small amount of oil in a pan over medium low heat. If you would prefer to go oil free, you can use veggie stock or water. When oil is hot, add Mexican crumbles and heat through.
  3. Put your tostada shells in the oven on a cookie sheet and heat for 3-5 minutes.
  4. While the crumbles are heating, rinse and cut all of your produce.
  5. Top your tostada shells with a layer of kale, a layer of crumbles and then your toppings. Add hot sauce to taste.

I didn’t use any salsa, sour cream or cheese this time around, but those would all be great additions. You could also layer the tostadas to make a beautiful, crunchy tower of yumminess! Don’t be afraid to get messy…whatever is left on the plate will make an awesome salad afterwards!

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What is your go-to meal after a crazy day? 

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