Barbeque Tostadas

Dinner, Lunch, Main Dish

My Barbeque Tostados are layered with plant based barbequed crumbles, sautéed onions and jalapeno peppers, and topped with fresh cole slaw.


Barbecue Tostadas

1 – 2 Bags of plant based crumbles, (or a plant based meat of your choice)
1 Can of black beans, rinsed and drained
2 Tablespoons of olive oil
1/2 White onion, chopped
1 Teaspoon of smoked paprika
1 Clove of minced garlic
Himalayan salt and pepper
1/2 Cup of barbecue sauce
1 Tablespoon of olive oil

The Slaw:
1/2 Bunch of fresh basil
1 jalapeño, diced small
1/2 zucchini, diced small
1 Tablespoon of apple cider vinegar
1 Lime, juice
1/2 Cup of vegan mayonnaise
1/4 Cup of nondairy unsweetened almond milk
1/2 Teaspoon of smoked paprika
1/2 teaspoon of onion powder
1/4 Teaspoon of Himalayan salt
1/4 Teaspoon of black pepper
2 Cups of packaged shredded cabbage, ( or you can chop your own)
Vegan feta cheese, crumbled
1 Avocado, chopped

6 – 8 Tostadas shells

-Preheat the oven to 350F.
-Add tostada shell to a baking sheet with parchment paper. You can add about three on a sheet, then brush each side lightly with olive oil. so they cook evenly for about 5 minutes or until heated. Set aside.
-In a cast iron skillet, heat 1 tablespoon of olive oil and add chopped onion, zucchini and jalapeño pepper. Sauté for 5 minutes then add plant based crumbles with seasoning and barbecue sauce and toss to coat for about 7 minutes or according to directions on packaging.
-In a large bowl add the shredded cabbage then set aside. Meanwhile, add all of the slaw sauce ingredients to a food processor and blend until smooth. Add 1/2 of the sauce to the bowl with the slaw and toss to combine. Add additional sauce for serving later.
-To assemble, layer each tostada with barbecue crumbles, slaw, crumbled vegan feta cheese additional sauce and garnish with chopped basil . Enjoy!


You May Also Like:

Nondairy White Chocolate Cranberry Fudge

This Nondairy White Chocolate Cranberry Fudge is fast becoming a favorite, go to holiday dessert. It’s simple to make using nondairy white chocolate, chopped almonds, and dried cranberries. You dinner guests will enjoy this tasty dessert treat!

Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies

My Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies are crispy and delicious. They are fun to make with the kids for the holidays.

Vegan Pecan Brownies

Vegan Pecan Brownies are decadent and delicious – a great holiday dessert. The brownies are chewy and moist, and the top is made from nondairy caramel and chopped pecans.

Vegan Falafel Dish

My Vegan Falafel Dish is great for lunch or for dinner. It’s a delicious Greek dish that is full of flavor, with roasted cherry tomatoes, Mediterranean falafel patties, quinoa, sliced cucumber and a sprinkle of pomegranate seeds. It was drizzled with vegan blue cheese dressing. This is a great fall salad.

Vegan Mini Pumpkin Cups

For dessert, try making these delightful Vegan Mini Pumpkin Cups. They are the perfect fall dessert, flaky and delicious. Your family will really enjoy these.

Holiday Charcuterie Board

This Holiday Charcuterie Board is perfect for entertaining your guests. It’s made using a delicious nondairy feta cheese dip, gluten free crackers, concord grapes, strawberries, marinated olives, and almonds.

Chocolate Peppermint Mousse

Chocolate Peppermint Mousse is a decadent and delicious dessert for the holidays. It’s a quick and easy dessert that uses less than five ingredients, including peppermint and nondairy chocolate, and it’s topped off with a scoop of nondairy whipped topping.

Nondairy Chocolate Almond Clusters

These Nondairy Chocolate Almond Clusters are a chocolate-ty and decadent dessert for the holiday season. They are really quick and easy to make, only needing two key ingredients. Your family will enjoy them!

Creamy Roasted Red Pepper Feta Dip

Creamy Roasted Red Pepper Feta Dip is spicy and bursting with flavor. This is a smooth and creamy dip that was served with pita chips, but it also goes well with vegetable slices or tortilla chips.

Vegan Chocolate Chip Oatmeal Cookie Skillet

For a decadent and delicious dessert, try making this Vegan Chocolate Chip Oatmeal Cookie Skillet. It’s topped off with nondairy ice cream and drizzled with nondairy chocolate and peanut butter. This dessert would be great to serve during the Thanksgiving holiday.


Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest