Smoked Veggie Tacos

Smoked Veggie Tacos

So good you won't even miss the meat. Or the cheese, because PLOT TWIST, these are vegan!

I love tacos, and I think it's crazy that so few places offer a genuine effort vegetarian taco. (BIG & littles, I love you.) The key to these bad boys is two-fold: using multiple vegetables to get a nice blend of textures and flavors and dousing it all in Savory Spice Shop's barbecue sauce. Top with cilantro and lime, and you've got an instant way to resurrect summer. 

Servings: 2 hungry people
Time: 25-30 minutes until it's on the table


vegetable oil
1 white onion, diced finely
2 medium shallots, sliced thinly
1 yellow squash, sliced thinly
3 cloves of garlic, minced
salt and pepper
1 tsp of smoked paprika
1 tsp of chili powder
1 15 oz. can of chickpeas, drained and rinsed
2 TBSP of light beer, optional (I think this adds another level of that wonderful, barbecue-y taste, but if you're not the kind of person who opens a beer to cook with and then finishes it for your own drinking pleasure, I'd say forget it.)
2 cups of corn (either from two ears that you cook and shear or from a can)
1 cup of Savory Spice Shop barbecue sauce (almost all flavors work here, so pick your favorite!)
taco shells, cilantro, lime, and sour cream for serving


  1. Put a nice large saute pan with about two TBSP of vegetable oil in it over medium heat. When the oil is shimmering, add the onion and shallots and saute until glistening.

  2. Add the yellow squash, garlic, spices, and chickpeas when the onion has started to sweat (and probably you have to, TBH). Stir to give everything a fair chance at deliciousness, then turn the heat down and feel free to neglect the pan for the next ten-ish minutes.

  3. When you come back from your few minutes of neglect, give everything a nice stir and add the optional beer to deglaze. If you're not on the beer train, that's fine. Stay with me.

  4. Either way you're rolling, add the corn and then the barbecue sauce. Stir this in well, please.

  5. Turn the heat all the way down to low, and let the sauce reduce into the veggie goodness for a few minutes. (For me, this is as much time as it takes to quarter a lime, cut some cilantro, and lay out the taco shells and all that other goodness. We are not a sour cream family.)

  6. Serve fresh. All will be consumed.