Mama’s Hippie Tacos


When you combine quinoa, hemp seeds, and a bunch of veggies into a meatless taco filling, ya gotta call it “hippie”.

Amiright?  I think so!  These vegan quinoa & hemp seed tacos are an almost weekly staple in our home, so it’s about time I share the recipe!

Used for tacos, taco salad, quesadillas, breakfast scramble, nachos – to name a few, this recipe is versatility at its finest. Like many of my recipes, it’s adaptable too.  Use whatever veggies you’ve got! I like to use three different kinds each time I make it.  Some yummy combos are:

  • carrot + broccoli + red cabbage
  • cauliflower + bell pepper + kale
  • tomato + sweet potato + zucchini
  • spinach + mushroom + butternut squash

To change it up, I even like to throw in black or pinto beans into the mix or some cooked lentils if I have some hanging around in the fridge.  I’ll just reduce the quinoa to keep the protein mixture at roughly 2 1/2 cups and the veggies around 1 1/2 cups.

Mama's Hippy Tacos

  • Servings: 6-8
  • Difficulty: easy
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Hippie vibes abound in this meatless taco filling that's loaded with plant protein & veggies.


  • 1 tbs. avocado oil
  • 1 1/2 cups assorted vegetables of choice (here I used shredded carrot, finely chopped broccoli, and purple cabbage)
  • 3 cloves garlic, minced
  • 1 tbs. taco seasoning (I make my own in batches using chili powder, cumin, coriander, & dried oregano)
  • 1 tsp. sea salt
  • 2 cups cooked quinoa*
  • 1/2 cup hemp hearts
  • 1 cup salsa
  • 1 tbs. apple cider vinegar
  • 1-2 tsp. coconut sugar, optional


  1. Heat oil in a large skillet over medium heat. Add veggies and sauté until softened, about 5 minutes.
  2. Add garlic, seasoning, and salt; stirring to combine and cook for another minute or two.
  3. Stir quinoa and hemp hearts into the pan until fully incorporated, then pour in salsa and stir again. Cook for about 10 minutes until heated through.
  4. Remove from heat and add apple cider vinegar and coconut sugar, if using. Stir once more and serve.

*To cook quinoa, boil 1 1/2 cups of water or broth in a small saucepan and add 1 cup of rinsed quinoa. Reduce heat to simmer, cover, and cook for 12-15 minutes until the water is absorbed. Remove from heat and keep covered for about 5 minutes. I like doing this earlier in the day to make dinner prep super simple. Cooked quinoa stores in the fridge for a week (at least) or a couple months in the freezer. Extra quinoa can be used in my Gluten-Free Chickpea Nuggets, fritters, soup, salad, eggs, and so many other things!

This post contains Amazon affiliate links.  These links are to products I actually purchase and use myself in my kitchen.  If you buy something using a link, I’ll get a small commission at NO addition cost to you.  Thank you for supporting Mama Makes Food!

Happy Food Making, Mamas! ❤

Gluten Free Chickpea Nuggets

A few months ago I was eager to find a homemade, soy-free chik’n nugget (that’s a vegetarian “chicken” nugget) recipe to broaden my repertoire of wholesome finger foods for my son (who I refer to as Mister on my Instagram account). The first one I tried was from The Happy Herbivore and to say it was a huge flop would be an understatement. Those nuggets were stringy and flavorless and I KNEW I could find better.

A fellow Instagram mama, Terita, told me about her recipe (find hers here) and I knew I had to try it. Simple, approachable ingredients – game on. I couldn’t wait to try them. These nuggets were a snap to prep and came out of the oven crispy and golden and full of flavor. Better yet, Mister LOVED them. Bingo!

These have been in regular rotation in our household for months, and after baking up dozens of batches, I continued to tweak the recipe over time, finally changing it enough to make it my own.

What’s even more appealing than just making a plain ol’ wholesome nugget recipe (my toddler is quite content being served these as you would a traditional nugget – with ketchup for dipping), is that these are SO adaptable! They can be made into sliders or even crumbled and served in a tortilla taco style.  I’ve even added crumbled nuggets to pasta!  The seasoning can be switched out to suite your kiddos taste or to simply change it up and different kinds of cheeses work too (think mozzarella, monterrey jack, gouda, etc).

Gluten Free Chickpea Nuggets

  • Servings: approx. 20 nuggets
  • Difficulty: easy
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These protein packed chickpea nuggets are crispy on the outside, chewy on the inside, and have great flavor from the addition of fresh garlic and onion and shredded cheddar cheese.

Credit: Mama Makes Food


  • 1 clove garlic
  • 1/2 small onion, roughly chopped
  • 1 1/2 c. cooked chickpeas (either homemade or from 1 15oz. can, drained & rinsed
  • 3/4 c. shredded cheddar cheese
  • 1/2 c. quinoa flakes (I use Ancient Harvest brand; although bread crumbs or oat flour work too)
  • 1 egg
  • 1/2 tsp. salt
  • 1 tsp. poultry seasoning (or seasoning blend of choice)
  • 1 c. roughly chopped baby greens* (spinach, chard, beet greens, kale or a mixture of all)
  • *optional but totally recommended


  1. Preheat oven to 400 and line a large baking sheet with parchment paper.
  2. Place garlic clove into the bowl of a food processor and pulse until minced. Now, add the onion and pulse again until finely chopped.
  3. Add remaining ingredients and process on high until incorporated, stopping to scrap down the sides as needed. The texture will be similar to hummus.
  4. Spoon heaping tablespoonfuls (or larger if you like) onto lined baking sheet about an inch apart. One batch usually yields roughly 20 nuggets for me.
  5. Bake at 400 for 15 minutes. Remove from oven, turn nuggets over and flatten slightly with a wooden spoon or spatula. Return to the oven and bake 10 minutes more.
  6. Store baked nuggets in the fridge for about 5 days or in the freezer for 3 months (they freeze great!).

Happy Food Making, Mamas!