Description
A little spicy, a little earthy and a little creamy 100% fresh, healthy and delicious. These vegan butternut squash tacos are a great weekday dinner option. Quick and easy to make and you can totally make them your own.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 4 large Portabella mushrooms, chopped very small (you can use the food processor)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 teaspoon black pepper (or to taste)
- 1/4 tsp salt
- 1 1/2 cups chopped kale
- 1 1/4 cup roasted butternut squash ( you can use canned puree or clickhere for instructions on how to make your own)
- 1 avocado, sliced
- 1/2 cup vegan mayo ( here we used Earth Balance MindfulMayo )
- 2 tbsp to 1/4 cup (if you like it extra hot!) green dragon hot sauce or your favorite hot sauce
- Juice of 1 lime
- 6 corn or flour tortillas
- Chopped grape tomatoes and purple cabbage for garnish
Instructions
- Heat olive oil in a large non stick skillet. Add chopped mushrooms, season with garlic and onion powder and black pepper. Cook over medium-high heat for 5 minutes, stirring often. Add salt and continue cooking for another minute. Set aside
- Place kale in a heat proof bowl. Cover with boiling water, let it sit for 2 minutes and drain. Run cold water over it to stop the cooking. Squeeze the excess water using your hands and set aside (SEE NOTE)
- To prepare the sauce, combine vegan mayo, hot sauce and lime juice in small bowl and mix well
- To assemble the tacos, spread butternut squash puree on each tortilla. Add kale and cooked mushrooms, top with avocado slices, garnish with tomatoes and cabbage and drizzle sauce on top
Notes
The process of quick blanching the kale is optional. It makes it a little more tender. If you prefer raw kale, skip this step.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Entree
- Cuisine: Kosher / Vegan