by http://www.veganricha.com/2014/04/pulled-butternut-squash-tacos-vegan.html
INGREDIENTS
For Pulled Butternut
- 1/2 butternut squash, 3 loaded cups shredded
- 1 tsp oil
- 1/4 tsp salt
- add 1/4 cup + 2 Tbsp traditional Chipotle sauce or other roasted chile sauce (or use bbq + taco spice)
- 1/4 tsp cumin powder
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- generous dash of black pepper
- a generous dash of chipotle pepper powder
- 2 Tbsp water
For Tacos
- Corn chia Tortillas or these lentil tortillas
- pickled Jalapenos
- pico de gallo
- red cabbage slaw or shredded cabbage (toss the cabbage in salt, pepper and lemon juice), add crunchy shredded veggies like carrot for added texture.
- avocado or guacamole
- vegan sour cream or vegan chipotle ranch
- cilantro
- lemon juice
INSTRUCTIONS
- In a large pan, add oil and heat at medium heat.
- Add the squash and salt and cook for 2 minutes.
- Add Chipotle sauce, cumin, oregano, garlic, black pepper and chipotle pepper powder and water. Mix well.
- Cover and cook for 10-12 minutes until the squash is tender. do not overcook or overstir. Stir 2-3 times in between.
- Layer greens and cabbage on the tortillas, add the squash, a drizzle of lemon juice, sour cream or chipotle ranch, guacamole, jalapenos and chopped cilantro. Serve warm.
Notes
- For variations: Add black beans to the butternut after 10 minutes and cook for 3-4 minutes until the beans are hot. If using jackfruit, use canned. Drain, wash and flake it using hands to a shredded consistency. Cook for 20-30 minutes with the sauce and spices. Add more water if needed.