Friday, October 31, 2014

PULLED SQUASH TACOS RECIPE

by http://www.veganricha.com/2014/04/pulled-butternut-squash-tacos-vegan.html




INGREDIENTS
For Pulled Butternut
  1. 1/2 butternut squash, 3 loaded cups shredded
  2. 1 tsp oil
  3. 1/4 tsp salt
  4. add 1/4 cup + 2 Tbsp traditional Chipotle sauce or other roasted chile sauce (or use bbq + taco spice)
  5. 1/4 tsp cumin powder
  6. 1/2 tsp oregano
  7. 1/4 tsp garlic powder
  8. generous dash of black pepper
  9. a generous dash of chipotle pepper powder
  10. 2 Tbsp water
For Tacos
  1. Corn chia Tortillas or these lentil tortillas
  2. pickled Jalapenos
  3. pico de gallo
  4. red cabbage slaw or shredded cabbage (toss the cabbage in salt, pepper and lemon juice), add crunchy shredded veggies like carrot for added texture.
  5. avocado or guacamole
  6. vegan sour cream or vegan chipotle ranch
  7. cilantro
  8. lemon juice

INSTRUCTIONS
  1. In a large pan, add oil and heat at medium heat.
  2. Add the squash and salt and cook for 2 minutes.
  3. Add Chipotle sauce, cumin, oregano, garlic, black pepper and chipotle pepper powder and water. Mix well.
  4. Cover and cook for 10-12 minutes until the squash is tender. do not overcook or overstir. Stir 2-3 times in between.
  5. 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
  1. 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.

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