Purple Cabbage and Butternut Squash Tacos With Maple Sriracha Mayo [Vegan, Gluten-Free]

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The cabbage paired with the butternut squash provides the “meatiness” you expect from taco filling while the maple-glazed baked pears add a delicate sweet flavor. Top each taco with toasted pumpkin seeds, fresh cilantro, and a delicious maple Sriracha mayo sauce. Don’t skip the sauce.

Purple Cabbage and Butternut Squash Tacos With Maple Sriracha Mayo [Vegan, Gluten-Free]

Calories

172

Serves

Cook Time

Ingredients

For the Tacos:

1/2 red cabbage
1/3 cup raw pumpkin seeds
Fresh cilantro
Corn tortillas
Olive oil
Salt and pepper

For the ‘Parmesan’ Crusted Butternut Squash:

1 11-ounce butternut squash
1 1/2 tablespoons flaxseed meal
1/4 cup almond milk
1/2 cup vegan parmesan cheese (see below)

For the ‘Parmesan’ Cheese:

3/4 cup raw cashews
3 tablespoons nutritional yeast
3/4 teaspoon salt
1/4 teaspooon garlic powder

For the Maple Sriracha Mayo:

MAPLE GLAZED PEARS

2 pears
2 tablespoon maple syrup

Preparation

To Make the Vegan Parmesan:

Blend ingredients until you achieve a parmesan cheese-like texture. Store in refrigerator.

To Make the Tacos:

Preheat your oven to 350°F.
In a medium bowl, combine your flaxseed meal and almond milk and let it set up until it becomes gooey.
Cut your cabbage into rounds, place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and place in the oven. Roast for about 20 minutes or until it starts to crisp.
You may want to cut your butternut squash into smaller pieces, then place into the flaxseed meal mixture. Add the vegan parmesan to the bowl and mix to coat the butternut squash.
Place the squash onto a parchment lined baking sheet and place in the oven. Bake for about 20 minutes or until the crust starts to turn golden brown.
Cut your pears into small squares, place in a small bowl, and mix with maple syrup. Add to a parchment line baking sheet and place in the oven. Bake for about 15 minutes.
While those are all roasting, make your sauce.Combine all sauce ingredients in your food processor/blender and blend until smooth and well combined.
Toast your pumpkin seeds in a dry skillet over medium heat, tossing often to prevent from burning. When you hear them starting to pop, remove from heat and set aside.
Remove the cabbage from the oven and slice into strips.
To assemble your tacos, place cabbage, butternut squash, and pears in each corn tortilla shell and top with pumpkin seeds, fresh cilantro, and sauce.

Nutrional Information

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AUTHOR & RECIPE DETAILS

Plant-based recipes ready in 30 minutes or less. GINA FONTANA is a certified health coach and food blogger based in Columbus, Ohio, creating naturally gluten-free + dairy free + plant-based dishes that take 30 minutes or less to prepare. Here she lives with her husband Ben, baby boy Read, and two fur babies Boomer + Mickey. Gina works full-time as a mommy, and in her “free time” she develops fun, fresh, unique recipes by pairing different flavors together to create one magical dish. You can find her recipes on her Healthy Little Vittles blog.

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http://www.onegreenplanet.org/vegan-recipe/purple-cabbage-and-butternut-squash-tacos-with-maple-sriracha-mayo/

Purple Cabbage and Butternut Squash Tacos With Maple Sriracha Mayo [Vegan, Gluten-Free]