Vegan Taco Tuesday

Here are 2 different versions of delicious veggie tacos you can whip up really easily. If you want to spend a little more time, you could combine the two methods and make one big filling, great for tacos, burritos, or a taco skillet bake. The possibilities are endless! The filling also freezes well, so these are great meal prep recipes.

Quinoa Veggie Tacos:

• 1 cup of quinoa

• Olive oil

• 1/2 red onion, diced

• 1 poblano pepper, medium dice

• 1 red bell pepper, medium dice

• 1 yellow pepper, medium dice

• 1/2 teaspoon of cumin

• 1/2 teaspoon of chili powder

• 1/2 teaspoon of red pepper flakes

• 2 garlic cloves, minced

• Salt & pepper

• 1 cup of your favorite salsa, mine is Trader Jose's Autentica

• 1 lime, zested and juiced

• Cilantro, chopped

• 2 scallions, thinly sliced

• Tortillas

Directions:

1. Cook the quinoa according to package instructions.

2. Meanwhile, in a large skillet or cast iron pan, sauté onions with olive oil over medium heat with a pinch of salt until they are translucent. Add peppers, seasonings, garlic, and salt and pepper to taste. Stir occasionally until the veggies have softened.

3. Add salsa and allow to simmer for 5 minutes.

4. Stir in the cooked quinoa, add lime zest and juice, and adjust seasonings to your liking.

5. Add your filling to a warm tortilla and top with scallions, cilantro, and vegan queso (recipe below)

Roasted Brussels Sprouts and Sweet Potato Tacos:

• Roasted Brussels sprouts and sweet potato tacos:

• 1 lb of Brussel sprouts, ends trimmed and sliced into quarters

• 1 sweet potato, cut into 1/2 inch cubes

• 1 tablespoon of taco seasoning (my favorite is Siete taco seasoning)

• 2 tablespoons of olive oil

• 2 garlic cloves

• Salt & pepper

• 1 lime, zested and juiced

• Cilantro, chopped

• 2 scallions, thinly sliced

• Tortillas

Directions:

1. Preheat oven to 425 degrees

2. In a large bowl, toss the vegetables and garlic cloves with olive oil, taco seasoning, salt, and pepper until the veggies are coated.

3. Place veggies on a baking sheet lined with parchment paper and place in the oven until roasted, should take about 30 minutes.

4. Remove the garlic and put the vegetables into a bowl. Add lime zest and juice from half of the lime, then scoop your filling into a warm tortilla.

5. Top with cilantro, scallions, and vegan queso (recipe below). Enjoy!

Vegan Cheesy Cashew Sauce:

• 2 cups of raw cashews (soaked overnight....if you forget this don't worry I always forget and it still works out!)

• 2 garlic cloves

• 1/2 cup of nutritional yeast

• 1 1/2 cups of water or nut milk, plus more to thin if necessary

• 1 teaspoon of Tumeric, this is for color so you can omit if you don't have it or don't want it

• 1 teaspoon of onion powder

• 1 teaspoon of salt

• Freshly ground pepper

Blend all ingredients until combined and smooth, adjust seasoning to taste. The sauce can be warmed up for serving. Enjoy!