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VEGGIE TACO BAR

VEGGIE TACO BAR

RECIPE TYPE

Vegan, Vegetarian

SERVES

6 to 8

Prep Time: 15 min

Cook Time: 30 min

Ingredients

Crispy Cauliflower Filling:

1 small head cauliflower, separated into large florets (about 8 to 10 cups)

3 tbsp Longo’s Almond Butter

1 tbsp each Longo’s Canola Oil and Longo’s Maple Syrup

1 tbsp hot sauce (or to taste)

1/3 cup Longo’s Panko Bread Crumbs

3 tbsp cornmeal

2 tbsp taco seasoning blend (purchased or homemade, see recipe)

Mushroom Filling:

2 tbsp Longo’s 100% Pure Canola Oil, divided

1 pkg (454g) Longo’s Sliced Cremini Mushrooms

1 small onion, thinly sliced

2 cloves garlic, minced

1 tbsp soy sauce

1 tsp each Longo’s Essentials Ground Cumin and Paprika

1/2 tsp salt 1/2 lime

2 tbsp chopped fresh cilantro or green onion

Small flour tortillas and crunchy taco shells

Additional topping such as salsa, shredded cabbage, microgreens, sliced radishes, fresh cilantro, avocados, crumbled or shredded vegan cheese, pickled red onions* and cilantro lime cream**

Directions

Crispy Cauliflower: Place cauliflower in large bowl. Warm almond butter with canola oil, maple syrup and hot sauce in the microwave for 30 seconds or until fluid; mix well. Pour over cauliflower and toss to coat evenly. Stir panko with cornmeal and seasoning in separate bowl. Tossing, gradually shake crumb mixture over cauliflower until well- coated (discard any leftover crumbs).

Spread coated cauliflower on baking sheet lined with Longo’s Essential Parchment Paper. Roast in preheated 400°F oven for 30 minutes, turning occasionally.

Mushroom Filling: Meanwhile, heat oil in large skillet set over medium heat. Add mushrooms and onion; saute´ for 10 minutes or until golden. Stir in garlic, soy sauce, cumin, paprika and salt. Cook, stirring often, for 2 to 4 minutes or until moisture is evaporated. Remove from heat; squeeze lime into skillet and stir in cilantro.

Taco Bar: Arrange warm fillings with soft and crunchy tacos along with bowls of additional toppings at the table.

A Dash of Advice

 For a ground “meat” texture on the mushroom filling, pulse the onions and mushrooms in a food processor until finely chopped before saute´ing.Taco Seasoning Blend: Combine 3 tbsp chili powder, 1 tbsp paprika, 1 tbsp onion powder, 1 tbsp ground cumin, 2 tsp garlic powder, 1 tsp salt and 1/4 tsp cayenne pepper (optional). Store in small jar for up to 1 month.*Pickled Red Onions: Toss 1 thinly sliced red onion with 1 tsp salt and 2 tbsp fresh lime juice. Reserve in refrigerator for up to 1 day.**Cilantro Lime Cream: Stir 1 cup plant-based plain, thick yogourt with 2 tbsp each cilantro and lime juice, 1 tsp lime zest and 1/4 tsp salt. Reserve in refrigerator for up to 2 days.

NUTRITIONAL INFORMATION

Per serving (1 basic taco with crispy cauliflower): 280 calories
 

Protein 8g

Fibre 5g

Fat 8g

Sugar 5g

Carbs 44g

Sodium 420mg

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