PURPLE CABBAGE + CRISPY BUTTERNUT SQUASH TACOS WITH PEARS + MAPLE SRIRACHA MAYO

Ingredients

Parmesan Crusted Butternut Squash (recipe below)

Maple Sriracha Mayo Sauce (recipe below)

Maple Glazed Pears (recipe below)

1/2 red cabbage

1/3 cup raw pumpkin seeds

fresh cilantro

corn tortillas

olive oil

salt + pepper

PARMESAN CRUSTED BUTTERNUT SQUASH

11 oz butternut squash (pre-cut)

1 1/2 tbsp flaxseed meal

1/4 cup almond milk

1/2 cup vegan parmesan cheese (see below)

MAPLE SRIRACHA MAYO SAUCE

1/2 cup vegan mayo (Just Mayo/Vegenaise)

1 tsp sriracha hot sauce

2 tbsp maple syrup

2 lime wedges (juice only)

MAPLE GLAZED PEARS

2 pears

2 tbsp maple syrup

Preparation

Preheat your oven to 350 degrees

In a medium bowl, combine your flaxseed meal + 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 + 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 parm to the bowl + mix to coat the butternut squash

**NOTE: you should keep this vegan parm on hand at all times, but if you don't have any prepared, it's super easy. See below

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

Next, 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 + pears in each corn tortilla shell and top with pumpkin seeds + fresh cilantro + sauce

VEGAN PARMESAN CHEESE

Blend until you achieve a parm cheese-like texture. Store in fridge

3/4 cup raw cashews * 3 tbsp nutritional yeast * 3/4 tsp salt * 1/4 tsp garlic powder

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About

I wish everyday could be Taco Tuesday! These were seriously a fiesta in my mouth and I think I had about six of them #noshame They are sweet + crunchy + crispy + nutty with just a tad of zing.