Shop > Week 51: Vegan Taco Lettuce Cups

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Shop > Week 51: Vegan Taco Lettuce Cups

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Week 51: Vegan Taco Lettuce Cups

Week 51: Vegan Taco Lettuce Cups

VEGAN TACO LETTUCE CUPS

INGREDIENTS:
Vegan Sour Cream Regular Sour Cream
 Cooked Taco "Meat" / Cooked Taco Meat 
Cooked Corn 
Salsa
Hearty Lettuce
Cabbage
Guacamole
Taco Seasoning
Cilantro
Lime

Assembly: Sauté your taco meat with your taco seasoning until thoroughly cooked. Lightly char your corn. Lay out your Cabbage Leaves on a platter. Line them with your lettuce leaves. Add in your taco meat and corn. Scoop on your salsa, sour cream, guacamole and finish with some cilantro and lime. 

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VEGAN STUFFED MUSHROOMS

INGREDIENTS:
8 oz Mushrooms
Potatoes (enough for 1 cup of Mashed Potatoes)
Vegan Sour Cream Regular Sour Cream
1/2 cup Arugula, chopped
1/2 cup Bread Crumbs
Vegan Butter / Butter
Garlic Powder
Pepper

Boil your potatoes until they are ready for mashing. After your potatoes are soft add in 2 TBSP of butter, 1/4 cup of sour cream, garlic powder, and pepper.  Add in your chopped arugula and set aside.

Preheat your oven to 350. In a small skillet heat up 2 TBSP of butter. Once the butter starts to melt add in your breadcrumbs, stirring occasionally. 
Once lightly toasted, set aside and save your skillet.

Destem your mushrooms and finely chop stems- add them to the skillet after you remove your breadcrumbs. After a few minutes of sautéing add them to your mashed potato mixture.

Assembly: Lay out your mushroom caps. Carefully scoop in the mashed potato mixture and top with breadcrumbs. Bake for about 20 minutes, making sure the breadcrumbs don't burn. Serve immediately.

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VEGAN JALAPENO CHIP POPPERS

INGREDIENTS:
Chips
Tub of Vegan Cream Cheese
Cilantro
1-2 TBSP Jalapeno Cherry Salsa
1/4 cup Vegan Shredded Cheese Shredded Cheese

Green Onions/Chives

Assembly: Let your cream cheese soften for about 5-10 minutes. In a small bowl combine your cream cheese, jalapeno salsa, and green onions.  Add a dollop onto each chip and garnish with cilantro.

If you want to serve them hot forego the cilantro until you take them out of the oven. 2-3 minutes on 400 is all they need!


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