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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
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
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.
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
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!
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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