Vegan Tacos with Smoky Almond Creme and Easy Vegetable Soup

Pantry Doctor

8

Description: These vegan tacos are my latest obsession! Today I am going to show you how to spice up your Meatless Mondays for Taco Tuesday with these vegetarian/vegan friendly roasted butternut squash, eggplant and tempeh tacos!
$ 85.54
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Serves
: 8
Time: 1:05 m (20 m prep, 45 m cook)
Ingredients:
(Ingredients and measurements subject to availability)
Tacos:

  1. 2 butternut squash cubed
  2. 2 Eggplant cubed
  3. 1 package tempeh
  4. 6 tbsp extra virgin olive oil*
  5. 1 tsp cumin
  6. 1 tsp cinnamon
  7. Salt and pepper* to taste
  8. 2 packages of taco shells

Cream:

  1. 1 cup raw almonds (soaked in hot water for 20 minutes or room temperature water for 2-3 hours if time allows)
  2. 1 lemon juiced
  3. 1 tsp salt*
  4. 1/2 cup extra virgin olive oil*
  5. 4 cloves garlic
  6. 1 tsp smoked paprika

Soup:

  1. 1 onion chopped
  2. 1 tbsp olive oil* (coconut oil if available)
  3. 2 cloves garlic minced
  4. 1 tsp cumin
  5. 1 tsp turmeric
  6. 1 tsp red pepper
  7. 1 15 oz can corn drained
  8. 1 15 oz can black beans rinsed and drained
  9. 1 15 oz can chickpeas rinsed and drained
  10. 1 15 oz can tomatoes diced
  11. 32 oz vegetable broth
  12. 2 cups spinach

*Not provided:
Salt and pepper
Extra virgin olive oil
Equipment:
Stock pot
Food processor

Instructions
:

Tacos:

  1. Preheat oven to 400 degrees. Put butternut squash and eggplant into a roasting dish and drizzle with olive oil. Bake for 45 minutes or until tender and set aside.
  2. In the meantime, make the smoky almond creme in the food processor. Combine soaked almonds, lemon, olive oil, sea salt, garlic, and smoked paprika until they make a nice creamy sauce. Add more garlic, salt, and pepper as needed.
  3. To serve: warm your favorite tortillas in the oven, then place the roasted veggies inside and top with the almond creme.

Soup:

  1. In a large stockpot, saute the chopped onion on medium-high heat for 3 minutes until fragrant.
  2. Add garlic, cumin, turmeric and red pepper. Saute for another minute.
  3. Add the rest of the ingredients and bring to a boil, then simmer with a lid for 20 minutes.

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