Amazing Vegan Tacos

Name: Roasted Delicata Squash Tacos
Cuisine: Vegan Tex Mex
Ingredients: For the Pumpkin Cashew Cream; 1 1/2 cups raw unsalted cashews; 1/2 cup fresh water; juice of 1 lemon; 1/3 cup canned pumpkin puree; 1 1/2 inch peeled and grated fresh turmeric; 1/2 tsp chili powder; Pinch of garlic powder; Salt and freshly ground pepper, TT; For the Tacos; 4-6 fresh, uncooked tortillas; 1 medium delicata squash; 1/2 small yellow onion, sliced thinly; 1/2 cauliflower head, cut into florets; 1/4 cup shiitake mushrooms, stemmed and sliced; 1 whole bunch garlic, 1/4 top sliced; 1 tsp apple cider vinegar; 1 cup fresh kale, deveined and thinly sliced; 1/4 cup fresh cilantro, roughly chopped; 1/4 cup fresh parsley, roughly chopped; avocado slices, optional

This is the perfect time of year to make these amazing vegan tacos! Fresh squash is abundant right now and there’s no need to limit yourself to one type. Use any of your favorite squashes for this recipe or many. Dealer’s choice! You think vegan tacos can’t possibly be something to write home about, but trust me when I tell you, you will write to everyone you know about these tacos!!

I borrowed this recipe from LoveandLemons, one of my favorite food and recipe blogs and tweaked it to my own taste. The original version is super delicious, so be sure and check it out. I improvised by adding some fresh garlic because, well you know me. To increase the health bennies, I used fresh turmeric as well. Check out my last post: Curcumin Has Multiple Health Benefits.

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Let’s be honest. This is definitely more work than throwing some ground beef in a skillet with a packet of taco seasoning, a box of taco shells in the oven and maybe adding some pre-packaged iceberg lettuce. Don’t be offended. I’m not knocking a quick meal because sometimes, you just need to get food on the table. But, if you can manage the time for these, you will not regret it and there will be compliments all around. I promise! Not to mention the 500 fold health perk.

Roasted Delicata Squash Tacos

November 20, 2023

by Kelly, RD

Cuisine Vegan Tex Mex

Category eating to fight cancer eating to fight disease healthy cooking registered dietitian Vegan vegetable recipes Vegetarian meal

Serving Size

1 taco

Notes

*if using dried, ground turmeric, use 1/3 amount as fresh, approx. 1 tsp.
*substitute any squash if unable to get delicate. Butternut and acorn squash work very well
*substitute any mushroom for shiitake or if using dried, soak for at least 30 minutes before using
*cashew cream can be made ahead or omitted for traditional non-vegan condiments
*for added heat, consider sliced jalapeños

Ingredients

For the Pumpkin Cashew Cream
1 1/2 cups raw unsalted cashews
1/2 cup fresh water
juice of 1 lemon
1/3 cup canned pumpkin puree
1 1/2 inch peeled and grated fresh turmeric
1/2 tsp chili powder
Pinch of garlic powder
Salt and freshly ground pepper, TT
For the Tacos
4-6 fresh, uncooked tortillas
1 medium delicata squash
1/2 small yellow onion, sliced thinly
1/2 cauliflower head, cut into florets
1/4 cup shiitake mushrooms, stemmed and sliced
1 whole bunch garlic, 1/4 top sliced
1 tsp apple cider vinegar
1 cup fresh kale, deveined and thinly sliced
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh parsley, roughly chopped
avocado slices, optional

Instructions

Soak raw cashews overnight or use a quick-soaking method. Once soaked and drained, blend together the cashews, water, lemon juice, pumpkin puree, chili powder, garlic powder, salt and pepper TT. Chill until ready to serve.
Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper or a silicone mat.
Slice the squash in half lengthwise, scoop out the seeds and slice into 1/2 inch pieces. Place slices onto one sheet pan.
Cut cauliflower into florets and spread onto the other sheet pan.
Slice onion and distribute half of the onion slices between each pan evenly.
Add olive oil, salt, pepper, to each pan and toss to coat.
Place bunch of garlic on either pan and drizzle well with olive oil.
Roast vegetables in oven for approx. 20-25 minutes or until golden brown.
In the meantime, slice mushrooms and add to a skillet with a small amount of olive oil and the other half of sliced onions. Cook, stirring frequently until browned.
Add the apple cider vinegar, stir and reduce heat. Stir in kale and cook just until wilted, about 1 minute. Season with salt and pepper, TT.
Cook tortillas in a skillet according to package directions.
Assemble tacos, beginning with a generous amount of the pumpkin cashew cream. Top with roasted veg mixture, cilantro, parsley, and avocado slices, if using.
*for added flavor and nutrition, top each taco with a sprinkle of toasted pepita seeds.

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