Vegan Winter Collard Tacos!

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Taco Night Just Got Green

I’m a huge fan of making sure healthy alternatives that pack taste!

I tried a version of tacos using a meat alternative and gluten-free toasted tortillas. I absolutely loved it, but wanted to make something that used more color and no substitutes.

These tacos are full of antioxidants from the collards, and vitamin B6 and potassium are swimming in the butternut squash. They also provide steady amounts of vitamins E, A, K and C, plus loads of folate (folic acid) and fiber.

The radish also add zinc, phosphorous, magnesium, copper, calcium, iron and manganese

Basically, you’re eating your chewable daily vitamin, but it tastes like Taco Tuesday…and how could you not be present for that? Enjoy!

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Products

Peach Whiskey Sauce

Original Bitchin’ Sauce - I will be curating a soy free way to make this at home (so sign-up for updates below so I can send it to you,) but click the link to find out who is selling this sauce near you!

Fresh Ingredients

2 Radish

2 Heads of Broccoli

1 Can of Chickpeas

White Onion

1 Bunch of Collards

1 Small/Medium Butternut Squash

Pumpkin Seeds (Toasted/Unsalted)

Micro-greens (or) Sprouts of Choice

Cumin

Garlic Powder

Smoked Paprika

Pepper / Salt

Cinnamon

Cayenne Pepper

Parsley

Olive Oil

  


Method

Prep time is approx. 25-30 minutes. Makes about 8-10 tacos depending on how full you’d like yours. For easier digestion, you can blanch the collards for one minute and place in cold ice water. My pictured tacos are on raw collard leaves.

Step One - The Veggies

  1. Butternut Squash - Saute until tender with 1tsp of cayenne pepper, 2 tsp of cinnamon, 1 tsp cumin, and salt and pepper to taste.

  2. Chickpeas - Whether you soaked chickpeas overnight or used canned, drain these and begin to warm in a saucepan with a touch of olive oil, 4 tsp smoked paprika, 3 tsp of parsley, and salt/pepper to taste. Cook as much of the moisture as you can. A little crispiness never hurt anybody! Mix in your butternut squash and keep warm.

  3. Broccoli - Cut each crown into 2 or 3 pieces. Steam on high with salt and pepper to taste. I leave these a bit crunchy for volume, so 3-6 minutes usually does the trick. Take off heat and place in a bowl to cool. Mix in 1-2 tbsp Original Bitchin’ Sauce. Add more or less sauce dependent on the texture you desire for the base of your tacos.

  4. Onions - Cut 1/4 of your onion into skinny slices. Brown in olive oil and black pepper. Get them slightly crisp and add 3 tbsp of peach whiskey sauce (More or less depending on your taste buds.) Cook the sauce down and keep warm on low.

  5. Radish & Sprouts - Use a mandolin to slice the radish and let drain thinly. Wash your sprouts and allow drain as well!

Step Two - Collards

Wash and dry your collard leaves! These will serve as your “taco shells.” Cut according to the size you’d like your tacos. I cut the tip of the collard leaves 1/3 down the collard leaf for one taco. I use the remaining taco to destem and chop in half for two more tacos! Roughly 1 collard equals 3 tacos for my husband and me!

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Step Three - Filling

Layer broccoli mixture on the bottom of your taco. Next pile on the chickpeas and butternut squash followed by 2-4 onion pieces. The onions are sweet, so you want them to compliment the spiciness from the butternut squash. Last, top with a pinch of sprouts, a few radishes, and the pumpkin seeds!

Step Four

Eat all the things and tag #earthandolive wherever you post so we can see your recreations/additions!

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