Braised Veggie Tacos for #tacotuesday 🌮 This recipe is vegan, gluten free, and all made from scratch!
Braised Veggie Ingredients:
8oz. Pack of baby Bella mushrooms
2 whole carrots peeled
1/2 red onion
1/2 red pepper
1 large or 2 small garlic cloves
1/2 cup vegetable broth
1/4 cup red wine
1 tsp salt
1/2 tsp pepper
1/2 tsp cumin
Preheat your oven to 350 degrees. Slice the mushrooms, carrots, and jalapeño in half (long ways). Take the halves of the onion and red pepper and cut them in half again. In a cast iron pan on high heat add a tbsp of avocado oil or vegetable oil. Add the veggies flat side down, season with cumin, s&p. Brown them, then flip. Takes ~3min each side. Pour the veggies into a Dutch oven or if your cast iron has a lid that works too. Add the garlic, veggie broth, wine, and cilantro. Cover and bake for 30 min.
Yields 4 servings
2 vine tomatoes
1/4 braised red onion
1/4 braised red pepper
1 braised jalapeño
1/2 lime juiced
Add all the ingredients to a food processor and blend. Keep it as smooth or chunky as you like!
Yields 1 cup of salsa
2 cups @maseca.centroamerica instant corn masa flour
1 1/2 cups water
2 tbsp chopped cilantro
1 tsp salt
Follow the recipe on the back of the flour package.
***Watch my story highlight ‘veg tacos’ for a tutorial***
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#vegandinner #eattherainbow #f52grams