Vegan Raw Taco
by Stacey Amagrande
Filling:
6 tbsp TATS Ghost Town Original , Serrano Chili Sauce
1 15 oz. can Garbanzo Beans (Chick Peas), drained
½ cup Raw Cashews
1 ear of corn, Kernels removed
1 small white onion, grated
1 small Yellow Squash, grated
1 Juice of Lime
Garnish:
1 Jalapeno, minced
1 Avocado, diced
1 Tomato, diced
3 tbsp Cilantro, finely chopped
1 Carrot, peeled and grated
Shells:
12 Cabbage leaves, cut in half lengthwise and tough stems removed
1
Place beans and nuts in a Ziploc bag and mash with meat tenderizer or rolling pin to resemble crumbles .
2
Combine the remaining ‘Filling’ ingredients with the crumble mixture, until well incorporated.
3
Spoon 2 to 3 T onto cabbage leaf; Top with a teaspoon of each garnish item. ENJOY!!!
Ingredients
Filling:
6 tbsp TATS Ghost Town Original , Serrano Chili Sauce
1 15 oz. can Garbanzo Beans (Chick Peas), drained
½ cup Raw Cashews
1 ear of corn, Kernels removed
1 small white onion, grated
1 small Yellow Squash, grated
1 Juice of Lime
Garnish:
1 Jalapeno, minced
1 Avocado, diced
1 Tomato, diced
3 tbsp Cilantro, finely chopped
1 Carrot, peeled and grated
Shells:
12 Cabbage leaves, cut in half lengthwise and tough stems removed
Directions
1
Place beans and nuts in a Ziploc bag and mash with meat tenderizer or rolling pin to resemble crumbles .
2
Combine the remaining ‘Filling’ ingredients with the crumble mixture, until well incorporated.
3
Spoon 2 to 3 T onto cabbage leaf; Top with a teaspoon of each garnish item. ENJOY!!!