Vegan Raw Tacos
By Stacey Amagrande
cucumber , diced
Add the tandoori spice, lime zest, lime juice, salt and hummus, stir together till combined.
Core the outer leaves of the cabbage and cut each leaf into two. Fill the cabbage leaf with a heaping tablespoon of the bean mixture. Garnish with the cilantro, carrot avocado and cucumber.
This is so healthy and tasty, double the recipe and snack on it all week. Great add ins are: minced red or green onion, a dollop of Greek yogurt, grilled eggplant, grilled mushroom, chopped cashew or almonds! Enjoy for up to 2 weeks in the fridge when properly stored!!!
Ingredients
Directions
cucumber , diced
Add the tandoori spice, lime zest, lime juice, salt and hummus, stir together till combined.
Core the outer leaves of the cabbage and cut each leaf into two. Fill the cabbage leaf with a heaping tablespoon of the bean mixture. Garnish with the cilantro, carrot avocado and cucumber.
This is so healthy and tasty, double the recipe and snack on it all week. Great add ins are: minced red or green onion, a dollop of Greek yogurt, grilled eggplant, grilled mushroom, chopped cashew or almonds! Enjoy for up to 2 weeks in the fridge when properly stored!!!