Vegan Raw Tacos
By Stacey Amagrande
1 can garbanzo beans, drained, rinsed and smashed up
1 tsp Surrender Spices Tandoori Spice invite, or curry blend
½ tsp salt, more to taste if needed
Zest and juice of 1 lime
4 oz (half a tub) roasted red pepper hummus or other flavor hummus
Cabbage leaves
2 tbsp fresh cilantro or basil minced
1 ripe avocado, diced
1 large carro,t shredded
1 cup cucumber , diced
1
cucumber , diced
2
Add the tandoori spice, lime zest, lime juice, salt and hummus, stir together till combined.
3
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.
4
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
1 can garbanzo beans, drained, rinsed and smashed up
1 tsp Surrender Spices Tandoori Spice invite, or curry blend
½ tsp salt, more to taste if needed
Zest and juice of 1 lime
4 oz (half a tub) roasted red pepper hummus or other flavor hummus
Cabbage leaves
2 tbsp fresh cilantro or basil minced
1 ripe avocado, diced
1 large carro,t shredded
1 cup cucumber , diced