Vegan Quinoa Pumpkin Seed Candied Ginger Tacos

Prep your onions, gahlic, and peel your ginger. And anything else your heart desires to be in your epic night of tacos.

Mix up your pumpkin seeds with a bit of salt, pepper, and paprika. Roast for 15 min at 350 Fahrenheit until aromatic, I usually do this first as it's quick and you can start other parts of this epic combination of taco fillings.

Chop your cilantro up.

Mince up your ginger.

A lot easier than you think, just add ginger and balsamic vinegar and cook on low heat until it's the stickiest substance you've ever felt.

I would have seasoned my own tofu for this but these are way too good to pass up.

I always like variety on taco night.

It's not taco night without chips and salsa. Scientific fact: your tacos won't taste like tacos unless you truly indulge in some chips and salsa.

4 tbsp veganaise, as much Cholula as your heart desires, and lemon juice.

Throw an entire half of a lemon in there if you're feeling crazy. Add pepper. Shackalam.

Cook your garlic up and get it ready to combine with quinoa

Once you've got your garlic good to go, add quinoa, onions, and tomatos and cook until desired texture.

Add dat lime and lemon juice.

Stir it up, as Bob Marley would say.

Once your quinoa isn't runny, add in your cilantro and stir.

Always important. It's all for the tacos baby.

Science told me once that making masks out of your tortillas makes for better tacos.

Microwave 'em up. Or however you prefer. Just get those babies warmed up.

Combine your ingredients into the most amazing tacos you've ever had. Aioli first, stuffing second, then top with candied ginger and roasted pumpkin seeds. You've won.