Vegan Quinoa Pumpkin Seed Candied Ginger Tacos
Yea, you heard me.
What you will need
ginger
onion
garlic
tomato
pumpkin seeds (unroasted)
balsamic vinegar
tortillas
cilantro
optional: tofu nuggets
How to cook
DAT PREP LYFE
1
Prep your onions, gahlic, and peel your ginger. And anything else your heart desires to be in your epic night of tacos.
2
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.
3
Chop your cilantro up.
DAT CANDIED GINGER
1
Mince up your ginger.
2
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.
INTERMISSION
1
I would have seasoned my own tofu for this but these are way too good to pass up.
2
I always like variety on taco night.
3
4
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.
DAT AIOLI
1
4 tbsp veganaise, as much Cholula as your heart desires, and lemon juice.
2
Throw an entire half of a lemon in there if you're feeling crazy. Add pepper. Shackalam.
DAT QUINOA
1
Cook your garlic up and get it ready to combine with quinoa
2
Once you've got your garlic good to go, add quinoa, onions, and tomatos and cook until desired texture.
3
Add dat lime and lemon juice.
4
Stir it up, as Bob Marley would say.
5
Once your quinoa isn't runny, add in your cilantro and stir.
6
Always important. It's all for the tacos baby.
7
TACO TIME
1
Science told me once that making masks out of your tortillas makes for better tacos.
2
Microwave 'em up. Or however you prefer. Just get those babies warmed up.
3
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.
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