Caitlin's Vegan Tacos
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Ingredients:
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Preheat the oven to 350 F.
Grease two standard loaf pans, or one 9"x13" pan.
Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.
Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.
Enjoy!!Directions:
Chop and saute onions and garlic with harissa olive oil after around ten minutes add spices and tomato paste. let simmer for a minute before adding broth and lentils. Bring to a boil and then simmer for 20-30 minutes.
Chop and coat cauliflower with harissa oil and season with salt. Add to preheated (425) oven and cook for around 30 minutes.
Place lentils in corn tortilla and top with cauliflower, cilantro and scallions. For the non-vegans I make a sauce with sour cream, lime juice and siracha.
Enjoy!
Grease two standard loaf pans, or one 9"x13" pan.
Whisk the oil, molasses, sugars, eggs, and zucchini in a large bowl. Whisk together the dry ingredients in a separate bowl. Add the dry to the wet ingredients and mix just until no dry spots of flour remain.
Bake for 45-50 minutes or until a wooden toothpick or skewer inserted in to the center comes out clean. Cool and serve with whipped cream.
Enjoy!!Directions:
Chop and saute onions and garlic with harissa olive oil after around ten minutes add spices and tomato paste. let simmer for a minute before adding broth and lentils. Bring to a boil and then simmer for 20-30 minutes.
Chop and coat cauliflower with harissa oil and season with salt. Add to preheated (425) oven and cook for around 30 minutes.
Place lentils in corn tortilla and top with cauliflower, cilantro and scallions. For the non-vegans I make a sauce with sour cream, lime juice and siracha.
Enjoy!