Butternut Squash Nugget Tacos With Sweet Vegan Mayo sauce recipe is so delicious. This was my first time making this type of recipe with butternut squash. And I was surprised how tasty it is!
This plant based squash taco recipe is very nutritious. Butternut squash is packed with plant based vitamins and minerals. Such as vitamin A, vitamin C, and fiber.
I like to use low carb whole wheat tortillas for taco shells. And shredded purple cabbage as a garnish. Additionally I bought precut butternut squash cubes but you can prep your own squash for the tacos too.
You only need 3 ingredients to make the sweet vegan taco sauce. Ingredients include 1/4 cup vegan mayo, 1 tbsp agave, and 1 tsp salt. Use a whisk to blend into the taco sauce.
so how do you cook butternut squash? Butternut squash is easy to cook by itself. First use a large knife by cutting the bottom and top off. Then use a vegetable peeler to peel the skin off.
Next use the large knife to cut into square chunks. You can bake the chunks at 350 degrees Fahrenheit.
Similarly you only need 7 easy vegan ingredients for the butternut squash tacos. Ingredients include 2 cups butternut squash cubes, 1/2 cup shredded purple cabbage, and 2 tbsp vegetable oil.
Also 1 cup almond flour, 1 tbsp Chinese 5 spice, 1 tsp salt, and 3 whole wheat tortillas (Low Carb optional). The directions for squash tacos are short and sweet also. Which makes this an easy vegan dinner recipe.
If you don’t buy precut butternut squash (for these vegan tacos) then you will have to cut your squash into cubes first. 1×1 inch is good for the indicated baking time. Then preheat oven to 350 degrees F.
Next In a large mixing bowl combine almond flour, Chinese 5 spice, and salt. Whisk together until thoroughly combined. Then Drizzle butternut squash cubes with vegetable oil. This way they turn out crispy in this butternut squash tacos recipe.
Then toss the squash into the almond flour seasoning blend and toss around to distribute Nugget coating evenly. Next Line a baking sheet with parchment paper. Then Spread out butternut squash nuggets on the baking sheet.
Next Bake the vegan nuggets for 12 minutes. Then Fill tortilla taco shells with butternut squash nuggets and shredded purple cabbage. You can make the sweet vegan mayo taco sauce last as it only takes like 2 minutes. Vegan butternut squash tacos recipe is healthy and gluten free.
These plant based tacos are easy and delicious
Preheat oven to 350 degrees F
In a large mixing bowl combine almond flour, Chinese 5 spice, and salt. Whisk together until thoroughly combined.
Drizzle butternut squash cubes with vegetable oil
Then toss the squash into the almond flour seasoning blend and toss around to distribute Nugget coating evenly
Line a baking sheet with parchment paper
Spread out butternut squash nuggets on the baking sheet
Bake the nuggets for 12 minutes
Fill tortilla taco shells with butternut squash nuggets and shredded purple cabbage
Combine all ingredients in a small mixing bowl
Use a hand held whisk and stir vigorously until thoroughly combined
Calories are roughly estimated
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