Smoky Southwest Vegan Tacos with Squash
Ingredients
- 2 tbsp avocado oil or 1/2 cup veggie broth for oil-free version
- 1 packet NexVeg Tepary Smoky Southwest patties
- 1/2 purple onion
- 1/2 cup kabocha squash cut in small cubes
- 1/3 cup veggie broth
- 8 small tortillas
- Avocado, lime, salsa for serving
Preparation
In saucepan, heat 2 tbsp of avocado oil, sauté half of chopped onions, add the plant-based patties, break them in small chunks.
Cook for 5 min stirring occasionally, add the kabocha squash, and 1/3 cup of veggie broth.
Simmer for 8 min until squash is tender, then set aside.
Warm up the tortillas, fill each tortilla with the taco filling and enjoy.
