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  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
      Lunch & Dinner

      Naan Butter Cauliflower

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      7-Day Vegan Challenge eBook

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      Tomato Ricotta Galette

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      Make Your Own…

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

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      Cinnamon Sugar Cookie Cereal

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      June 29, 2020

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      Homemade Vegan Ricotta Cheese

      June 11, 2020

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      Recipe Roundups

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      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

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      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

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      Green Bean Potato Salad

      August 17, 2020

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      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Salads

      Brussels + Roasted Cauliflower Grapefruit Salad

      November 1, 2018

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      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

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      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

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      Green Bean Potato Salad

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      Maple Sriracha Cauliflower

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      Ginger Dill Spring Peas

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      Creamy Dirty Mashed Potatoes

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      Creamy Grilled Romaine Salad

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      Cornbread Stuffing

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      Beet Hummus Hash Brown Toast

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      Candied Amaretto Trail Mix

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      Baby Bok Choy + Shiitake Red Curry Soup

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[slide-anything id="6097"]
Lunch & Dinner

Purple Cabbage + Crispy Butternut Squash Tacos with Pears + Maple Sriracha Mayo

by Gina Fontana October 17, 2017
written by Gina Fontana October 17, 2017
Jump to Recipe

purple cabbage + crispy butternut squash tacos

I wish everyday could be Taco Tuesday! These were seriously a fiesta in my mouth and I think I had about six of them #noshame They are sweet + crunchy + crispy + nutty with just a tad of zing. I was first inspired when Love & Lemons posted their Crispy Butternut Squash + Poblano Tacos. I wanted to try something with a similar fall-ish vibe, but yet something I could add some sweetness to. So with this idea in my mind, I set out to see what I had in my fridge to use up. I had some purple cabbage that was leftover from my Rainbow Sushi Donut recipe, perfect for tacos. The cabbage paired with the butternut squash would provide that “meatiness” while the maple glazed baked pears would add that delicate sweet flavor I was craving. I topped each taco with toasted pumpkin seeds + cilantro and a delicious maple sriracha mayo sauce. I wasn’t quite sure how the sauce would pair with all the flavors, but you guys, don’t skip the sauce. Awesomesauce! (what movie is that from?!! haha) It was dee-licious on these tacos. Alright my Taco Tuesdayers… Let’s party!

purple cabbage + crispy butternut squash tacos

Continue to Content
purple cabbage + crispy butternut squash tacos

Purple Cabbage + Crispy Butternut Squash Tacos with Pears + Maple Sriracha Mayo

Yield: 12 tacos
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • Parmesan Crusted Butternut Squash, (recipe below)
  • Maple Sriracha Mayo Sauce, (recipe below)
  • Maple Glazed Pears, (recipe below)
  • 1/2 red cabbage
  • 1/3 cup raw pumpkin seeds
  • fresh cilantro
  • corn tortillas
  • olive oil
  • salt + pepper

Parmesan Crusted Butternut Squash

  • 11 oz butternut squash, (pre-cut)
  • 1 1/2 tbsp flaxseed meal
  • 1/4 cup almond milk
  • 1/2 cup vegan parmesan cheese, (see below)

Maple Sriracha Mayo Sauce

  • 1/2 cup vegan mayo, (Just Mayo/Vegenaise)
  • 1 tsp sriracha hot sauce
  • 2 tbsp maple syrup
  • 2 lime wedges (juice only)

Maple Glazed Pears

  • 2 pears
  • 2 tbsp maple syrup

Instructions

  1. Preheat your oven to 350 degrees
  2. In a medium bowl, combine your flaxseed meal + almond milk and let it set up until it becomes "gooey"
  3. Cut your cabbage into rounds, place on a baking sheet, drizzle with olive oil, sprinkle with salt + pepper and place in the oven. Roast for about 20 minutes or until it starts to crisp
  4. You may want to cut your butternut squash into smaller pieces, then place into the flaxseed meal mixture. Add the vegan parm to the bowl + mix to coat the butternut squash
  5. **NOTE: you should keep this vegan parm on hand at all times, but if you don't have any prepared, it's super easy. See below
  6. Place the squash onto a parchment lined baking sheet and place in the oven. Bake for about 20 minutes or until the crust starts to turn golden brown
  7. Next, cut your pears into small squares, place in a small bowl and mix with maple syrup. Add to a parchment line baking sheet and place in the oven. Bake for about 15 minutes
  8. While those are all roasting, make your sauce
  9. Combine all sauce ingredients in your food processor/blender and blend until smooth and well combined
  10. Toast your pumpkin seeds in a dry skillet over medium heat, tossing often to prevent from burning. When you hear them starting to pop, remove from heat and set aside
  11. Remove the cabbage from the oven and slice into strips
  12. To assemble your tacos, place cabbage + butternut squash + pears in each corn tortilla shell and top with pumpkin seeds + fresh cilantro + sauce

Vegan Parmesan Cheese

  1. Blend until you achieve a parm cheese-like texture. Store in fridge 
  2. 3/4 cup raw cashews * 3 tbsp nutritional yeast * 3/4 tsp salt * 1/4 tsp garlic powder

Notes

** Vegan Parmesan Cheese is from Minimalist Baker

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: Mexican / Category: Main Course
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butternut squashcabbagecilantrodinnergluten freehealthylimemaplemayoparmesanpearpumpkin seedsrirachatacovegan
Gina Fontana

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Hello! I know I’ve been a little MIA lately on t Hello! I know I’ve been a little MIA lately on the ‘gram... I’ve been immersed in dessert world trying to get my book finished... 40 recipes down, 20 to go! 😅
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/shiitake-kale-and-plum-sushi/
Happy New Year! 🥳🎉✨ I have some delicious Happy New Year! 🥳🎉✨ I have some delicious recipes coming this year, both savory and sweet! Like this better-for-you Avocado Chocolate Pie! You’ll have to wait for this one though, it’ll be in my new book! A “new you”in the new year doesn’t have to mean skipping out on things you love, just finding a different way of indulging 😉
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AFFILIATE DISCLOSURE
My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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