Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author
Tried it. Loved it!
We used an Anaheim pepper and a can of chopped green chilis.
Oat milk, unsweetened, was our choice for the milk.
This will work into our regular Taco Tuesday rotation.
Hi there! Is it possible to use fresh spinach somehow? If so, how would the recipe change?
Just cook it if you want to make it exactly like the recipe. OR you can leave it raw and use it more like a “Lettuce.”
So delicious I was surprised. I’m not WFPB but just trying out this recipe and glad I did. It will be added to my dinner rotation.
Really yummy recipe. I added green salsa.
One of my favorites!
I would add white beans and chopped portobello mushroom to this to make it more nutritious and savory, but this has definitely inspired me to try other types of tacos besides the traditional ones!
Love this idea
These were simple to make and delicious. I’ll be making them again!
Really enjoyed this recipe. It’s easy to put together, and it’s a nice alternative to traditional tacos.
We make this every few weeks. Love it. Super easy to make.