Plant Based Asian Fusion Tacos Recipe

Name: Plant Based Asian Fusion Tacos Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 10 Tbsp. Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing; 1 Tbsp. low sodium soy sauce; 2 cloves garlic, finely chopped; 2 tsp. ground ginger; 6 cups bite-size cauliflower florets; 1 package (3.5 oz.) shiitake mushrooms, stems removed and thinly sliced; 8 (6 - inch. ea.) soft taco-size flour or corn tortillas, warmed

Preparation Time15 mins Cooking Time25 mins Makes 4 servings

Combine with garlic, soy sauce and ginger with Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing to make an easy creamy and delicious taco topping.

Nutritional Information

Calories

306.839kcal (4 serving)

Total Fat

18.228g (4 serving)

Saturated Fat

3.019g (4 serving)

Trans Fat

0.146g (4 serving)

Cholesterol

0.559mg (4 serving)

Sodium

200.667mg (4 serving)

Total Carbs

32.338g (4 serving)

Dietary Fiber

7.006g (4 serving)

Sugars

4.866g (4 serving)

Protein

6.839g (4 serving)

Ingredients List

10 Tbsp. Hellmann’s® or Best Foods® Plant Based Mayo Spread & Dressing
1 Tbsp. low sodium soy sauce
2 cloves garlic, finely chopped
2 tsp. ground ginger
6 cups bite-size cauliflower florets
1 package (3.5 oz.) shiitake mushrooms, stems removed and thinly sliced
8 (6 - inch. ea.) soft taco-size flour or corn tortillas, warmed

Directions

1. PREHEAT oven to 400°. Line rimmed baking sheet with parchment paper or foil.

2. COMBINE Hellmann's® or Best Foods® Plant Based Mayo Spread and Dressing, soy sauce, garlic and ginger in small bowl. Remove 1/4 cup mixture to a large bowl and reserve remaining sauce for drizzling.

3. ADD cauliflower and mushrooms to the large bowl and toss. Spread on prepared baking sheet and roast 25 minutes or until tender.

4. EVENLY DIVIDE vegetables among tortillas, then drizzle with reserved sauce. Garnish, if desired, with chopped cilantro, sliced green onions, edamame and diced red bell pepper.