Vegan Carrot Tacos

If you love crispy tacos, cook these crunchy golden taquitos in corn tortillas, filled with a carrot stew in ancho chili sauce, served with a delicious vegan cream made from almond and cashew, yellow lemon juice, and coconut oil.
Reviewed by Editorial Team of Kiwilimón

Published: 20-08-2018

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Ingredients

4
Servings
Medidas

Preparation

20 mins
20 mins
Low

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Energy
155.7
kcal
7.78%
Carbohydrate, by difference
17.3
g
5.77%
Protein
4.7
g
9.4%
Total lipid (fat)
8.7
g
13.38%
null
100
null
Provided by USDA

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Presentation

Serve your tacos with lettuce, pico de gallo, cream, and avocado.

Tips

Soak the cashews in water overnight so they soften and you get a smooth cream. You can add 2 tablespoons of coconut oil for extra flavor.

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