Veggie Patty Tacos

White corn taco filled with crumbled vegan patties topped with a chipotle vegetable slaw.

Directions:

For the chipotle sauce: In a blender, combine all ingredients, except oil and pulse until smooth on lowest setting. Slowly drizzle in oil until desired consistency is reached.
For the slaw: In a large bowl, combine vegetables. Add desired amount of sauce and season to taste with salt and pepper, toss to coat. Reserve.
Preheat oven to 450°.
Place patties and tortillas on a baking sheet and prepare according to packaging instructions.
Crumble patties or roughly chop and divide evenly among tortillas. Top with slaw and avocado.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen

Ingredients:

Chipotle Sauce:

3 tablespoons lime juice

1/2 cup SimplyNature Original Organic Soymilk

1/4 teaspoon Stonemill Iodized Salt

1/4 teaspoon Stonemill Ground Black Pepper

1/4 teaspoon SimplyNature Organic Garlic Powder

1/4 teaspoon Stonemill Paprika

1/4 teaspoon Burman's Dijon Deli Mustard

1 Pueblo Lindo Chipotle Peppers

6 tablespoons Carlini Vegetable Oil

Slaw:

1/2 cup thinly sliced cabbage

1/2 cup thinly sliced snap peas

1/2 cup thinly sliced carrots

1/2 cup thinly sliced red pepper

1/2 cup thinly sliced cauliflower florets

1/2 cup thinly sliced red onion

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

12 ounces Earth Grown Quinoa Crunch Veggie Burgers

8 Pueblo Lindo White Corn Tortillas

1 avocado, sliced

Prep time:
10 minutes

Cook time:
20 minutes

Total time:
30 minutes

Servings:
4 (2 tacos per serving)