⬇️⬇️ RECIPES BELOW ⬇️⬇️

We’re on a mission to find the ingredients to make the BEST VEGAN MEXICAN STREET TACOS.

VEGAN MEXICAN CHORIZO RECIPE
2 packets of Mexican Chipotle Field Roast
1 onion, sliced
1 bell pepper, sliced
1 1/2 cups of fresh mushrooms

Directions: Crumble the field roast. Add all of the ingredients to a frying pan and cook on medium high heat until the field roast starts to get crispy.

VEGAN CHILI TACO FILLING RECIPE
2/3 cup of dry quinoa
2 cups of vegetable broth
1 can of corn
1 can of pinto beans
1 cup of chopped fresh mushrooms
2 tsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. salt
3 freshly squeezed limes (add more to taste if necessary)

Directions: Cook quinoa in vegetable broth. Once quinoa is cooked, add the rest of the ingredients into a sauce pan. Cook together until hot.

CASHEW CREMA RECIPE (by Eamon @ Eamon & Bec on YouTube)
1 cup of boiled or soaked cashews
1 tbls apple cider vinegar
1 tsp salt
4 slices of canned jalepenos
5 freshly squeezed limes
1/2 cup water

Directions: Blend it all up in a blender!

MANGO PICO RECIPE
2 tomatoes, chopped
1 mango, chopped
1/2 yellow onion, chopped
1 tsp. chopped cilantro

Directions: Mix ingredients together. Add lime juice to taste.

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We’re Christian and Aubry, a couple traveling North America (and maybe a tad bit of Central America and South America) in our converted Sprinter Van. On Minimal Millennials, we love chatting about what van life is REALLY like, tips that make it possible to travel on a budget, and how we incorporate minimalism into our every-day lives.

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Rollin’ – Brandon Paider

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