This recipe is courtesy of Lynn Grossutti of Green Planet Foods.
Needed for this recipe:
One package Yves Veggie Cuisine Ground Round (original)
1 large sweet onion (Vidalia if in season – late spring/early summer)
4 tbsp (60 ml) Sunshine Coast Olive Oil Co. Chipotle Olive Oil
½ tsp (2 ml) Sunshine Coast Olive Oil Co.Cayenne Chili Olive Oil
1 tbsp (15 ml) Sunshine Coast Olive Oil Co.Espresso Balsamic
½ tsp (2 ml) cumin
½ tsp (2 ml) coriander
Shredded Savoy cabbage
Dice the sweet onion. Heat the Chipotle Olive Oil over medium heat in a cast iron heavy bottom skillet and sauté onion for 10 minutes. Add the Espresso Balsamic and spices and cook for another few minutes.
Break up the Yves Veggie Ground Round and add to the ingredients in the skillet and heat up the mixture for another few minutes.
Place shredded cabbage on the tortilla. Top with vegan mixture and fresh salsa and/or
Avocado slices sprinkled with lime juice.
This is fast and the perfect addition to a flexitarian menu alongside fish or meat tacos.
Roll in homemade burrito shells.