Vegan Tacos

“Meat” Ingredients
1 cup of walnuts
1 tbsp vegan mayonnaise
2 small pearl onions
1 tbsp taco seasoning

“Cheese” Ingredients
1 cup of peeled chopped potatoe
2 small carrots
2 – 3 tbsp of olive oil
2 tbsp of nutritional yeast

Additional Ingredients
Tomato
Kale

Directions
1. Soak walnuts overnight in water
2. Boil potatoes and carrots until soft enough to mash
3. Add cheese ingredients to a blender. Blend until smooth and the consistency of nacho cheese
4. Drain walnuts
5. Add meat ingredients to a blender. Blend until smooth but crunchy
6. Put together your taco topped with chopped tomatoes and Kale (or toppings of your choosing)

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Mung Bean Bulgar Soup

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Ingredients
Half a container of vegan vegetable stock
1/4 cup bulgar
1/4 cup mung beans
1 Roma tomato diced
1 tbsp of garlic salt
1 tbsp of celery seed
1 tbsp of peppercorns
3 pearl onions peeled and diced
1/2-1 cup water

Directions
1. Place all ingredients in a slow cooker and cook on low for 4 hours
2. Add water based on your preference for the thickness of the soup (the bulgar soaks up the stock).
3. Cook on high for an hour
4. Serve – if thicker consistency the soup is good with garlic crackers for dipping.