Thai Peanut Tacos

Hello, friend! Happy Monday. 

How was your weekend? Mine was somewhat relaxing, somewhat kinda crazy. Especially when Maya decided to wake us up at 6:30 am Sunday morning.

Really, cat? Really?

She goes through her phases where she’s a darling little peach for about a week or so, and then the next, she’s totally out to get us. Not letting me sleep in on a Sunday? Are you kidding me?!

I don’t typically sleep in too long. But it’s sometimes so satisfying even just waking up at 7:30 or 8 rather than 6:30 like I do during the week.

But Maya clearly had other plans. So here I am, 7:00 pm on a Sunday, ready to snuggle in bed with a cozy blanket and a good book.

{ps. what are you reading right now? i need some recommendations!}

Anyways! Let’s talk tacos. My very favorite topic of discussion.

(no, I’m not kidding)

Tacos are…just wonderful. My very favorite food right now. Especially when there’s peanut butter involved like today!

I mean. Best way to start the week, right?

If you’ve been poking around Fooduzzi before, you know that one of my fave flavors is thai peanut. We’ve done it in hummus, soup, rainbow salads, zucchini noodle bowls, and burrito bowls. But adding it to tacos may have been my best idea yet.

She says so humbly.

I know the ingredient list might look a little…scary. But seriously, I bet that you have most of them on hand right this very second.

These tacos are made up of four parts:

1. Roasted veggies. You all know I love me some roasted veggie goodness. So that’s what we’re doing here. Broccoli, mushrooms, sweet potatoes – into the oven until nice and caramelized. Feel free to change up the veg to your liking.
2. Thai Peanut Sauce. aka. the sauce that angels sing about. That might be a little dramatic, but I seriously do love this sauce. Gluten free, vegan, and downright addictive.
3. Black beans. Honestly, to save time, open a can of black beans, drain and rinse, and then spoon onto your tacos. If you have a bit more time / want an extra flavorful bean experience, cook them up with some garlic and onions. It’ll only add a few minutes to your cook time, but it seriously does make a difference.
4. Toppings. obv. I went with cilantro, green onion, and radishes, but choose your faves. Extra Sriracha would be especially yummy.

I hope you enjoy these tacos! Especially topped with an extra spoonful of Thai peanut sauce.

Thai Peanut Tacos

From Fooduzzi at https://www.fooduzzi.com/2017/03/thai-peanut-tacos/

https://www.fooduzzi.com/wp-content/uploads/2017/03/vegan-thai-peanut-tacos-10.jpg

Prep: 10m

Cook: 30m

Yield: serves 3-4 people

Total: 0h 40m

An easy taco recipe that's loaded with flavor! Naturally vegan and gluten free.

You'll Need...

• For the vegetables:
• 6 oz. broccoli florets, chopped into small pieces
• 10 oz. baby bella mushrooms, sliced or chopped
• 1 medium sweet potato, chopped into small pieces
• 2 Tbsp. olive oil
• salt + pepper
• For the black beans:
• 1 Tbsp. olive oil
• 1/2 sweet onion, diced
• 2 cloves garlic, minced or pressed
• salt + pepper
• 1 can black beans
• For the sauce:
• 1/2 cup peanut butter
• 2 and 1/2 tsp. pressed / grated garlic
• 1 Tbsp. freshly grated ginger
• 5 tsp. Tamari / soy sauce
• 2 tsp.+ Sriracha
• 2 tsp.+ honey/maple syrup for vegans
• hot water, as needed
• For assembly:
• 9-12 corn tortillas (homemade recommended)
• Sriracha, sliced green onion, cilantro, sliced radishes

Directions

1. Make the vegetables: Preheat your oven to 400 degrees F. Add broccoli, mushrooms, and sweet potato to a baking sheet. Pour olive oil on top, then season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are caramelized and tender. Set aside.
2. Make the black beans: Add olive oil into a medium skillet over medium heat. When hot, add onion and garlic, and season with salt and pepper. Cook until slightly translucent and fragrant, about 2-3 minutes.
3. Add your whole can of black beans (even the juice) to your skillet. Bring to a simmer, and cook until the liquid has reduced by 1/2, about 5-8 minutes. Set aside.
4. Make the sauce: Add peanut butter, garlic, ginger, soy sauce, Sriracha, and honey into a medium bowl. Slowly add some hot water to thin, and mix to combine. You'll want the sauce pourable, but not overly watery. Use your judgement here. Taste, and adjust as needed. Set aside.
5. Assemble your tacos: Spread a bit of the sauce on your tortilla. Add black beans and roasted veggies. Top with additional peanut sauce and desired toppings.

Additional Notes

*To save time, drain and rinse beans, then spoon directly onto tacos. No cooking needed!

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