Kudos to one of my best friends, for dropping this yummy idea into our laps on a recent visit to their South Carolina home.
- Find a muffin pan. Press either filo dough or wonton wrappers into each muffin slot.
- Prep either faux ground beef or extra firm tofu. If tofu, cut into teeny tiny cubes and season with low sodium taco seasoning. If faux ground beef, brown in a frying pan, also with taco seasoning.
- Plop whatever meat substitute you chose into the bottom of each wonton or filo dough muffin section.
- Top each with vegan shredded cheese.
- Bake at about 375 degrees for around 10-12 minutes.
- On the side, prep fresh pico with chopped tomato, onion, cilantro, lime juice and salt.
- Also optionally prep fresh guacamole with the same ingredients for pico, plus avocado.
- Once the taco cups are through baking, top each with guacamole, pico, and a dollop of vegan sour cream. Add a whole black olive to the top of each if you'd like.
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