Spicy Stir-Fry Tacos
The next time you’re craving stir-fry flavors, skip the chopsticks and pile this tasty assortment of colorful veggies into spicy vegan tacos.
1 large butternut squash, peeled, seeded, and cut into ¾- to 1-inch cubes (6 cups)
8 ounces button mushrooms, sliced (3 cups)
2 cups broccoli florets
1 cup thinly sliced carrots
2 tablespoons cornstarch
5 teaspoons low-sodium tamari or soy sauce (see note in intro)
6 cloves garlic, minced
1 tablespoon grated fresh ginger
2 teaspoons unseasoned rice vinegar
1 teaspoon crushed red pepper
4 cups coarsely chopped Swiss chard
24 6-inch white corn tortillas, warmed
¼ cup thinly sliced scallions (white and green parts)
- Combine the squash and ¼ cup water in a 12-inch nonstick skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 6 to 8 minutes. Stir in the mushrooms, broccoli, and carrots. Simmer, covered, for 5 minutes more.
- Combine the cornstarch, tamari, garlic, ginger, vinegar, and crushed red pepper in a small bowl. Stir in ¼ cup water.
- Add the tamari mixture and Swiss chard to the vegetables in the skillet. Cook for 1 minute, stirring occasionally and adding ¼ to ½ cup water to reach the desired consistency.
- Spoon the vegetable mixture onto doubled tortillas and sprinkle with scallions. Fold or roll up tortillas. Serve immediately.