Vegan Taco Boats & Mexican Grilled Corn

Directions

• For the Vegan Taco Boats
• Finally dice the white onion and cook on medium to low heat in 2 tablespoons of olive oil until soft and translucent but make sure not to brown.
• Once onion is soft and translucent add one bag of Gardein Beefless Ground to onion mixture and add 3 tablespoons of vegan butter.
• Add one package of taco seasoning (or two packages if you prefer more flavour, this is what I do!) along with one cup of water and fry on medium to high heat until brown and crispy.
• Once taco mixture is brown and crispy, set aside.
• Prepare your Vegan Taco Boats. Arrange your soft tortilla taco bowls on a platter. Add layer of vegan cheese, then add a layer of your taco mixture to the bowl. Continue to layer with your desired toppings, I like to add a layer of salsa and guacamole then top it off with more vegan cheese, cilantro and a thinly sliced jalapeño.
• You can also add diced tomatoes, diced peppers, refried beans, the list is endless!
• For the Mexican Grilled Corn
• Preheat your BBQ on low-medium heat.
• Toss your cobs of corn in olive oil and place on BBQ. You want the cobs of corn on the BBQ long enough to char on both sides. Make sure to keep on eye on them and turn as needed.
• Once corn is charred remove from BBQ and arrange on a platter. Smother the top of your corn with vegan mayo, vegan feta or ricotta and squeeze a hefty amount of lime juice on top of the cobs.
• Sprinkle vegan parm on corn and top with a dash of paprika, chopped cilantro and salt and pepper to taste. Enjoy!