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Vegan Korean-Style BBQ Lettuce Tacos

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"Submitted by Dr. Goodman (Joseph Orthodontics, Columbia)"

Serves 4 | Prep Time 10 min. | Cook Time 5-7 min.

Why I Love This Recipe

Straight from the Orthodontists mouth we have a vegan/vegetarian option that is packed with vitamins, minerals, and just enough sweet, spicy and crunchy to be incredibly satisfying. If you feel you are missing out on that crunch-factor with braces on, this is one of the tastiest ways to rectify that. This recipe was made with our vegetarian and vegan friends in mind, but if you are a carnivore, feel free to add some steak or chicken in with the mushrooms and onions when they are cooking.

Ingredients You'll Need

Tangy Red Cabbage Slaw (recipe below):
- 3 Tbsp. Brown Rice Vinegar
- 1 Tsp. 100% Maple Syrup
- 1 Tsp. Minced Garlic
- 1/2 Tsp. Hot Sauce of your choice
- 1/2 Tsp. Salt
- 1/8 Tsp. Pepper
- 3 Cups Red Cabbage (thinly sliced)
- 1/2 Cup of Carrot (grated)
- 1/4 Cup Red Radish (sliced into thin rounds)
- Romaine Lettuce (leaves whole)
- 1 Package Ancient Harvest Organic Quinoa with Sea Salt
- 1/3 Cup Korean BBQ sauce (of your choice)
- 1 Small Container Mushrooms
- 1 Medium Onion( Sliced)
- Green Onions (sliced)
- 2 Fresh Limes
- Fresh Cilantro
- Brown Sesame Seeds


In a large mixing bowl, whisk together brown rice vinegar, maple syrup, garlic, hot sauce, salt and pepper.

Add cabbage, carrots, and radish and stir together until everything is coated. Refrigerate until ready to serve.

In the meantime, sauté onions and mushrooms until cooked. Toss in Korean BBQ sauce and continue cooking until caramelized.

Prepare Quinoa according to packet instructions and add a squeeze of lime juice and fresh cilantro.

To Serve:
Place a lettuce leaf on your plate and layer inside with quinoa and mushroom/onion mixture. Top with tangy red cabbage slaw

Pairs Well With

Jalapenos, Pickled Veggies, Kimchi and Crushed Cashews

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