Vegan Tex Mex Egg Rolls
Wednesday, March 20, 2019
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Vegan egg rolls filled with taco tofu, black beans, corn and cilantro. With an avocado buttermilk ranch dip!
Ingredients
∙ Makes 10 rolls
Produce
1 Avocado, Small
1/2 cup Black beans, canned
1/4 cup Cilantro
1/2 cup Corn, canned
2 tbsp Dill, fresh
1 Clove Garlic
2 Green onions
1 Lemon, Juice of
1/4 cup Parsley, fresh
Refrigerated
1 cup Almond milk or other non dairy milk
1/2 Block Tofu, Extra firm
Baking & Spices
1 Salt and pepper
1 1/2 tbsp Taco seasoning
Oils & Vinegars
1 tsp Apple cider vinegar
1 Oil
2 tsp Olive oil
Bread & Baked Goods
8 Egg roll wrappers
Ingredients
∙ Makes 10 rolls
Produce
1 Avocado, Small
1/2 cup Black beans, canned
1/4 cup Cilantro
1/2 cup Corn, canned
2 tbsp Dill, fresh
1 Clove Garlic
2 Green onions
1 Lemon, Juice of
1/4 cup Parsley, fresh
Refrigerated
1 cup Almond milk or other non dairy milk
1/2 Block Tofu, Extra firm
Baking & Spices
1 Salt and pepper
1 1/2 tbsp Taco seasoning
Oils & Vinegars
1 tsp Apple cider vinegar
1 Oil
2 tsp Olive oil
Bread & Baked Goods
8 Egg roll wrappers