Spicy Stir-Fry Tacos - Forks Over Knives

Name: Spicy Stir-Fry Tacos - Forks Over Knives
Ingredients: 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)

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The next time you’re craving Asian flavors, skip the chopsticks and pile this tasty assortment of colorful veggies into spicy vegan tacos. To make the filling, the vegetables are quick-steamed...

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Ingredients

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)