Spinach-Potato Tacos

Spinach-Potato Tacos (Vegan Gluten-Free Recipe Analysis)

This potato tacodemonstrates one of the best ways to make hearty, delicious, plant-based tacos.

Full recipe at www.forksoverknives.com

Serving

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Compliance

Based on the Vegan Gluten-Free way of eating preset. View more Vegan Gluten-Free recipes.

1324g

Ingredients

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2 large yukon gold potatoes, scrubbed and cut into small dice

2 POTATO (296g) Yukon Gold Potatoes

296g

Ingredients

YUKON GOLD POTATOES.

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1 large onion, diced

1 large (150g) Onions, Raw

150g
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2 cloves garlic, minced

2 clove (6g) Garlic, Raw

6g
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½ cup chopped fresh cilantro

0.5 cup (8g) Coriander (cilantro) Leaves, Raw

8g
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1 medium poblano pepper, seeded and diced

1 PIECES (10g) Sliced Poblano Peppers

10g

Ingredients

POBLANO PEPPERS, WATER, SUGAR OR HIGH FRUCTOSE CORN SYRUP, SALT, CITRIC ACID AND CALCIUM CHLORIDE.

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1 (10-ounce) package frozen spinach, thawed

10 ounce (283g) Spinach, Raw

283g
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12 corn tortillas

12 tortilla (288g) Tortillas, Ready-to-bake Or -fry, Corn

288g
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1/4 tsp Sea salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp freshly ground black pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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3 tablespoons nutritional yeast

3 tbsp (32g) Savory Nutritional Yeast Flakes

32g

Ingredients

DRY YEAST, NIACIN, PYRIDOXINE HYDROCHLORIDE, THIAMIN HYDROCHLORIDE,RIBOFLAVIN, FOLIC ACID AND B12.

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1 cup unsweetened, unflavored plant milk

1 cup (240g) Beverages, Rice Milk, Unsweetened

240g
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2 teaspoons ground cumin

2 tsp (8g) Ground Cumin

8g