Scalloped Parsnip Baja Tacos

5.0 (1 reviews)

4 oz. parsnips, peeled and cut into 1/2-inch-thick rounds
Olive oil for coating the parsnips
Chili powder, to taste
Salt, to taste
Black pepper, to taste
Cumin, to taste
1 cup shredded green cabbage
1/2 cup Vegenaise
1 chipotle pepper in adobo sauce, diced
1/2 red onion, diced
1/2 tomato, diced
2 blue or yellow corn tortillas
1/2 avocado, sliced

• Preheat the oven to 350°F.
• Boil the parsnips in water until soft but not falling apart. Drain and towel dry. Place in a bowl with the olive oil and toss to coat.
• Combine the chili powder, salt, black pepper, and cumin in a separate bowl. Add the parsnips and toss to coat. Remove and place on a baking sheet.
• Bake for 20 minutes, or until slightly firm. Remove from the oven and let cool.
• Meanwhile, mix together the cabbage, Vegenaise, chipotle, onion, and tomato.
• Heat the tortillas in a flat skillet over medium-low heat. Place the parsnips in the center and top with cabbage mixture and avocado slices.

Makes 2 servings

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind