Okay so I haven’t been doing very well with the whole horror themed recipes, but there will be a few sprinkled in, don’t you worry. I suppose these could be called Children of the Corn Tostadas, but I won’t get too technical about it.
This vegan tostada recipe makes for great plan ahead meals because it takes a little bit of time to roast your squash, but other than that, this meal can be assembled fairly quickly and easily. My favorite thing to do is to make a large batch and then just assemble and eat them for quick 10 minute meals. As always, this dish is super customizable if you’re a pumpkin fan, sub the butternut squash for pumpkin, you could always do a raw massaged kale, and you could opt for an avocado aioli instead of a vegan mayo substitute.
As always, at its core this dish is gluten-free and vegan, but always double check your ingredients just to make sure! For this dish I fried my corn tortillas because (this could 100% be just me but) I always get nauseous when I have raw corn tortillas, but you could also sub some hearty greens instead of a tortilla for an awesome wrap! Let me know what you do!
- Braised Kale
- 1 tsp coconut oil
- 3 cloves garlic, minced
- 1 lbs kale, stems removed, leaves chopped
- juice of ½ a lemon
- ½ cup of vegetable broth or water
- 1 tsp coconut oil
- ½ onion, chopped
- 1 green bell pepper, sliced
- 1 sprig of rosemary, chopped
- 1 cup of roasted butternut squash, cubed (to roast, cut your butternut squash in half, drizzle with olive or coconut oil, and bake at 350 degrees F until tender and skin is blistered, about 30-40 minutes)
- Chipotle Aioli
- 1-2 Tbl. vegan mayo or avocado
- ¼ tsp chipotle powder
- 6 corn tortillas
- coconut oil for frying tortillas
- Prepare your braised kale. Heat your 1 tsp of coconut oil over medium heat and add in your minced garlic. Sautee for about 1 minute until the garlic is lightly browned and fragrant.
- Add your kale and cook toasting it for about 1 minute, and add the lemon juice and broth. Be careful, the oil may pop at this point, if it’s burning, just lower the heat.
- Cook until all the liquid has evaporated.
- Remove your kale from the heat and place in a separate bowl.
- Either use a different skillet, or wipe the remaining liquid from this skillet, and heat your next 1 tsp coconut oil over medium heat.
- Add in your onions and bell pepper, and cook until tender, about 5 minutes.
- Next add in your rosemary and butternut squash and cook until your squash turns a little brown, or you can add more oil and fry it up a little. Remove from heat.
- Prepare your chipotle aioli. In a small dish combine your vegan mayo with the chipotle powder and stir until well combined.
- Add a little coconut oil (about ½ tsp) to a skillet and fry up your corn tortillas according to how large your skillet is, just make sure your tortillas have ample room to cook. They’re done frying once they’ve browned a little. Be sure to flip a few times for even cooking.
- In the leftover oil, toast your pepitas until fragrant, but not too browned.
- Assemble your tostada with kale, butternut squash, onion, and pepper mixture, and drizzle chipotle aioli and toasted pepitas over top.
- Snob Away.
Happy fall and happy snobbing,
Did you like this post? Want more recipes?
Download my 12 Fall Favorite vegan recipes ebook to get all my fall favorite recipes in one easy, accessible place! You’ll love it!