Asian Veggie Tacos

Take your taste buds on a flavor-filled journey with my latest blog recipe – Asian Veggie Tacos! Indulge in a riot of colors and flavors with these tacos, jam-packed with a diverse array of vibrant veggies.

From flavorful mushrooms to crunchy swiss chard, it’s a symphony of textures and tastes in every delicious bite. Whether you’re a veggie enthusiast or simply craving variety, these Asian Veggie Tacos promise a culinary adventure that celebrates the diverse and delicious world of plant-based goodness. 


  • ¼  large butternut squash, cut into 1 inch pieces
  • ¾ cup mushrooms
  • ½ cup broccoli florets
  • ¼ cup thinly sliced carrots
  • 1 ¾ teaspoon tamari
  • 1 ½ cloves minced garlic
  • ¼ tablespoon grated ginger
  • ½ teaspoon unseasoned rice vinegar
  • ¼ teaspoon crushed red pepper
  • 1 cup chopped swiss chard 
  • 6 6-inch white corn tortillas
  • ⅛ cup thinly sliced scallions


1. In a skillet, add squash and 4 tablespoons water and bring to a simmer over medium-high heat. Reduce the heat and cover. Cook for 6 minutes.

2. Stir in the mushrooms, broccoli and carrots. Cook longer until soft. 

3. Mix together the tamari, garlic, ginger, vinegar and red pepper in a small bowl. Add in 2 tablespoons water. 

4. Add the mixture and swiss chard to skillet and cook with the vegetables for another minute. 

5. Serve on tortillas and garnish with scallions.