Purple Cabbage and Butternut Squash Tacos With Maple Sriracha Mayo
[Vegan, Gluten-Free]

To Make the Vegan Parmesan:

1. Blend ingredients until you achieve a parmesan cheese-like texture. Store in refrigerator.

To Make the Tacos:

1. Preheat your oven to 350°F. In a medium bowl, combine your flaxseed meal and almond milk and let it set up until it becomes gooey.
2. Cut your cabbage into rounds, place on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and place in the oven. Roast for about 20 minutes or until it starts to crisp.
3. You may want to cut your butternut squash into smaller pieces, then place into the flaxseed meal mixture. Add the vegan parmesan to the bowl and mix to coat the butternut squash.
4. Place the squash onto a parchment lined baking sheet and place in the oven. Bake for about 20 minutes or until the crust starts to turn golden brown.
5. Cut your pears into small squares, place in a small bowl, and mix with maple syrup. Add to a parchment line baking sheet and place in the oven. Bake for about 15 minutes.
6. While those are all roasting, make your sauce.Combine all sauce ingredients in your food processor/blender and blend until smooth and well combined.
7. Toast your pumpkin seeds in a dry skillet over medium heat, tossing often to prevent from burning. When you hear them starting to pop, remove from heat and set aside.
8. Remove the cabbage from the oven and slice into strips.
9. To assemble your tacos, place cabbage, butternut squash, and pears in each corn tortilla shell and top with pumpkin seeds, fresh cilantro, and sauce.